It was my baby sisters 21st birthday last week, and naturally because she doesn't live back home in Kelowna I took over the role as Mom for her birthday. She sent me the link for this cake and so I decided to give it a try...oh...my...goodness!! This cake, there are no words to describe this cake. Heavenly... no no not right...sinfully good... hmm how about every word you could use to describe something this tantalizing good.
This recipe and the textures and layers remind me a lot of my favorite dessert from Boston Pizza, which is the chocolate explosion cake. That cake used to come in a massive slice and would take three to eat, but now it is quite a bit smaller and they don't serve it with whipped cream... sad face. That is why I love this recipe because I can make this at home! So that could be a good thing or a bad thing, let's say good.
For the cake:
2 cups of sugar
1 3/4 cups of all-purpose flour
3/4 cup of cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water
For no-bake Oreo cheesecake filling:
1 1/2 cups of heavy whipping cream
8 Oz block of cream cheese (softened)
3/4 cup powdered sugar
12 Oreo cookies, coarsely crushed
For Milk Chocolate Ganache:
8 Oz milk chocolate, finely chopped
8 Oz of whip cream
1/2 cup chocolate chips
3/4 whipped cream
To make the cake:
Preheat the oven to 350F and grease two 9 inch round baking pans and line the bottom with parchment paper.
In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and mix on a medium speed for 2 minutes.
Add boiling water and mix until smooth.
Divide batter into two prepared pans and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
Cool for 10 minutes in the pans, then remove from pans to a wire rack upside down (This flattens the domed tops) and cool completely.
To make the filling:
In a large mixing bowl mix the heavy whipping cream until firm peaks form.
In another mixing bowl beat cream cheese and sugar together until it's smooth.
Combine cream cheese and whipped cream and stir in crushed Oreos. (I suggest placing in the fridge for about 15 minutes to firm it up a bit, otherwise I found it really loose while placing on the cake)
To make the ganache:
Measure cream for 8 oz and add to a sauce pan and bring to a slight boil, you don't want to cook the cream you just want it hot.
Chop the chocolate into very fine chunks and place in a bowl. Add hot cream on top of chocolate and make sure all pieces are covered with the cream. Let sit for five minutes and then stir till it becomes a smooth mixture.
Let cool to a constancy that will drip down the side of the cake when you smooth it on top.
*Note: The key to a good ganache is to measure your ingredients, if you want the kind that pours then it needs to be equal parts cream and chocolate. I love my little kitchen scale for that.
To Assemble Cake:
Place bottom layer of cake on a wire rack with a plate underneath, spread filling on bottom layer. Add the top layer of cake, then pour ganache on the top of the cake and smooth out the top. With the wire rack and plate underneath it helps with mess and clean up for the ganache.
Pipe whipped cream around the cake and sprinkle chocolate chips on top of the cake.
Then try and stop yourself from eating the whole thing, I had to send it out of my house so I wouldn't have the temptation. But it is my birthday in a few weeks so I might make myself this cake!
I got the recipe from http://omgchocolatedesserts.com/oreo-cheesecake-chocolate-cake/ and I just want to fist pump and high five this woman for making something that wins the hearts of many woman I am sure across the internet.
A little about me
Just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country. I love all things food, my husband and my two beautiful children. I am always looking for inspiration through the world around me.