Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 2 cups granulated sugar*
  • 1/2 cup unsweetened cocoa powder (I used KA Double-Dutch Dark Cocoa)
  • 2 teaspoons baking soda*
  • 1 teaspoon salt
  • 2 cups hot water*
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract
  • 1/2 cup heavy cream
  • 1 package (8 oz. Cream Cheese, softened)
  • 1/2 cup granulated sugar
  • 12 Oreo Cookies (coarsely crushed)
  • 16 oz. milk chocolate (finely chopped)
  • 1 cup heavy cream

Instruction

  • Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.
  • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  • In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.
  • Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
  • No-Baked Oreo Cheesecake Filling
  • In a large mixing bowl, beat the cream until it forms soft peaks.
  • In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently stir in whipped cream and crushed cookies.
  • Chocolate Ganache
  • Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil.
  • Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted.
  • Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)
  • Assembling cake
  • When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.
  • Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.