Chocolate Cookies and Cream Cake

This chocolate cookies and cream cake by Baking Cherry is the ultimate dessert recipe for all cookies and cream lovers. How can you not love this cake? It has a rich and soft chocolate cake and creamy cookies and cream filling, then coated with chocolate ganache. It is the perfect treat to satisfy your sweet cravings. This cake recipe is definitely a must-try!

RELATED: Cookies and Cream Pudding Pops

As mentioned above, you will make the cake, filling, and ganache. Do not worry! They are all easy to make. For the cake, simply mix all the ingredients, transfer the batter to the pan, and bake in the oven. Next, for the filling, just beat the ingredients. Then, for the ganache, all you have to do is melt the chocolate with the heavy cream and let it cool before use.

I highly recommend this yummy cake recipe!

Here’s another cookies and cream recipe for you: Cookies and Cream New York Style Cookies

Easy Chocolate Cookies and Cream Cake Ingredients

Chocolate cake ingredients:

• 1/2 cup of milk
• 1/4 cup of vegetable oil
• 1/2 teaspoon of vanilla extract
• 2 large eggs at room temperature
• 1 cup of all-purpose flour
• 2/3 cup of brown or white sugar
• 1/3 cup of unsweetened cocoa powder
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of warm water
• 1 teaspoon of instant coffee

Cookies and cream mousse:

• 8 Oreo cookies
• 1 cup of cream cheese (room temperature)
• 2/3 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 3/4 cup of cold heavy cream

Chocolate ganache topping:

• 1 cup of semi-sweet chocolate
• 1/2 cup of heavy cream (room temperature)

How to Make a Chocolate Cake With Cookies and Cream Mousse

Step 1:

Make the chocolate cake. In a bowl, add the milk, cooking oil, vanilla extract, and eggs. Whisk until well combined. Set aside.

Step 2:

In a different bowl, Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix to combine.

Step 3:

Pour the wet mixture into the dry ingredients. Gently stir until before combined.

Step 4:

In a small bowl, add warm water and instant coffee. Mix until dissolved. Pour it into the mixture and gently whisk.

Step 5:

Line an 8.5 x 4.5-inch loaf pan with parchment paper and pour the batter. Bake in a 350F preheated oven for 30 to 35 minutes.

Step 6:

Carefully lift the cake out of the pan using the parchment paper overhang, and transfer it to a wire rack to cool completely.

Step 7:

Make the mousse filling. Cut the cookies into quarters. Sift to remove fine crumbs. Set aside.

Step 8:

In a bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy on medium speed. Set aside.

Step 9:

Add cold heavy cream to a different bowl then whip until stiff peaks. Gradually fold it into the cream cheese mixture until smooth. Stir in the chopped Oreos.

Step 10:

Level the top of the cake, then slice it in half lengthwise. Moisten the inner side of the baking pan with water and line it with plastic.

Step 11:

Place the bottom layer of the cake, then spread the filling. Top it with the other layer of cake. Cover with plastic. Refrigerate for 3 to 4 hours.

Step 12:

Make the ganache. In a microwave-safe bowl, add the chocolate and heavy cream. Microwave for 30-second intervals. Mix until fully melted. Chill for 20 minutes stirring occasionally.

Step 13:

Invert the cake onto a serving plate. Spread the ganache over the cake. Top with more Oreo cookies. Keep refrigerated until ready to serve.

Chocolate Cookies and Cream Cake