Extremely Chocolaty Oreo Cheesecake Cake

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  • It’s important that you follow the directions and use parchment paper. Otherwise the cake will stick to the pan and not come out easily. The cake can be made a day ahead of time and assembled on the day you want to serve it. Once assembled, be sure to keep it in the fridge.

    Extremely  Chocolaty Oreo Cheesecake Cake

    For chocolate cake:

    • 2 cups sugar
    • 1-3/4 cups all-purpose flour
    • ¾ cup cocoa
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    For no-baked Oreo cheesecake filling:
    • 1½ cups heavy whipping cream
    • 8 oz. Cream Cheese-softened
    • ¾ cup powdered sugar
    • 12 Oreo Cookies- coarsely crushed
    For milk chocolate ganache:
    • 8 oz. milk chocolate-finely chopped
    • 1 cup heavy whipping cream
    For garnish:
    • ½ cup chocolate chips
    • ¾ cup whipped cream

    For further directions, check out the original source for this recipe on this wonderful site omgchocolatedesserts.com with step-by-step photographs, a printable recipe and helpful tips as well as many other delicious recipes. Click on the button below:

    Note from Gloria: Here are some comments from the reviewers:

    By the way if you suck at doing fillings, put the cream cheeses filling in a 9 inch spring form pan lined with parchment paper  and put it in the freezer for about 45 minutes to an hour. Remove it from the pan place it in between the cakes . It sticks out a bit but just take a large spatula and go around the cake smoothing it out and pushing the filling in.

    If you whip the cream to stiff peaks, your filling should be stiff enough. One reader mentioned if your filling doesn’t come out stiff enough, next time maybe you should disolve 1-2 teaspoon gelatine in cold water, melt on low heat and stir in the filling.

    One thing to note is you have to boil the chocolate sauce and let it cool a bit before you pour it on the cake. Without boiling it at a low temperature for a couple of minutes, it wouldn’t thicken even when cooled. 

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