Oreo Fudge Cake

Ingredients

• 0.5 cup heavy whipping cream (For ganache)
• 2 cups milk chocolate chips (For ganache)
• 0.25 cup unsalted butter (Room temperature; for ganache)
• 2 tbsp light corn syrup (Optional; for ganache)
• 0.5 tsp fine salt (For ganache)
• 2 cups all-purpose flour (For cake layers)
• 2 cups granulated sugar (For cake layers)
• 0.75 cup dark or black cocoa powder (Sifted; for cake layers)
• 2 tsp baking powder (For cake layers)
• 1.5 tsp baking soda (For cake layers)
• 1 tsp instant coffee or espresso (Optional)
• 1 tsp fine salt (For cake layers)
• 1 cup water (Warm; for cake layers)
• 1 cup buttermilk (Room temperature; for cake layers)
• 0.5 cup vegetable or canola oil (For cake layers)
• 112 g large eggs (Room temperature)
• 1 tsp vanilla extract or vanilla bean paste (For cake layers)
• 2 cups unsalted butter (4 sticks, room temperature; for buttercream)
• 1 tbsp clear vanilla extract or vanilla extract (For buttercream)
• 0.5 tsp fine salt (For buttercream)
• 1 tbsp powdered sugar (For buttercream)
• 0.25 cup heavy whipping cream (Room temperature and divided; reserve the remaining 2 tbsp for the chocolate buttercream)
• 1.5 cups Oreos or chocolate sandwich cookies (Roughly chopped; about 12 regular Oreos, plus extra for topping as desired)
• 0.333 cup unsweetened cocoa powder (For chocolate buttercream)
• 1 cup milk chocolate (Melted and cooled; for chocolate buttercream)

Steps

1. 1

   Prepare the chocolate ganache filling. Heat 1/2 cup heavy cream in a heatproof bowl in the microwave for 45 seconds, until it just begins to bubble and steam. Alternatively, heat the cream in a double boiler.

2. 2

   Gently pour the milk chocolate chips into the hot cream, making sure they are fully covered. Let the mixture sit for 1 minute.

3. 3

   Stir slowly until the chocolate and cream are smooth. If any chocolate remains unmelted, heat the mixture for another 10 seconds and stir again.

4. 4

   Mix in the room-temperature butter, optional corn syrup, and 1/2 teaspoon salt until combined.

5. 5

   Cover the ganache with plastic wrap to prevent a skin from forming. Set it aside at room temperature to cool and thicken for at least 1 hour; a shallow, wide tray will speed cooling.

6. 6

   Make the cake layers. Preheat the oven to 350°F/175°C. Line three 8-inch cake pans with parchment rounds and spray the sides with nonstick baking spray.

7. 7

   Sift or whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and optional instant coffee or espresso in a large bowl. Set aside.

8. 8

   In a separate large bowl, whisk together the warm water, buttermilk, oil, eggs, and vanilla until fully incorporated.

9. 9

   Whisk the dry ingredients into the wet ingredients just until combined and the batter is smooth.

10. 10

    Divide the batter evenly among the three prepared pans, about 475 g per pan. Bake for 24–26 minutes, or until a toothpick comes out with a few moist crumbs.

11. 11

    Let the pans cool for 10 minutes. Run a small offset spatula around the perimeter of each pan to loosen the cakes.

12. 12

    Place the cake pans in the freezer for 30 minutes to accelerate cooling. Alternatively, cool the pans fully on a wire rack before removing the cakes.

13. 13

    Once fully cooled, carefully flip out and remove the cake layers. Level them with a serrated knife if desired; the layers should bake relatively flat.

14. 14

    Make the buttercream. Beat the room-temperature butter on medium speed for 30 seconds, using a hand mixer or stand mixer fitted with a paddle, until smooth.

15. 15

    Mix in the vanilla and 1/2 teaspoon salt on low speed.

16. 16

    Gradually add the powdered sugar on the lowest mixer setting. Halfway through, add 1/4 cup of the heavy cream, reserving the remaining 2 tablespoons for the chocolate buttercream.

17. 17

    Mix on low until fully incorporated and the desired consistency is reached, scraping the sides and bottom of the bowl as needed. If too thick, add cream 1 tablespoon at a time; if too thin, add powdered sugar 1/4 cup at a time.

18. 18

    Transfer half of the frosting, about 550 g, to a separate bowl and fold in the roughly chopped Oreos.

19. 19

    Mix the cocoa powder and reserved 2 tablespoons heavy cream into the remaining frosting on low speed. Add the melted and cooled milk chocolate and mix on low until combined, scraping the bowl as needed. Cover both frostings flush with plastic wrap unless using immediately.

20. 20

    Assemble the cake. Place the first cake layer on a greaseproof cake board or large flat plate, securing it with a small dab of buttercream.

21. 21

    Spread half of the room-temperature ganache over the first layer, followed by half of the Oreo buttercream. Keep the filling even so the next layer sits flat.

22. 22

    Add the second cake layer and repeat the ganache and Oreo buttercream filling. Place the final cake layer upside down to make frosting easier.

23. 23

    Chill the assembled cake for about 15 minutes in the freezer or 30 minutes in the refrigerator, until the filling is firm.

24. 24

    Cover the cake with a thick layer of chocolate buttercream. Use a large offset spatula or the back of a spoon to create a textured finish around the cake.

25. 25

    Top the cake with a ring of chopped Oreos and serve.

Notes

The ganache can be made the night before, but it needs at least 1 hour to cool and thicken. If cake layers are made in advance, thaw them for about 15 minutes before assembly while they remain slightly cold. The recipe notes a gluten-free 1:1 flour blend as a possible substitution, with slightly longer mixing and about 20 minutes of batter resting before baking. Melted butter may replace the oil, but the cake texture will be slightly denser. The structured recipe's nutrition lists approximately 633 calories per serving.

Nutrition per serving

• dessert
• cake
• chocolate
• Oreo
• layer cake
• baked
• birthday
• American