To make this, a moist chocolate cake is topped with decadent chocolate frosting, creamy Oreo Cheesecake, Oreo Mousse (or not-more on that later), more chocolate frosting, stabilized whipped cream, crushed Oreo's, and mini chocolate chips! Talk about sinfully delicious!
Since this cake has several layers it helps to make the individual layers ahead of time to break the work up. All I did on the day of my Birthday was to assemble and decorate the cake.
Let's talk about the Mousse layer. It made the cake a little taller and was tasty enough but I honestly didn't feel like it's really added much to the overall taste. Also, it was tricky getting the frosting to stick to it. So... I probably won't add it to the cake the next time I make it. However, I'll include the recipe so you can make it if you feel so inclined and make your own decision. That's just my two cents on it. :)
You'll need an entire bag of Oreo's to make this cake (give or take) so plan accordingly. I tried using a little less so I'd have more to decorate the top with but somehow, despite me saying they were OFF LIMITS , the last 5 mysteriously disappeared.
Oreo Dream Extreme Cheesecake
Chocolate Cake
modified from The Stay at Home Chef
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cups buttermilk*
1/2 cups warm water
3 TBSP vegetable oil
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cups buttermilk*
1/2 cups warm water
3 TBSP vegetable oil
1 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit. Lightly butter a 9-inch cake round. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
Pour batter into prepared cake pan. Tap the cake pan gently on the counter to allow any bubbles to rise to the top and escape.
Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
Cool on wire rack for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
If making ahead of time, wait for cake to cool completely then wrap with plastic wrap and place in the freezer.
In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
Pour batter into prepared cake pan. Tap the cake pan gently on the counter to allow any bubbles to rise to the top and escape.
Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
Cool on wire rack for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
If making ahead of time, wait for cake to cool completely then wrap with plastic wrap and place in the freezer.
*if you don't have any buttermilk on hand you can make your own by adding 1 TBSP or vinegar or lemon juice to 1 cup milk and letting it sit for about 5 min.
Oreo Cheesecake
modified from Sweet and Savory Meals
24 ounces cream cheese (softened to room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1/2 tablespoon vanilla extract
1 cup sour cream (room temperature)
2 tablespoons all-purpose flour
1/2 teaspoons salt
10 Oreo cookies (crushed)
16 Oreo cookies (whole)- I only used 11
1 cup granulated sugar
2 large eggs (room temperature)
1/2 tablespoon vanilla extract
1 cup sour cream (room temperature)
2 tablespoons all-purpose flour
1/2 teaspoons salt
10 Oreo cookies (crushed)
16 Oreo cookies (whole)- I only used 11
Prepare a 8.5 -inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.
*For some reason this size of cheesecake pan was the same size as my 9 in cake pan. I would just compare your pans before you bake to make sure they're the same size. Or at least that the cake pan is a little larger. I think it would be much easier to trim that down to size to fit the cheesecake than the other way around.
In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
Add salt, vanilla extract and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
Stir in the crushed Oreo cookies.
Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.
Transfer the cheesecake to the preheated oven and bake it for 60 minutes. The cheesecake should be just slightly wobbly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecake completely oven in the open oven.
Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake. I left mine in the pan and covered it with plastic wrap.
OREO COOKIE MOUSSE LAYER:
In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
Add salt, vanilla extract and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
Stir in the crushed Oreo cookies.
Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.
Transfer the cheesecake to the preheated oven and bake it for 60 minutes. The cheesecake should be just slightly wobbly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecake completely oven in the open oven.
Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake. I left mine in the pan and covered it with plastic wrap.
OREO COOKIE MOUSSE LAYER:
1 envelope powdered gelatin (2 1/4 teaspoons)
10 tablespoons milk (divided equally into 2 small bowls)
1 cup heavy cream (cold)
1/2 cup powdered sugar (Sifted)
1 teaspoon vanilla extract
10 tablespoons milk (divided equally into 2 small bowls)
1 cup heavy cream (cold)
1/2 cup powdered sugar (Sifted)
1 teaspoon vanilla extract
10 Oreo cookies (crushed)
Instructions:
Loosen the sides of the cheesecake pan (with the cheesecake still in it) and place some strips of parchment around the outside, then tighten the sides again.
Add half of the milk to a small-medium bowl and sprinkle the gelatin on top. Let the gelatin bloom for about 5 minutes.
Once bloomed, place the bowl in the microwave for 15 seconds, stir to combine and repeat to melt the gelatin.
Add the remaining milk to the gelatin mixture and stir to combine.
Chill a large bowl and add the cold heavy cream to it. Add powdered sugar and whip it until it reaches medium firm peaks.
Add vanilla extract and gelatin mixture into the whipped cream mixture and whisk until firm peaks form. Fold in the crushed Oreo cookies.
Pour mousse onto the top of the cheesecake and smooth with an off-set spatula or back of a spoon. Place the pan into the fridge and let it set, about 1-2 hours.
Loosen the sides of the cheesecake pan (with the cheesecake still in it) and place some strips of parchment around the outside, then tighten the sides again.
Add half of the milk to a small-medium bowl and sprinkle the gelatin on top. Let the gelatin bloom for about 5 minutes.
Once bloomed, place the bowl in the microwave for 15 seconds, stir to combine and repeat to melt the gelatin.
Add the remaining milk to the gelatin mixture and stir to combine.
Chill a large bowl and add the cold heavy cream to it. Add powdered sugar and whip it until it reaches medium firm peaks.
Add vanilla extract and gelatin mixture into the whipped cream mixture and whisk until firm peaks form. Fold in the crushed Oreo cookies.
Pour mousse onto the top of the cheesecake and smooth with an off-set spatula or back of a spoon. Place the pan into the fridge and let it set, about 1-2 hours.
3/4 cup (168g) unsalted butter, room temperature
1 cup (169g | 6 oz) semi sweet chocolate chips, melted
3 cups (345g) powdered sugar
1/4 tsp salt
4–5 tbsp (60-75ml ) heavy whipping cream
1 cup (169g | 6 oz) semi sweet chocolate chips, melted
3 cups (345g) powdered sugar
1/4 tsp salt
4–5 tbsp (60-75ml ) heavy whipping cream
In a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter and sugar until combined. Add in the whipping cream/ milk and beat until frosting is smooth and fluffy. Gradually add in the melted chocolate and vanilla. Scrape down sides with a rubber spatula, and briefly mix again to combine.
If desired, scoop the frosting into a large piping bag. I find this is the easiest way to apply the frosting to the cake. Alternately, the frosting can be applied with an spatula.
from Sugar Geek Show
* If you don't need extra for serving, I would halve this recipe!
12 oz heavy whipping cream, cold
2 ounces powdered sugar
1 tsp gelatin, I use KNOX brand
1 1/2 Tbsp cold water
1 tsp vanilla
1 teaspoon heavy whipping cream
Equipment
Stand mixer with whisk attachment
Instructions
Sprinkle your gelatin over the water and let bloom for 5 minutes.
Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.
After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
In a cold mixing bowl, whip your heavy cream for 15 seconds on medium speed until its foamy
Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape.
Turn your mixer down to low and drizzle in your gelatin. Continue mixing on medium speed until your peaks are firm and holding their shape but don't over-mix to the point when your whipped cream starts to look chunky or begins turning into butter.
1 tsp gelatin, I use KNOX brand
1 1/2 Tbsp cold water
1 tsp vanilla
1 teaspoon heavy whipping cream
Equipment
Stand mixer with whisk attachment
Instructions
Sprinkle your gelatin over the water and let bloom for 5 minutes.
Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.
After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
In a cold mixing bowl, whip your heavy cream for 15 seconds on medium speed until its foamy
Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape.
Turn your mixer down to low and drizzle in your gelatin. Continue mixing on medium speed until your peaks are firm and holding their shape but don't over-mix to the point when your whipped cream starts to look chunky or begins turning into butter.
Scoop into a large pastry bag fitted with a star tip.
Assembling the Cake!!
Step 1: Pipe a small circle of frosting on serving platter or cake board.
Step 2: Place chocolate cake onto the frosting, pressing down firmly to attach.
Step 3: Pipe chocolate frosting in a large spiral shape all around the top of the cake and
smooth with a spatula.
Step 4: Release cheesecake (and Mousse, if you made it), and carefully place on top of the
frosting. I found it was easiest to do this by sliding it onto a cake lifter/ scraper while
gently peeling away the parchment paper from the bottom. A thin cutting board could
also be used for this. j
Step 5: Pipe chocolate frosting all around sides and top of cheesecake and cake layers. Use an
offset spatula and cake scraper to smooth. It helps to have the cake on a turn table or
lazy Susan while doing this. Just gently turn the cake while you smooth the frosting,
scraping off any excess as you go. If it starts getting too warm and messy to work
with, place it in the fridge for 15-30 minutes to firm it up. Running your metal spatula
or cake scraper under hot water then quickly drying it off before smoothing is a great
trick for getting extra smooth frosting too!
Step 6: Apply mini chocolate chips to the bottom half. To do this you'll simply get a small
handful of chocolate chips, then placing your hand with the pinky down very close to
the bottom of the cake, firmly press the chocolate chips into the frosting. Kinda roll
your hand up until you run out of chocolate chips. Repeat all the way around adding
more as needed until you're happy with how it looks.
Step 7: Pipe whipped cream in a squiggle pattern around the top (or whatever design you
choose).
Step 8: Crush about 6 Oreos and sprinkle around the center of the cake.
Step 9: Cut a large slice of your cheesecake.
Step 10: Grab a fork and dig in! Yum!
Note:
This Oreo Dream Extreme Cheesecake is very rich so a little goes a long way. With our small family there was no way we were going to eat this all but I couldn't bear to let it go waste. To solve this dilemma I cut the remaining cheesecake into pieces, wrapped them in plastic wrap, and popped them into the freezer. When we want a piece we just pull one out and let it thaw at room temperature for a few hours.
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