I recommend using a blender or food processor to create sand-like crumbs out of the Oreos. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. Just don’t add the cookie chunks until you’re ready to assemble the cake.įor the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. The filling can be made ahead of time and stored in the fridge. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying! Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. Once melted, let sit for 15-30 minutes, until it reaches 85-95 degrees fahrenheit. Microwave for 20 second intervals, stirring in between each interval, until all the chocolate is melted. If you’ve had my Grasshopper Pie Cake and loved it, I’m about to make your day! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos. Add to microwave safe bowl and add heavy cream. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream. I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. If you haven’t made this cake before, you’ll notice the recipe calls for “dark” cocoa powder, which will make the cake nearly black and create a beautifully rich flavor.

I worked on it for years and it’s truly one of my favorite cakes of all time. This chocolate cake is my go-to chocolate cake. This Best Ever Cookies and Cream Cake is truly that! BEST EVER! The Most Delicious Chocolate Cake Recipe Cookies and Cream Cake – Dark chocolate cake layers with cookies and cream filling, Oreo buttercream and chocolate drip.

Chocolate drip cake