The Plagued Parent

posts about surviving our children, the Baby Boomers who raised us, and everyone else with an opinion...

Let’s Try Something New…Chocolate Oreo Cream Cake!

It was my Grandmother’s 95th birthday on September 11 (I know horrible date, but it does make remembering easy) so the family got together last Sunday to celebrate.

She has always been a fabulous cook, but as my daughter said, she has pretty much ‘retired’, it is a lot of work to cook for everyone! So my sister brought the main dish, uncles filled in the sides and I was in charge of the cake. After polling Tony and AK on what was Granny’s favorite, and getting no consensus, I asked her outright. She being Granny was no help! She is always worried about what everyone else likes, and even when I reminded her that it was HER birthday she still couldn’t give me an answer. So, I turned to my new favorite answer guru, Pintrest!

I altered slightly and combined a couple of recipes and came up with Chocolate Oreo Cream Cake.

As it was my first time making the recipes, it did take me a little while, but I believe I have worked the bugs out and if you have an hour or so, you too can make this delicious cake!


Chocolate Oreo Cream 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
  • 15 Oreo Cookies- crushed

For the ganache frosting and decorative drizzle:

8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
1/4 cup white chocolate chips
tsp shortening
3 Oreos crushed
To make the cake:
  1. Preheat the oven to 350°F and grease two 9 inch round baking pans (bottoms and sides) and line the bottom with parchment paper.
  2. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  4. Add boiling water and mix until it’s smooth.
  5. Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
Make the filling while cake is baking/cooling:
  1. In a large mixing bowl mix heavy whipping cream just until firm peaks form(if you beat too long it will become overdone and look like butter).
  2. In another mixing bowl beat cream cheese and sugar until it’s smooth.
  3. Combine cream cheese mixture and whipped cream and stir in crushed Oreos.
  4. Place in refrigerator until ready to use
To make the ganache:
       1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as
           soon as you see a simmer(a simmer is when little bubbles appear on the edges),
           remove from heat and poor over chocolate chips, swirling the bowl to make sure
           all chips are covered.
2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no
          mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk
          starting in the center and working outward until smooth. It will turn into velvety
          ganache right before your eyes and you’ll get excited.
       3. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15
           minutes before pouring it over your cake(it should coat a spoon nicely when
           ready for cake coverage – set your timer!).
To Assemble the Cake:
  1. Place a cooled cake layer on a serving plate. Spread filling on bottom layer, carefully place the second layer on top of filling, run a knife along edge of filling layer to smooth, then spoon chocolate ganache on top of the cake. Let it drip down the sides in drizzles(I will be a pro at this next time).
  2. Sprinkle the crushed Oreos around the outside of the ganache, making a decorative border,
  3. Place white chocolate chips and shortening in a ziplock bag and microwave at 10 second intervals until melted. Do not work the chocolate too much(squeezing the bag) in an effort to speed the process.
  4. Twist the bag into a funnel shape(like a pastry bag), snip off tip and squeeze the white chocolate drizzle over cake.
  5. Refrigerate, then take out 15 minutes before serving(to bring to room temperature).



The cake recipe was adapted from and the ganache recipe(which is the easiest I’ve found) from Natasha’s Kitchen.

Updated: September 19, 2015 — 8:46 am


  1. Yum! That’s looks divine!


      it was absolutely fabulous!

  2. Yummmmmmmmmmmmmmmmmm 🙂



  3. It sounds heavenly! I pinned it for when I get braver! We have first birthdays coming up on Nov 5th and this looks like a great adult cake! My daughter is the cake baker so I’m going to send it to her.


      Although it may look complicated it really isn’t. You can do it!! Let me know if you guys end up having it. If you like chocolate, it is definitely the cake for you!

  4. This pie looks delicious, we love chocolate desserts!


      I am not exaggerating when I say it was incredible! Thanks for stopping by!!

  5. All I can say is OMG. My son turned thirty last week and this would have been perfect for his birthday cake. He was an oreo kid. I’m pinning it so I can make it for his 31st. Or maybe Christmas. Looks yummy. Happy Birthday to your Grandma.


      I strongly recommend that you do not wait until next year to make it!!

  6. Oh my goodness it looks so decadent and not what I need to see when I’m about to give up all these goodies for a month! Thanks for sharing your recipe with us at #anythinggoes. I will file it away as a reward after my healthy eating month!


      A whole month of healthy eating?? Power to you and good luck!!

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