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Clean recipe · chelsweets.com

Oreo Fudge Cake

This Oreo fudge cake is made with moist black cocoa cake layers, Oreo buttercream, and rich milk chocolate ganache. It’s a chocolatey twist on a cookies-and-cream cake that will have you going back for a second slice!

Original recipe: chelsweets.com

Yield:
24 servings
Prep:
45 min
Cook:
25 min
Total:
130 min
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Oreo Fudge Cake

Ingredients

  1. 1/2 cup heavy whipping cream (120g)
  2. 2 cups milk chocolate chips (360g)
  3. 1/4 cup unsalted butter, room temperature (56g)
  4. 2 Tbsp light corn syrup - optional (40g)
  5. 1/2 tsp fine salt (3g)
  6. 2 cups all-purpose flour (260g)
  7. 2 cups granulated sugar (400g)
  8. 3/4 cup dark or black cocoa powder, sifted (75g)
  9. 2 tsp baking powder (8g)
  10. 1 1/2 tsp baking soda (9g)
  11. 1 tsp instant coffee or espresso, optional
  12. 1 tsp fine salt (6g)
  13. 1 cup water, warm (240g)
  14. 1 cup buttermilk, room temperature (240g)
  15. 1/2 cup vegetable or canola oil (110g)
  16. 2 large eggs, room temperature (112g)
  17. 1 tsp vanilla extract or vanilla bean paste (4g)
  18. 2 cups (4 sticks) unsalted butter, room temperature (454g; 1 lb. box)
  19. 1 Tbsp clear vanilla extract or vanilla extract (12g)
  20. 1/2 tsp fine salt (3g)
  21. 5 cups powdered sugar (625g)
  22. 1/4 cup + 2 Tbsp heavy whipping cream, room temperature, divided (90g)
  23. 1 1/2 cups Oreos or chocolate sandwich cookies, roughly chopped (12 regular Oreos) (135g)
  24. 1/3 cup unsweetened cocoa powder (33g)
  25. 1 cup milk chocolate, melted and cooled (170g)

Instructions

  1. Chocolate Ganache Filling

    This ganache needs at least 1 hour to cool and thicken, but I usually make it the night before. Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it just begins to bubble and steam. If you don't have a microwave, you can also use a double boiler to heat the cream.
  2. Gently pour 2 cups of milk chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use dark (60-65% cocoa) chocolate chips, use 1 1/3 cups (240g) and 1 cup of heavy cream.
  3. Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 10 seconds and stir until smooth.
  4. Then mix in 1/4 cup of room temperature unsalted butter, 2 Tbsp corn syrup (optional), and 1/2 tsp fine salt until combined.
  5. Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. You can pour the mixture into a shallow, wide tray to help it cool faster if you're in a rush.

  6. Black Cocoa Cake Layers

    Preheat oven to 350°F/175°C. Line three 8-inch cake pans with parchment paper rounds and spray the sides with nonstick baking spray. Set aside.
  7. Sift or whisk together 2 cups flour, 2 cups granulated sugar, 3/4 cup black or dark cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp fine salt, and 1 tsp instant espresso or coffee (optional) in a large bowl. Set aside.
  8. In a separate, large bowl, add 1 cup warm water, 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 1 tsp vanilla and whisk together until fully incorporated.
  9. Whisk the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
  10. Pour the batter evenly (about 475g per pan if you're making 3 layers) between the 3 cake pans. Bake for 24-26 minutes or until a toothpick comes out with a few moist crumbs.
  11. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
  12. Place the cake pans into the freezer for 30 minutes to accelerate the cooling process. This helps lock in the steam and makes the layers extra moist. If you don't have room in the freezer, place the cake pans on a wire rack and let them cool fully before removing them.
  13. Once the layers are fully cooled, carefully flip the pans and remove the layers. These cake layers bake up pretty flat, so leveling them is optional, but I like to level them with a serrated knife to make the cake easier to fill and frost.
  14. If you make these cake layers in advance, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

  15. Oreo and Chocolate Buttercream

    Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment. Then mix in 1 Tbsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
  16. Gradually add in 5 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add 1/4 cup of heavy cream (save the remaining 2 Tbsp for the last step) to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
  17. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
  18. Scoop half (about 550g) of the frosting into a separate bowl and fold in 1 1/2 cups of roughly chopped Oreos. If you're making this ahead of time, wait to fold in the Oreos until right before you assemble the cake.
  19. Mix 1/3 cup of unsweetened cocoa powder and the remaining 2 Tbsp of heavy cream into the other half of the frosting (the non-Oreo frosting) on a low speed. Then mix 1 cup of milk chocolate that's been melted and cooled into the frosting on low speed until combined. Scrape the sides and bottom of the bowl as needed. Cover both flavors of frosting flush with plastic wrap to prevent them from crusting, unless you plan to use them immediately.

  20. Oreo Fudge Cake Assembly

    Place the first cake layer on a greaseproof cake board or large flat plate, using a small dab of buttercream to keep it in place.
  21. Spread half of the room-temperature chocolate ganache on the first cake layer, then spread half of the Oreo buttercream on top of the ganache. Try to keep the filling relatively even so the next cake layer sits flat. Add the second cake layer and repeat this process, then place the final cake layer upside down (this makes it easier to frost). Chill the cake for about 15 minutes in the freezer or 30 minutes in the fridge, or until the filling is firm.
  22. Then cover the cake in a thick layer of chocolate buttercream. Use a large offset spatula or the back of a spoon to create a textured look around the cake. Top the cake with a ring of chopped Oreos and enjoy.