Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe. Oreo cheesecake sandwiched between two layers of soft, rich and fudgy chocolate cake.
/>Thinking about my next post, I decided to look through the categories on the blog and see what I had not done in a long time. Unbelieavable! It turns out that for almost 9 months, there was no classic chocolate cake recipe on my blog. Of course, you may wonder what is a „Triple Chocolate Cheesecake“? Well, when I’m talking about a classic cake, then I’m thinking of the ones like my favorite OMG Chocolate Chocolate Cake ! Something with good old chocolate layer cakes and filling between them. A little bit like a Reese’s Cheesecake, but different!
Well, If things are like that, I thought to myself, then it’s time to put that right! Of course, the next question was appearing by itself, which cake will we make? In the beginning of my blogging, I was very suspicious towards experimenting and always tried to copy the phenomenal recipes step by step. But with time, my kitchen adventures are becoming more and more original. I start from the proven recipes and change other little things and in the end, I get something completely new. OK, sometimes it didn’t come out best, but sometimes it was exactly what I was trying to get.
It was precisely what happened to my chocolate cake, which I decided do bake and broaden my category with chocolate cakes. Whatever the start was, the end result was a really decadent cake which I named Oreo Cheesecake Chocolate Cake.
I suppose that from the title itself, it was clear to you what this was all about. The cornerstone of my cake are of course two layers my favorite Hershey chocolate cake. But what was new this time is a beautiful white filling between the two layers made of a mix of specially scrambled heavy whipping cream and cream cheese,sugar with an addition of chosley chopped Oreo cookes. Of course, in order for the cake to get a really decadent outlook, there is the unavoidable chocolate ganache, this time made of milk chocolate with heavy whipping cream.
And so, with a little more decoration of chocolate chips, my Oreo Cheesecake Chocolate Cake was more than i expected in the beginning. At least as the cake look goes. But, the flavour of my new cake didn’t disapoint either. The beautiful white filling was a perfect fit with the two chocolate layers!
And if you are in doubt of your assessment, you should offer it to a natural degustator. As for my Oreo Cheesecake Chocolate Cake , the friends of my husband had the honour, as they came by for their usual „hanging out“. The best indicator of their opinion was the empty plate after they all went home.
Craving More? Check These Out!
No Bake Oreo Cheesecake Recipe, creamy, and delicious dessert for Oreo lovers
and much more delicious recipes.
PrintOreo Cheesecake Chocolate Cake
Prep Time: 1 hour- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
Yield: 12 1x
Category: Dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe.
Ingredients
For chocolate cake:
- 2 cups sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1–1/2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For no-baked Oreo cheesecake filling:
- 1 1/2 cups heavy whipping cream
- 8 oz. Cream Cheese-softened
- 3/4 cup powdered sugar
- 12 Oreo Cookies- coarsely crushed
For milk chocolate ganache:
- 8 oz. milk chocolate-finely chopped
- 1 cup heavy whipping cream
For garnish:
- 1/2 cup chocolate chips
- 3/4 cup whipped cream
Instructions
To make the cake:
- Preheat the oven to 350°F 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 medium speed 2 minutes.
- Add boiling water and mix until it’s smooth.
- Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
To make the filling:
- In a large mixing bowl mix heavy whipping cream until firm peaks form.
- In another mixing bowl beat cream cheese and sugar until it’s smooth.
- Combine cream cheese and whipped cream and stir in crushed Oreo.
To make the ganache:
- In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake).
To Assemble the Cake:
- Spread filling on bottom layer of cooled cake, carefully place the second layer on top of filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.
261 comments
My chocolate cravings have definitely kicked in after seeing this decadent cheesecake. WOW it looks good!
Thanks Thalia 😉
My daughter made this cake over the holidays. It was the absolute best cake I have ever had in my life. One thing to note is you have to boil the chocolate sauce and let it cool a bit before you pour it on the cake. Without boiling it at a low temperature for a couple of minutes, it wouldn’t thicken even when cooled. Once we figured that out, it was amazing. Thanks for this great recipe. My daughter will be making it again next week for her grandmother’s 96th birthday.
Did you boil it after the cream was added or just the chocolate then added the cream?
Hi Olga, just melt the chocolate, remove from heat, add cold cream and stir.You don’t need to boil the cream.
OMG Chocolate Desserts indeed! Wow, this looks amazing!
Thanks Claudia
This is truly an…OMG CHOCOLATE dessert. Wow. Jaw on floor, saw it on FG and came right over! Pinned!
Thanks Averie 🙂
[…] Oreo Cheesecake Chocolate Cake | OMG Chocolate Desserts […]
How on earth do i stay away from this? They look amazing. 🙂
YUMMMMMY! These look so good!
Hi, what kind of sugar do you use for the chocolate cake please ?
For the cake use regular,white, granulated sugar and for the filling use powdered sugar.
Thanks !
Seriously, this cake is a showstopper – wow! It looks decadent and insanely chocolatey 🙂 One question, can you please tell me which piping tip you used for the cream garnish on the top of the cake?
Thanks Valerie, I used wilton 1M , but I slightly bent the end of the tip to close it just a little.
This is my contribution for dessert today at our Thanksgiving dinner! I doesn’t look as pretty as yours but I’ll let you know what everyone thinks!
Late late late reply but I use a big enough cooler. Put the cake in a box and buy yourself some flat ice pack from the dollar store and put it underneath the cake then secure the box with ice pack and dishcloth around so it doesn’t move. I always did that when transporting a cake and never had problems. Lastly if you think it will still move in the box you can take extra precautions and finish decorating the cake with the ganache and toppings when you get to destination. It’s a lot of work but worth the effort to save the cake.
Wandering what the best way would be to take this cake, traveling in car for a 3 hour trip? Would the filling and ganache be set/okay at room temp during travel?
Hi Pam, I think it should be OK. Actually depends on where you live and what is the temperature
Make sure this cake is cooled before transporting or you will have a disaster on your hands. I have made this cake at least 10 times and it is one of my favorites! But when I tried transporting it it melted everywhere! I also live in Florida so it was quite warm. So it became a trifle cake. But it was still amazing!
[…] Oreo Cheesecake Chocolate Cake from OMG Chocolate Desserts […]
Stopping by from Best of the Weekend link party. O. M. G. is right! Wow, I want to lick the screen! Pinning!
Thanks Melinda!
I love your blog, you are very creative girls:)
looks amazing! what kind of cocoa do you use?
This sounds so good. But I wonder how hard would it be to make it in cupcake size. I make a beautiful cake like this and people destroy it by cutting a slice in thirds and before you know it you have a mushy mess. So thinking I could maybe change it up and make a dozen or so cupcakes the same way…
Hi Susan,you can cut the recipe in half and bake as a cupcakes, but if you want be able to pipe the frosting because chopped cookies will stuck in the tip. You can scoop the frosting, then top it with the ganache, or crush the cookies in food procesor so you could pipe the frosting.
[…] Hot Chocolate – Shop Girl 2. Easy DIY Winter Scarf Wreath – A Cultivated Nest 3. Oreo Cheesecake Chocolate Cake – OMG Chocolate Desserts 4. Dinner Rolls – Platter Talk 5. DIY Body Scrub – Pink […]
Do you refrigerate before serving?
Hi Kerri, yes keep it in the fridge
Can I freeze this cake
I haven’t tried to freez this cake, but I think it would be OK
Do you serve it chilled because of the filling?
Hi Mackenzie,you keep the cake in the fridge until ready to serve.
Hi Mackenzie,you keep the cake in the fridge until ready to serve.
I am making this cake for Christmas and will be replacing the Oreo crumbles with Andes Peppermint crumbles instead (plus sprinkle crushed candy canes on top). This cake is what I’m most looking forward to this Christmas ⛄️ Thanks for putting a great recipe out there!
Vera……. this is a beautiful cake… my daughter just asked me to make this for her bff’s birthday.. hope mine comes out just a pretty as yours…… it’s low in calories RIGHT?? lol
thanks for sharing
Stella
what is the recipe for the piped frosting?
Hi Carrie, if you think of the swirls on top of the cake, I save some frosting from the cake but I had trouble because the oreo chunks had stucked in the tip, so I had to emty the bag and then crumble the cookie chunks and pipe it again. If you don’t want to bother with that you better just use some plain whipped cream.
I was wondering after you assemble the cake do you put it in the fridge until you’re ready to serve or do you serve at room temperature? Thinking of making this for my christmas party!!
Hi LAuren,
keep the cake in the fridge
Hi there,
I’m not sure I understand the cream garnish on top? It’s in the list of ingredients as just whipped cream, but it Def looks like more than just that. .. how did u do it and is it safe to put it on the cake and them refrigerate it for a few hours or will the whipped cream melt?
Looks amazing!
Hi Joan, I saved some frosting from the cake for garnish but I had trouble because the oreo chunks had stucked in the tip, so I had to emty the bag and then crumble the cookie chunks and pipe it again. If you don’t want to bother with that you better just use some plain whipped cream or reserve some frosting before you stir in Oreo chunks.
You mean you saved some of the cheesecake filing for the garnish? I guess that’s where I’m confused.
Also can it be made ahead and assembled the next day?
Yes, I mean cheesecake filling. You can bake the cake ahead and make the filling next day, I wouldnt recommend to keep mixed cheesecake filling in a bowl,because it will become to thick for spreading if you keep it in the fridge overnight, but you could try.
I’m going to be making this beautiful cake for Christmas this year! I will let you know how it turns out!
I found this dessert challenging to make. I didn’t line pans with parchment however as I didn’t have any at the time so the cake was sticky and was difficult to get out of the pans. I will be taking it to my in-laws x-mas dinner so we’ll see if everyone likes it. It looks like it may be too decadent for some.
Thank you for sharing this delicious looking recipe! I am making it for Christmas dinner tomorrow. I baked the cakes today and would like to do as much prep this today as possible. That way I just have to assemble on Christmas Day. Do you think I could make the filling today as well and refrigerate overnight the make topping and assemble tomorrow?
Hi Summer, as I said to Joann, I wouldnt recommend to keep mixed cheesecake filling in a bowl,because it will become to thick for spreading if you keep it in the fridge overnight.If you already mixed it then you better spread it today (you can place the cakes in the fridge to cool them completely, then fill the cake and place it back in the fridge and make the topping tomorrow)
What kind of pans did you use to bake the cake in ?
I used 9 inch round pans.
I am making this for Christmas and I was wondering why you put boiling water in the cake mix? Everything else turned out great! And I can’t wait to eat it
I followed the recipe to a T, but when I flipped the cakes over, they had huge holes/welts/dips in them. ..about 2 per cake. Why might that have happened?
Hi JR, I really don’t know why that hapens, maybe the cake wasn’t completely baked…
I often bang out bubbles before I bake a cake. Maybe this will help in the future for you
maybe there were air bubbles in the batter I usually bang the cake pan before I put it into the oven
We made it this week. The middle layer was grey with the crushed oreos, and even with the cream whipped to stiffness, it didn’t have enough form to hold as a layer – it just mushed out everywhere. It also started melting within 5 minutes of being out of the refrigerator.
It still tasted delicious, but it didn’t make up well for us. I might try it as a trifle if I want it again.
[…] Oreo Cheesecake Chocolate Cake (for dessert, obviously) – We had the traditional apple pie at Thanksgiving, and I wanted […]
Very poor recipe! There is no way that there is a full cup of cream in that ganache. In the photo the ganache looks luscious. With an entire cup of cream it never ever gets any thicker. It runs off the cake and barely clings to the top. I have company coming in a few house and a giant mess. Please check your recipe. I looked at other ganache recipes and none use that much cream. It has to be a typo. What a mess……Do not make this recipe!
Hi Nancy, I’m really sorry that you have a problem with the ganache. It’s not a typo, this ganache was made as it said in the recipe(with 1 cup of heavy cream and 8 oz. milk chocolate)I don’t know what goes wrong with yours, maybe it wasn’t cooled and thick enough before you spread it over the cake, especialy if you melt the chocolate over higher temperatute than it should, or maybe it’s just because of the brand of chocolate or cream that you used.
What type of chocolate did you use?
Vera Thanks for your response. I think I must have done something incorrect with the ganache as it was so very very thin. Perhaps I should have beat it to allow air to incorporate into it. I decorated the cake with a woodland them and made the sides look like bark and even though I messed up the ganache everyone loved the moist cake and cheesecake filling. It came out great. Not like yours with the ganache running down but beautiful none the less. Thanks again for you help. I am going to have to work on this ganache and get it down….LOL
Made this yesterday for my sons birthday and it was a big hit. Delicious!
Hi Mindy, I’m glad that you like the cake, and happy birthday to your son 🙂
Made this for New Years Eve last night. I need to practice my dribbling technique for the chocolate ganache but other than that it was awesome. Several people gave me compliments saying it was the best chocolate cake they had in a long time. This recipe is definitely a keeper!
Thanks Gaye, I’m glad you like it.
Happy New Year!!!
What is the effect of the parchment paper what will happen if I don’t use it. Will greseing be enough
Hi Kacey,the cake will stick to the pan, you bether use parchment or baking paper.
How many calories?
Anybody made the cheesecake without problems and it came out like the above picture? How did it taste?
This was amazingly good! I made it for dessert on christmas and everyone loved it . Lol i am actually making another next week for a family get together
I would like to make this for my wife for her BDAY!
I don’t bake much but can i just purchase a boxed cake recipe (betty crocker etc) or does it have to be made from scratch?
thanks in advance for any help on this!
Hi Vin,
It doesn’t have to be made from scratch but it taste much better.
Thanks. I will try to make from scratch. Do I need unsweetened or sweetened cocoa?
Thanks!
You need unsweetened cocoa. Happy baking Vin:)
Greetings from Portugal. Made this desert yesterday for my birthday… loved it!
Thank you for sharing this delicious cake…
Looks delicious! What would you say is the level of difficulty for this on a scale of 1 to 10?
Hi Channing,it’s hard to say. Let say 6.
I just had a piece of chocolate cake/cheesecake from a local coffee house that looks soooo much like this. I thought I had gone to heaven and died while eating the coffe house cake/cheesecake and I can’t wait to try this!! Thank you!! :0)
How did you get the cake and filling to be perfectly flush with each other?! Are you just that good? Should the cake be covered before refrigeration, or do you think it’ll be fine uncovered?
Hi Kadie,it will be fine uncovered.
Hi,
I’m planning to make this cake but I was wondering how you get the Oreo cream cheese frosting so thick??
Doesn’t the above layer just collapse into it?
Hi Devina,it won’t collapse. No one so far has not complained to had a problem with frosting. several of them who try the recipe had a problem with ganache (because haven’t cooled it enough)but not with frosting. You can put the frosting in the refrigerator to be tightened before you put the top layer( just to be sure that it will not collapse).
Thank you, I definitely will try it out. Debating between two of your recipes 🙂
I made this today… the cake was really floppy and started to break and definitely collapse. I even put the filling in the freezer for a little bit so it would be more firm. It also looks like I only got maybe 2/3 of the filling that looks like in your picture.
I’m sorry Megan, I don’t know what went wrong with your filling.
[…] Find full recipe at: omgchocolatedesserts.com […]
My family was thrilled when they saw this cake’s picture on my kitchen computer to be “created.” I must say this was the easiest, prettiest, tastiest cake I’ve made in a long time. It’s looks very difficult but is simple enough for a beginner to assemble. The first bite will be overwhelming. It is so moist w/ just enough chocolate. Words cannot express how amazing this cake truly is. You simply have to put it together and take that first bite. My family enjoyed it SO much, the 1st cake was gone w/in days and they begged me to make a 2nd. I have 2 teens at home. They were pleading for a 3rd but I put my foot down, to make something else, LOL. Enjoy this cake! She has outdone herself if that’s even possible w/ this site!!
Hi Meri, I’m glad you like the cake that much:) Thanks for this beautiful comment 🙂
[…] Find the recipe at omgchocolatedesserts.com […]
This looks amazing!! I want a piece now–pleeeease 🙂
it really looks great.
I absolutely love this cake! Thank you. I have made it twice now ( we will be enjoying it tommorow night again) and everyone said it was the best cake ever! This second time I made it I ended up citing the 1 cup of boiling water with a 1/4 cup of coffee to bring out the chocolate in the cake even more ! ( hopefully it does) . It is already decadent enough I was just testing to see what it would do. I’ll let you guys know later! Advice- just follow her directions and it will be great! I will definitely keep making this cake until everyone is sick of it ( I don’t think they will though) ! By the way if you suck at doing fillings I put the cream chs filling in a 9 inch doing form pan and put it in the freezer for about 45 minutes to an hour lined with parchment paper and place it in between the cakes . It sucks out a bit but I just take a large spoon and go around the cake smoothing it out and pushing the filling in ! It looks great! Wish I could submit a pic!
Thanks Caroline, I wish I could see your pic 🙂
Tried this today.. The chocolate layers were very moist. The cream cheese filling however was really soft and the recipe written did not make even half the amount in the picture. You’d need at least double, maybe triple the recipe for a nice cream cheese layer.
Hey, i just made a butter and it looks too much liquid? is it okay or i did something wrong?
It’s OK,the batter is thin, it makes the cake moist after baking.
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Amazing recipe! However when I was making the filling, it was very moussy and started to run and overflow from the cake (which kind of made a mess). But i kept it the fridge overnight with some foil paper lined around it to keep it from running and put the second cake layer the next day. Even though it didn’t come out as a harder cheesecake (more of a fluffy and soft, whipped cream like filling) It was still delicious! Is there anything that we can do to perhaps make the filling harder or keep it from running?
Hi Anchal, I’m sorry that you had problem with filling, I don’t know how it turned out that runny, but to avoid risk next time maybe you should disolve 1-2 teaspoon gelatine in cold water, melt on low heat and stir in the filling and you can use a ring from springform pan until the filling hardens in the fridge.
I am thinking they did not whip the cream enough. I believe it should be very stiff am I right?
Yes, you are right!
This is one of the best basic chocolate cake recipes I have come across. It doesn’t have to be prepared with the oreo filling – although that is luscious. It is good with any type of frosting. Rich but not too sweet.
Thanks Susan 🙂
[…] but it tasted great and everyone seemed happy so I guess it was a win. The recipe comes from “OMG Chocolate Desserts”. You should go look at her cake, it’s much prettier than […]
Do I bake the cheesecake?
Hi Brenda, do not bake cheesecake filling.
Hi Vera, Thanks for sharing your recipe! I made it for Easter and it was delicious. I’m a chocoholic and was excited to try this out. As a novice baker, I made sure to read through all the instructions first, as well as all the feedback/comments and that was truly helpful. I followed the recipe exactly and didn’t have any trouble. I was nervous about adding all of the boiling water so I left some out and the cake came out perfect still. Because I’m not as experienced, my cake top wasn’t as fancy. After pouring the ganache over the cake, I simply put some chocolate shavings on top. My family was super impressed and they enjoyed every morsel 🙂 Looking forward to trying out some of your other recipes….
Hi Alexandra, I’m so glad you like my recipe, thanks for this nice comment and stop by again 🙂
I am making this cake today for my bunco group. When it’s girls’ night out, you MUST have chocolate! I read the entire recipe and all the comments before starting. My cheesecake layer is nice and thick like your picture, and I think the trick is to be the whip cream until firm peaks, as you mentioned above. That helps give it volume. In fact, I am wondering if the cheese cake layer is too thick! Ha ha. I put the bottom layer with the cheesecake filling on top in the fridge overnight, and this morning set the top cake layer on the cheesecake and pressed down gently to make the filling flush with the edges of the cake. Maybe those two tricks will help someone out there. Overall, great recipe! Can’t wait to share it with my girlfriends tonight.
[…] Oreo Cheesecake Chocolate Cake […]
[…] when I came across this amazing looking cake I knew it was the one. Little did I know it would be the best cake I’ve ever made…and I’ve made lots of cakes, y’all! […]
Oh my Gosh! I just to made this for a friends birthday and your directions were so spot on perfect it was so easy to make and I haven’t tried it yet ( except for a small taste of the cheesecake after I whipped it all up, which was absolute Heaven!) but I know it’s going to be fabulous! My house smells amazing right now with the chocolate and I can see how moist the cakes are! I’m so excited for my friend to try this! Thank you so very much for the amazing recipe!
Are there any changes for high altitude?
[…] Get the recipe from Omgchocolatedesserts […]
Sorry but I didn’t understand something… when you say 1-3/4 cups you mean ‘1 cup and 3/4’, don’t you? Or does it mean ‘1 cup or 3/4’??
Hi Budanns, it’s 1 and 3/4 cup, sorry misprint 😉
When you spoon the cream cheese filling in, do I keep the bottom layer of cake in the pan, so it forms the same shape or do I take the bottom cake out and just try to shape it myself?
I will be making this for my husbands birthday. When I asked what he would like he said Oreos, and chocolate cake! And this just blew my mind (: no more endless nights trying to come up with the perfect recipe!
Hi Mearret, you should take the cake out and then spread the cream cheese filling, but if you have the springform pan you can place the ring from springform pan around the cake, it will be much easier to shape the frosting.I hope your husband will like this cake.
What type of milk chocolate do you suggest? Milk Chocolate candy bar?
Hi Barb,use milk chocolate bar like Girardelli …
I’m making this cake like right now! I’m making it for my boyfriend birthday for tomorrow I’m so excited to see how it comes out ! challenging part was the fact that I had to make it all by hand I don’t have a mixing bowl . Anyways I’m loving how it’s coming out thank you for sharing this recipe !
Thanks Esefany, I hope your boyfrend will like the cake 🙂
How did you get the whipped cream to come out so evenly? Did you use canned whipped cream or did you use a certain tool?
I didn’t use canned whipped cream, it’s homemade heavy whipping cream as it said in the recipe,and shaped the edge with metal spatula.
Can this Cake be frozen?
Hi Nora,I have not tried it but I think it can.
Is powdered sugar the same as icing sugar? Would this not be extremely sweet, can we substitute this with anything else? Condensed milk perhaps. Thank you
Hi Megan, it’s the same sugar.
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Can you substitute cool whip for the cream? I am in a hurry and have no cream but I do have cool whip. If I can how much cool whip? Tried it twice and it is great! Need an answer soon if possible.
How long will this keep in the fridge?
Cover and keep up to a week.
Hi, this looks absolutely amazing, but I was wondering how you get the filling to stay so nice? Do you chill it? It looks like a lot of filling, and I’m just worried the cake might fall apart. How do you keep it stable? Thanks!
Hi Calli, the filling is thick and it stays OK.Store the cake in the fridge until serving.
[…] Hot Chocolate – Shop Girl 2. Easy DIY Winter Scarf Wreath – A Cultivated Nest 3. Oreo Cheesecake Chocolate Cake – OMG Chocolate Desserts 4. Dinner Rolls – Platter Talk 5. DIY Body Scrub – Pink […]
I’ve made this cake twice both times I had alittle bit of trouble with the filling. I put the cheesecake filling on the first layer and when I added the second cake on top it pretty much squished the filling out and over the cake. So the second time I made it I decided not to put all the filling in the center instead save some for the top which was a little bit better. Now about the ganache, I poured a bunch on the cake and had to stop because it was way too much and was dripping off my cake stand. Had quite a bit left over and had to just throw it away. However, it did not come out pretty, everyone loved it and my mom always request me to make it.
Hi there are you putting icing sugar or caster sugar in the cheesecake filling?
Hi Karen, I used icing sugar
Thanks Vera.
Do you have this recipe in Grams/ozs instead of cups?
I don’t have, sorry.
[…] cake recipe was adapted from OMGChocolateDesserts.com and the ganache recipe(which is the easiest I’ve found) from Natasha’s […]
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If I wanted to make this into a sheet cake how would I adjust the recipe?
Hello! I have just made the cake for this recipe and I was wondering if I use heavy cream or whipping cream as we don’t have heavy whipping cream where I live..?
Hi Shannon, you can use heavy cream.
hi Vera, its such a great cake, but would it be possible for you to provide me a 8 inch cake recipe for this one? thanks a lot.
Love it!! Made it tonight can’t wait to eat some
Just made this cake day before yesterday and i must say this is the best cake i have made so far… Requires efforts but the results are so worth it….
Thanku so much for sharing the recipe…
A must try!! 🙂
Has anyone made this as bars instead of a cake? If you have, would you do anything differently?
The cake is delicious, the filling is no problem as long as you keep it in the fridge before serving, but the ganache… I couldn’t agree more with others who said it was tooo runny.. it ruins my cake appearance 🙁
Better use other recipe for the ganach.
Nevertheless, thx so much for sharing this recipe.
Hello there!
I would love to try making this cake however, I’m a little concerned as to how the cheesecake filling stands firm? I will await your reply
Hi Tinai, it will stands just fine but make sure to beat heavy cream really firm before combine it with cream cheese.
I made this for my fiances birthday and it turned out PERFECT! I saw some people had issues with the ganache being too runny. I used chocolate chips with heavy cream and you have to let it cool a little and be very intentional with how you drizzle it on the top, I used a spatula a little to help it move.
Also, I saw some were having issues with the filling, what I noticed is that you really need to mix the heavy cream with an electric mixer for quite some time. I remember thinking to myself “this is never going to get any thicker” but I just kept going and it got really thick. then after it was finished I lined a pan with wax paper and put it in the freezer for almost an hour just to give it more strength. The people who said it makes half the amount pictured aren’t mixing the heavy cream enough because mine came out EXACTLY like the picture and I am no pro.
Super yummy cake!!!
Thanks Kelly 🙂
hi
i made this cake myself and the cake was great , but the cheesecake filling was to thin , what can i do about it ???
oh , yes another thing is , when i cut the cake the cheesecake was really small nothing like yours ,
but thanks anyway the chocolate cake was amazing !!!!
Hi Vera,
May I know is thickened cream similar to heavy cream?
Thanks 🙂
Hi May, I think it’s similar and it would work for this recipe, but I haven’t tried it.
hi vera
would the cheese layer melt eventually ?
because a friend of mine tried it but the cheese layer wasn’t firm ,
so what do u suggest to do ?
thank u
HI Sara, you have to mix heavy cream really good,it should have very stiff peaks, and it will make the filling firm enough.
Vera, could I use a regular cake mix instead of the one you provided?
Hi Erin, you could try it.
Hello!
I wonder how much boiling water I could need? Is it supposed to be runny or what consistency should the cake batter be?
Hi Diana, the batter should be runny, that makes the cake be moist after baking.
Hi ,
I was wondering , should i remove the cake from the pan when i put the filing .
Thank you?
Hi Anna, remove the cake from the pan before spread the filling, but if you have the ring from springform pan with the same diametar you can place it around the cake and it will be much easier to make the filling smooth, jut take of the ring before spread the ganache.
hi,
do i pour the filling and the ganash to the cake while its in the pan . or only the filing then when it is set i pour the ganash ?
Hi! I am so excited to make this for my husband’s birthday next week! How do you make the middle layer stiff enough to hold the top? It seems like a really thick second layer… is there a special technique? Thank you!!!
Hi Brandy, there’s no special technique, just make sure to mix heavy cream really good, it has to be stiff and it will hold together.
Thank you!
I just made this for my sister’s birthday. BIG hit!! Came out perfectly and was so yummy!!
I made this cake for my sister’s 50th birthday. What a huge hit! Mine didn’t look as gorgeous as yours, but it tasted yummy!!
Thanks Denise,I’m so happy you like it.
This cake look delicious, I think you can use one envelope of unflavored gelatin dissolved in a quarter cup of watter , it made your cheesecake firm like a mousse and dont loose de taste. I will use a springform pan and let it in fridge before decoration
Hi Vera,
This cake is stunning. I’ve practised making it twice now – my brother and his fiancé have asked me to make this for their wedding in June – in Sweden!
The taste is so great (now I’ve worked out the UK conversions in measure and products!) but could do with your help on the presentation. My ganache seems to droop down but is a bit more gloopy than the image on here. Wondering how yours has dripped down so elegantly? Have you trimmed the edge of the cake/filling to make it straight down? It looks like that might be a possibility.
Any help is great!
Thanks,
JM
Thank you so much JM. I’m glad you like my cake. I haven’t trimmed the edge but you could try.It all about the thickness of the ganache, you have to get the right consistency and don’t pour all ganache at once, you should do it in layers using a spoon.
Ah thank you – that’s useful to know. My only concern is, having asked a Swedish friend who lives in the UK for alternatives in Sweden – she says there is no such thing as double cream in Sweden! I have googled and am struggling to find anywhere there that sells it! Any advice? Can I turn single cream into double somehow with another ingredient to make it work, do you know?
Thanks again,
JM
I’m sorry JM, I don’t know would it work.
Do I have to do all of these steps just to do an” Oreo Cheesecake Chocolate Cake”????
Never mind
THANKS!!!!!!!
I’m making this cake for the second time today for orthodox Easter. The first time I made it, everyone loved it! It truly is an OMG cake! Thank you for the recipe.
Best cake I’ve ever made and tasted! I made it for my friend’s birthday and it was a HUGE hit! Thanks so much for the recipe 🙂
Here are notes on how I made this yesterday.
I got a bit afraid the filling would not hold up based on other comments. So I dissolved 2 teaspoons of gelatin in 1/4 cup of hot water, cooled it and added to the filling. The liquid quickly broke down the filling. Now it would have to be refrigerated for the gelatin to set. I put it in a plastic wrap lined cake pan and refrigerated it over night. Having it in a disk shape actually made assembly the next day a breeze.
SEVERELY disappointed. My cakes are usually a win in terms of taste and presentation but this was by far one of the worst cakes I have ever made and probably the worst recipe I’ve ever tried.
The cakes fell apart when I made them. I cooked them long enough so that they pulled away from the sides of the cake pans and made sure they sat before removing them. Still fell apart.
The “filling” was an absolute abomination. Tasted fine – not remarkable, mind you, just fine. But discolored from addition of oreos and refuses to set up. I actually removed the filling and made a smaller cake to try and see if maybe it was just too heavy and even let the filling sit in the cooler to try and get it to set up more, but BOTH times I tried this, it leaked out and made a disgusting, ugly mess. Nothing appealing about it.
Anyone considering using this recipe, be careful. I was making this cake for my girlfriend’s birthday, but now I might not be able to hand it to her from how ashamed I am. The restraint I took in writing this to not fly off the handle is the most remarkable thing connected to this recipe. I don’t understand how, after following this recipe exactly and taking great care, I can end up with a messy, mediocre cake, having wasted an entire day and about twenty dollars.
Also I am not even remotely satisfied with the responses to people having problems. The majority of them seem to be along the lines of “I’m sorry, you must have did something wrong.” Unacceptable. Unprofessional. Be careful.
The steps were laid out beautifully except, since I’ve never made a ganache before, leaving out the key step to whipping the cream before adding to the melted milk chocolate would have been helpful. It came out far too runny even after letting it sit for awhile.
Hi Maggie, you don’t need to whip the cream for the ganache
Hi Vera, I came back to amend my original post. I served the cake tonight and I have to say it was the best cake I’ve ever tasted. Everyone raved about it and continually kept picking at it even though they were full to the point of exploding!
The chocolate cake was dense and rich and delicious. I was worried about the filling, that the cake would collapse when I sliced into it, but it held together beautifully and the taste was out of this world!
I can see now that the ganache would have thickened up if I’d given it more time because I refrigerated it overnight and what was on the plate was not runny.
I already have two requests to make this cake again. Thanks Vera!
Thanks Maggie,I’m so glad you like the cake.
Am in the process of making your Beautiful “Oreo Cheesecake Chocolate Cake. The chocolate cake layers are out of the oven and turned out Beautifully!! Though I’ll be waiting until tomorrow to make the cheesecake and finish, My question is, how did you get the cheesecake layer to stand up so high with such a perfect edge? I’m thinking the cheesecake layer will squish out when I place the second layer of cake on top. Should this cake be kept in the refrigerator until time to serve? Any hints that are more than on the recipe? I want it to be as beautiful as yours since I’m making it for my husband’s 82nd birthday.
Sorry, no need to answer. I should have read all of your helpful hints before writing. I hope mine turns out nearly as beautiful as yours! If not as beautiful, I know it will taste fabulous!!
Way too much cream to chocolate for the ganache… My recipe calls for only a 1/2-3/4 c of cream for a pound of chocolate… Had to boil this a little and let it cool to get it near thick enough. And add more chocolate… Otherwise a good cake!
OMG this is the best chocolate cake recipe ever!
The recipe here for the ganache was way too runny! It called for 1 cup heavy cream…being it was with the recipe I used those measurements. My regular recipe calls for 2/3 cup cream. In the future I will use my recipe. Otherwise, the cake is AWESOME!!!!
This cake is everything! I’ve made it twice already, and everyone agrees it’s the best cake we’ve ever tasted. I’m going to try and make it as cupcakes this weekend for a babyshower, any recs on cooktime?
Hi Kaja, they should be done in 22-25 mins.
we have a party tomorrow at 1 an hour away, would it be better to make this tonight so it can sit in the fridge overnight or in the morning so it will be freasher.
Hi Ellen, you can make this a few days ahead.
This cake is absolutely gorgeous, I made it with 3 tiers because there’s a lot of the filling for 2 tiers.
In fact my nephew has asked me to make him 4 since I made him one in August
Thanks Denise!
I’m so happy you and your family like the cake 🙂
Hello! I’d like to know how many slices the cake yields or how many people serves more or less, please. Thank You 😀
Hi Maria,you could make 12-16 slices.
Is that just plain whipped cream that you used for the garnish? If not, what is it and how do I make that too. Thank you!
Hi Amani, it has a little crushed Oreos mix in, so it’s not as white.
Excited to try this one out!!! The original cake recipe has been my all-time favorite for more than 30 years!
Please can You tell me what’s the measurement conversion between:
1 cup – ? gram
1 cup – ? ml
1 oz – ? gram
Also, are the measurements, for example cup-gram, the same for different type of caterer (sugar, flour, cocoa, powdered sugar,…)?
Thank You
How many days ahead could I make this and it still holds up? Busy few days ahead and trying to fit it in to be read for Monday. Thank you.
Wow, what an incredible dessert! The sheer decadence of the picture pulled me in so I had to try it for New Year’s Eve. I got a little nervous reading some of the comments about the filling being too thin, but I followed the directions exactly and it was PERFECT. I piped regular whipped cream on top because I was too lazy to re-crush my Oreos, but my in-laws DEVOURED it. It’s surprisingly light and fluffy to eat! For such a beautiful and intimidating-looking cake, it was really pretty simple.
For the people experiencing filling problems, my only guesses would be softening your cream cheese too much or not whipping your whipped cream enough. I’ve made some weak whipped cream before, afraid I’d turn it into butter, but this time I just went to town and figured if I made butter, I’d just stick it in the fridge and try again! Lol.
I topped it with silver star sprinkles and a sparkly 2017 topper- wish I could post the pictures!
Thank you, it was incredible and I’ll definitely make it again!
Thanks Kasey, I’m really happy to hear that. I’m glad everything was fine and you liked my recipe. I wish I could see yours.
Happy New Year! Best wishes !!!
Hi I used like milk chocolate chips…it’s didn’t work ..what do I use for the 8 oz milk chocolate for the ganash help
I used milk chocolate bar, but if you have a problem that the ganache is too runny, maybe you could add more chocolate.
do you use whole oreo cookie? biscuit and cream centre?
Hi Lani,use whole Oreo
I made this for the 3rd time but this time I doubled it and made it a 1/3 sheet cake for my moms 88th birthday where she lives at a assisted living place. Everyone loved it. It did not look as pretty but it still tasted AMAZING!!
I am going to make this for bridal shower but I am going to make it into a 12 to 14 inch round so it looks pretty. THank you so much for this amazing dessert!!!
Thanks Janice 🙂 I’m so happy you like my recipe 🙂
love this recipe thank you it helped me for my exam
Do you use toothpicks or something to hold it together or does the cheesecake set up enough to hold the weight of the upper layer of cake? Do you allow the cheesecake to set up before adding the top layer? Thanks!
Hi Kennedy, it should hold it but you will assemble the cake easier if you place the ring from springform pan around the bottom layer and than spread the filling, place the top layer and set it in the fridge to firm. It’s not obligatory but makes assembling the cake very simple.
I was a little unsure about making this after reading a few of the negative comments on here but mine turned out great! I am a complete amateur but the cake turned out to be a big hit and looked just as good as it tasted! Just make sure you use parchment paper for the cake otherwise it sticks, even if you grease the pan. Also I used a springform around the cake while assembling it and chilling it which I found helped the filling keep its shape until it had chilled. Will definitely make again!
Glad to hear that Vanessa 🙂
I love chocolate cakes
Could I freeze this cake with out the ganache? Or just freeze the chocolate cake part? I am making it today,Thursday, for a party on saturday.
Is it normal for the cake portion of the desert to bubble in the middle.??
i would like to ask if the measured used in all purpose flour is 1 and 3/4 cups or is it 1 to 3/4 cups? 1 and 1/2 tsp baking powder and sugar or 1 to 1/2 baking powder and soda? i am super confused in their measures. thank you. 🙂
Hi Ailynn, it’s 1 and 3/4 cup and 1 and 1/2 tsp.baking powder and baking soda.
This Looks Like Food Heaven.
Thanks Melvin 🙂
A small cup or a big cup , I need ți know-how
Hi Vera, a cup is 240 ml volume.
LOVE, LOVE, LOVE IT!!! Can’t wait to make it for Christmas!!
Thanks so much and Merry Christmas to you and yours!!
Thank you so much, Caro!
Marry Christmas:-)!!!
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pychotka! ! najlepszy!! BEST EVER! LOVE IT !!! Number one on my cake list 🙂
Vera I’m baking this cake for my friends and neighbours 🙂
it might be the most popular cake in Poland soooooon :):):):):):)
Thanks Iwa 🙂
ok so I thought this recipe could be tricky but it really was not. I doubled the recipe and used an 11 inch spring form pan for the two cakes. I let them cool and put the thinner one on the bottom of the pan then attached the sides of the pan and filled it with the oreo cream cheese then the second cake on top. I have them in the fridge to settle then tomorrow I am going to make the gnash and drizzle over it. Instead of trying to put oreo cheesecake filling in the piping bag, I am going to melt a bit of chocolate, whip the cream and fold in the cooled off gnash and pipe then sprinkle with the chocolate chips. I am confident this will work. The cake itself turned out nicely as did the oreo cheesecake part. Thank-you for sharing.
Thanks Cher, I’m glad everything went well and you like the cake.
[…] Oreo Cheesecake Chocolate Cake […]
I love all your recipes. I copy the pictures and show them to the clerks at my grocery store. They all gather around me when I go to the store, wanting the recipes. I gave them your web site. Thank you so much from me and all my friends at Publix.
Thanks Nancy 🙂
[…] Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe. Oreo cheesecake sandwiched between two layers of soft, rich and fudgy chocolate cake. […]
[…] Oreo Cheesecake Chocolate Cake […]
What type of chocolate did you use
Worst Chocolate Cake EVER. I let my children pick what cake they want me to bake for their birthdays’. Usually they stay within a few trusted sites. My 18 year old daughter loves elaborate cakes. She choose this recipe/site, outside of my ushe. I read every comment. Compared the recipe to other sites. Still I was concerned about the chocolate cake recipe. So much liquid. There are several sites with similar recipes. I was so afraid the cake would be so moist and tender that it would make it impossible to cut. Having this concern, I made the entire cake a day ahead to give it time to chill, hoping that would make it easier to slice. I even baked a tiny sample cake, I have these little 4 inch cake pans. My fears were realized. There is nothing worse than on someones special day than their cake being destroyed. This cake was impossible to slice. The recipe is junk. Now don’t get me wrong, the cake was beautiful…before slicing. Too much liquid. That was what I was afraid of. I will search my ushe sites for a better chocolate cake recipe and give my young beauty a re-do. SKIP THIS CHOCOLATE CAKE RECIPE. FIND ONE SOME PLACE ELSE. The filling was great. I used my trusted ganache recipe. Found too many complaints here about the ganache.
This is a good recipe! I’ve read many of the comments and complaints. Here is what I’ve learned because I wouldn’t want you to give up its delicious! For those of us that don’t have a “green thumb” of baking but like to look like it….you can substitute a devils food box cake for the cake portion, if the made from scratch cake is iffy for you or didn’t turn out the first time. On the filing after your cream is whipped take it off your mixer simply fold in the cream cheese mixture and cookies. I think if you are still using the mixer at this point to blend the cream cheese with the whipped cream that is where the moose texture comes back in. Then if the ganache sounds challenging grab a bag of chocolate melts microwave them and tada. I mean no disrespect to the original recipe because it is good. Simply some personal little tricks. Good luck! Good Dessert!! Always bake something more than one. Worse case – throw it all in a truffle bowl and tell no one any different 🙂
WOW!!! Absolutely fantastic cake just follow the recipe and it turned out perfect made this for my birthday and wedding anniversary and it is amazing! We live in France and our French friends love it!!! Thanks for the recipe
Amazing recipe! One of the best cakes I’ve ever made!
How long will this keep in the fridge?
This was great! I made it for my husbands birthday in June. My son liked it so much that I am about to make it for his birthday in a couple of days. I had my sons entire cake planned already and he was like I want the oreo cake daddy had! Lol
Is it ok to make the cake fully assembled and decorated 1 day before and refrigerate?
You can make it ahead.
This cake recipe is absolutely amazing!We make it all the time but use coffee instead of water. The cake is super moist and the cheesecake filling is so delicious and not too sweet.
I’m going to be trying out this new recipe when baking my next cake. I really think it’s going to have a great test. Can’t wait to try this out.
Wonderful!! The recipe was perfect. I had no issues at all. The only change was I used stabilized whipped cream because it!s hot out and I didn’t want to take any chances. Fantastic recipe!! Thank you for sharing it!
Thanks Judi!
Hello. Thanks for the shared recipe.
What is the difference between “1 – 1/2” and “1 1/2”
Hi Taniela, there is no difference, it just a typo, both mean 1 and 1/2 .
Thank you, undoubtedly this is the best recipe. It’s quick and easy to make and my family loved it. Thanks for the recipe.
This cake turned out very well, but it’s not quite my cup of tea (this is not the fault of the recipe or its author, though).
I made this using cup for cup gluten-free flour, and the cake itself turned out extra chocolatey and almost brownie-like. I baked it to approximately 205°F, as cakes are supposed to be baked to between 200° F and 210° F for the right texture. The cake was very moist and had very intense chocolatey flavor.
The filling was delicious and not too sweet. It was structurally sound and held the top layer of the cake up very well.
The ganache was a bit loose, so I think I’d use slightly less cream than it calls for (although it may depend on what kind of chocolate you use, as well).
The gripe that I have about this cake is that it’s not really an Oreo cake – there’s not enough Oreo to be able to tell that it’s an Oreo cake. Being a super taster, the intense chocolate from the two layers of cake overwhelmed the filling, and I wasn’t really able to discern whether there were Oreos in there. So, for me, the cake was a bit one-note and a little on the sweet side. The texture, however, was spot on!