Description

If you’re looking for a show-stopping dessert that combines the best of both worlds—rich chocolate cake and creamy Oreo cheesecake—then this Oreo Cheesecake Chocolate Cake is exactly what you need. Perfect for birthdays, holidays, or any celebration, this indulgent dessert is a chocolate lover’s dream. Each bite is packed with moist layers of chocolate cake, luscious Oreo cheesecake filling, and silky milk chocolate ganache, making it a true masterpiece of flavor and texture.

Ingredients

For the Chocolate Cake:

2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the No-Bake Oreo Cheesecake Filling:

1½ cups heavy whipping cream
8 oz. cream cheese, softened
¾ cup powdered sugar
12 Oreo cookies, coarsely crushed

For the Milk Chocolate Ganache:

8 oz. milk chocolate, finely chopped
1 cup heavy whipping cream

For Garnish:

½ cup chocolate chips
¾ cup whipped cream

Instructions

To Make the Cake:

Preheat oven to 350°F. Grease two 9-inch round baking pans and line the bottoms with parchment paper.
In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water until smooth. The batter will be thin, but that’s normal.
Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pans, then remove to wire racks to cool completely.

To Make the Cheesecake Filling:

In a mixing bowl, beat heavy cream until stiff peaks form.
In another bowl, beat cream cheese and powdered sugar until smooth.
Fold the whipped cream into the cream cheese mixture, then gently stir in crushed Oreo cookies.

To Make the Ganache:

Melt the chopped milk chocolate in a saucepan over low heat.
Remove from heat and stir in heavy cream until smooth.
Let cool slightly until thickened but still pourable.

To Assemble the Cake:

Place one layer of cooled chocolate cake on a serving plate.
Spread the Oreo cheesecake filling evenly over the top.
Gently place the second cake layer on top.
Pour the milk chocolate ganache over the top, allowing it to drip down the sides.
Garnish with chocolate chips and whipped cream if desired.

Notes

Serving: Serve chilled or at room temperature. For a cleaner slice, use a hot knife (dip in hot water and wipe dry) when cutting.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Cover loosely with foil or plastic wrap to prevent drying.
Freezing: You can freeze the cake (without ganache) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before adding ganache and serving.
Transport: To transport, assemble with ganache and garnish at the destination to prevent smudging.