This beauty is a soft, moist Chocolate Cake that has Oreo cookies baked right in and it’s filled and frosted with delicious, smooth Oreo Cream Cheese Frosting.
- 240 mins
- 12 servings
For the Cake
- 1 cup Rodelle Gourmet Baking Cocoa
- 1 1/2 cup hot water
- 2 1/2 cup flour
- 1 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs, room temperature
- 3/4 cups vegetable oil
- 1/2 cup sour cream
- 2 tsp Rodelle Vanilla Extract
- 10 Oreo cookies, crushed
For the Frosting
- 2 8-oz packages of cream cheese, softened
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 14 Oreo cookies, pulsed in a blender
For the Topping
- About 12 Oreo cookies, chopped
- About a cup of hot fudge topping, homemade or store-bought
For the cake
- Preheat the oven to 350. Grease and lightly flour 3, 8-inch round baking pans. (To flour the pans: grease with cooking spray then add some flour. Pat baking pan so that it's lightly covered in flour all over the inside, then turn the pan upside down and lightly pat to discard loose flour. **I do recommend using 3 of the same cake pans at a time because it will be much easier to divide all the batter equally among the pans.)
- In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil. Cook for about a minute and set aside to cool.
- In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
- Separately, whisk together vegetable oil, vanilla extract, eggs and sour cream.
- On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
- Lower speed to low again and slowly pour in cocoa mixture. Mix until just combined. Turn off mixer.
- Using a spatula, scrape sides and bottom of the bowl, continue mixing with a spatula until batter is smooth.
- Crush and chop Oreo cookies and fold them into the batter.
- Separate the batter between the 3 baking pans, evenly. Pat filled baking pans gently on the counter to get rid of any formed air pockets. Bake for about 18 minutes. Take out and let the cakes rest on the counter for 10 minutes.
- Carefully run a greased butter knife between sides of the cake pan and the cake. Let the cakes cool for about 10 more minutes and then carefully take them out of the pans. Let them cool completely on a wire rack before adding frosting or it will melt.
For the frosting
- Pulse Oreo cookies in a blender until it is just crumbs. Set aside.
- Beat butter and cream cheese together, on medium-high speed, until smooth, 2-3 minutes.
- Lower the speed to low and beat in powder sugar.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy. Turn off the mixer.
- Add pulsed Oreo cookies and mix a few seconds more to thoroughly incorporate. Scrape sides and bottom of the bowl to mix well.
- Refrigerate it for about 20 minutes. Stir well.
- Frost the cake in between the layers and all around.
- Place the cake in the refrigerator for at least 2 hours to set.
- Once ready to serve, pour hot fudge topping over it top and let it drain off to the sides. (Make sure that the hot fudge topping is not actually hot but a little warm or it will melt the frosting.)
- Cut Oreo cookie in quarters and spread them on top of the cake.
- Note: This recipe was developed by Lyuba at Will Cook for Smiles for Rodelle