Oreo Cheesecake Chocolate Cake

This is a truly amazing, impressive looking cake that merges both a chocolate fudgy style cake with a light no bake cheesecake.  The end result is a rich decadent cake that will definitely satisfy your chocolate and Oreo cravings.

The chocolate cake provides a rich, fudgy texture to the top and bottom layers of the cake.  The cheesecake between the two layers provides a light fluffy filling that has Oreo pieces mixed through to provide a little crunch as well as that wonderful Oreo flavour.  The cake is topped with a lovely milk chocolate ganache, piped with sweetened cream and finally sprinkled with crushed Oreo pieces.

Just to add some further richness to it all, we serve this cake with left-over sweetened cream from the piping as well as warmed up left-over chocolate ganache.  It just doesn’t get any better!

Print Recipe

Oreo Cheesecake Chocolate Cake

Cook Time

35 minutes

Servings

slices

Ingredients

Chocolate Cake

• 1 3/4 cups Plain Flour sifted
• 2 cups White Sugar
• 3/4 cup Cocoa
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Bicarb Soda
• 1 tsp Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 1 cup Boiling Water

Oreo Cheesecake

• 1 1/2 cups Thickened Cream
• 250 g Cream Cheese softened
• 3/4 cup Icing Sugar
• 12 Oreo Biscuits roughly crushed

Chocolate Ganache

• 200 g Milk Chocolate roughly chopped
• 1 cup Thickened Cream

Cake Topping

• Thickened Cream for piping
• 2 tbsp Caster Sugar
• 4 Oreo Biscuits roughly crushed

Cook Time 35 minutes Servings slices Ingredients Chocolate Cake 1 3/4 cups Plain Flour sifted 2 cups White Sugar 3/4 cup Cocoa 1 1/2 tsp Baking Powder 1 1/2 tsp Bicarb Soda 1 tsp Salt 2 Eggs 1 cup Milk 1/2 cup Vegetable Oil 2 tsp Vanilla Extract 1 cup Boiling Water Oreo Cheesecake 1 1/2 cups Thickened Cream 250 g Cream Cheese softened 3/4 cup Icing Sugar 12 Oreo Biscuits roughly crushed Chocolate Ganache 200 g Milk Chocolate roughly chopped 1 cup Thickened Cream Cake Topping Thickened Cream for piping 2 tbsp Caster Sugar 4 Oreo Biscuits roughly crushed

Instructions

Chocolate Cake

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Grease and line with baking paper two 20cm (8 inch) round springform baking pans.
3. In a large bowl add plain flour, white sugar, cocoa, baking powder, bicarb soda and salt. Stir to combine.
4. Add eggs, milk, vegetable oil & vanilla extract. Using an electric beater mix until fully combined.
5. Add boiling water and continue beating until fully combined.
6. Pour batter evenly into the two baking pans.
7. Place in oven and cook for between 30 - 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
8. Remove from oven and allow to cool in pans for about 10 minutes before removing the cakes from the pans, inverting them and allowing them to cool completely on wire racks.

Oreo Cheesecake

1. In a large bowl, add cream cheese and icing sugar and using an electric mixer, beat until fully combined and smooth.
2. In a separate bowl add thickened cream and using and electric mixer, beat until stiff peaks form.
3. Add cream to cream cheese mixture and stir until fully combined.
4. Add crushed oreos and stir to mix through.

Chocolate Ganache

1. In a medium saucepan over medium heat, add milk chocolate and thickened cream.
2. Cook while constantly stirring until chocolate melts and mixture becomes smooth. Remove from heat and allow to cool down a little before using to apply ganache layer to cake.

Whipped Cream Piping

1. In a bowl add thickened cream and beat until soft peaks form
2. Add caster sugar, 1 tbsp at a time, and continue beating until stiff peaks form. Add caster sugar to attain your required level of sweetness.

Cake Assembly

1. Place one chocolate cake on a plate and spread oreo cheescake filling over the top. Spread as evenly as possible.
2. Place second chocolate cake on top and smooth oreo cheesecake filling to cover any gaps between the layers. Place in refrigerator for about 10 minutes or until ganache is ready, to allow cheesecake filling to firm a little.
3. When ganache has cooled sufficiently pour over the top pf the cake and allow some ganache to drip and run down the sides of the cake.
4. Place in refrigerator for about 15 minutes to allow ganache to firm.
5. Pipe sweetened cream onto the top of the cake and sprinkle with crushed oreo.
6. Serve when ready and store in refrigerator.

Recipe Notes

adapted from OMG Chocolate Desserts.