A decadent chocolate cake made with ice cream with an inside oreo truffle layer. This double layered cake is frosted with a delicious chocolate cream cheese frosting, topped with crushed oreos, and sprinkled with powdered sugar.
This cake has been in the makes for quite some time now. I had the idea several months ago and have had some problems executing such idea.
Because, here’s the thing. Cakes do not look very great without a cake stand. Or I have no idea how to photograph cakes very well without them being on a cake stand.
And well, we didn’t have a cake stand. So I made this cake and photographed it and every last bite of it got eaten. (I plead the fifth on who ate all such bites of this cake) And then I hated every single picture, because, well it looked like something was growing up from the table. Which was a little weird. Actually, a lot weird.
So you may be wondering why we don’t have a cake stand?
Well there seems to be some sort of rivalry between my husband and cake stands. For some (very odd) reason, he hates them.
He tends to be a minimalist and I know I drive him crazy with my want need for every kitchen gadget and prop on the planet. Good thing I married someone that puts up with all my crazy…
With the exception of having a cake stand collection. That’s where he’ll draw the line. When we got married we had two (maybe three) cake stands that we got as wedding gifts. We decided to take two of them back and then kept the last one. But somehow when we moved (IMPORTANT FACT: he packed everything up) we got to our home halfway across the country and to my dismay, had zero cake stands.
And so the cake stand war begins. Because I just bought a new one. And re-made this cake and was full of delight when it didn’t look like an odd growth was coming out of my table.
Wife – 1 point. Husband – 0. (Well technically I guess he has 3 points since he has gotten rid of 3 cake stands up to this point, but that is besides the point I am trying to make.)
Although, writing this all out was probably the silliest thing I could have done. Because, well, I happen to have one of the sweetest and most supportive husbands who reads all of my posts, tells me when I have typos and makes me feel like a million bucks about my pictures and work on the blog. But also, I have a feeling he’s going to be searching for my (hidden) cake stand tonight… Good thing I hid it well 🙂
- 1 box (15.25 ounces) Betty Crocker Chocolate Fudge Cake Mix
- 1 package (3.9 ounces) chocolate fudge pudding mix dry
- 3 large eggs at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 and 1/4 cups packed chocolate ice cream slightly softened
- 1/4 cup dark chocolate chips
- 1/4 cup milk chocolate chips
- 3 tablespoons heavy cream
- 1/2 tablespoon powdered sugar
- 12-13 oreos crushed coarsely
- 2/3 cup spreadable cream cheese at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 oreos
- 1 package (8 ounces) cream cheese softened
- 1/4 cup butter at room temperature (do not melt)
- 5 tablespoons cocoa powder
- Reserved 2 tablespoons chocolate ganache
- 3 and 1/4 cups powdered sugar
- 10 oreos
- Optional: strawberries and powdered sugar for topping
Preheat the oven to 350 degrees F. Spray two round cake pans with nonstick spray and then lightly coat with cocoa powder or flour.
In a large bowl, sift together the pudding and cake mix.
In a separate bowl, combine the eggs, vegetable oil, vanilla, and sour cream.
Beat in the ice cream with the wet ingredients. Beat until smooth.
Mix wet and dry until combined (do not over-stir or beat in too much air)
Pour the mixture evenly between the two cakes and bake for 20-25 minutes. After 20 minutes, stick a toothpick in the center of the cake. If it comes out clean, they are done baking and if not return it to the oven checking at 4-5 minute intervals until the toothpick comes out clean.
Remove from the oven, then remove from the pans after 10-15 minutes, and let cool completely.
Place one layer of cake on a cake stand or tray.
Mix together the cream cheese, powdered sugar, and vanilla extract. Stir until completely combined and then spread over the first cake. (This mixture should spread easily). Using a blender or food processor, crush the oreos (the centers do not need to be removed). Sprinkle the crushed oreos evenly over the cream cheese layer.
Combine the dark chocolate chips, milk chocolate chips, powdered sugar, and heavy cream in a microwave safe bowl.
Microwave for 30 seconds, stir, and return to the microwave for another 20-25 seconds. Stir until completely melted. Add more heavy cream if needed to thin the consistency, but you do want it pretty thick so it doesn't drip down the sides of the cake.
Remove two tablespoons of the ganache to use with the frosting.
Spread about half of the remaining ganache over the oreos making sure to avoid the edges so it doesn't run over. If the ganache is too runny, add more chocolate.
Refrigerate until the chocolate is completely set-up before continuing.
Place the second chocolate cake over the chocolate ganache layer. Spread the remaining ganache over the top cake and again return to the fridge.
Meanwhile prepare the frosting.
Beat together the softened cream cheese and room temperature butter until smooth. Beat in the cocoa powder, and the reserved two tablespoons of chocolate ganache. Slowly beat in the powdered sugar one cup at a time until your desired consistency is reached. I used 3 and 1/4 cups (not packed in) and it spread very easily on the cake.
Once the cake has been chilled, spread the frosting evenly around and on top of the cake.
Place the oreos in a large freezer bag. Using a rolling pin crush the oreos, without making them completely go into crumbs. (Again, you can leave in the white filling). Sprinkle the oreos evenly on top of the cake.
If you have any ganache left over, spoon it over the top layer of oreos (Or if you want, you can melt 1/4 cup chocolate chips with 2 teaspoons vegetable oil and spoon that over the oreos.)
If desired sprinkle the cake with powdered sugar and garnish with a strawberry.
Serve immediately or return to the fridge. Store any leftovers in the fridge.