Description
Indulgent chocolate cookies and cream cake brings classic dessert comfort to new heights with layers of rich, creamy goodness. Chocolate cookie crumbles and silky frosting create a delightful experience you’ll savor with each memorable bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup boiling water
Cookies and Mix-ins:
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting Ingredients:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup milk (more if needed)
- 1 teaspoon vanilla extract
- 1/2 cup crushed chocolate sandwich cookies (for garnish)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat two 9-inch round cake pans with grease and flour, or line with parchment paper for easy removal.
- Create the chocolate cake base by combining dry ingredients in a large mixing bowl. Whisk flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly distributed. Incorporate milk, eggs, vanilla extract, and vegetable oil, stirring until the mixture becomes smooth. Slowly introduce boiling water, mixing thoroughly until the batter reaches a thin consistency. Gently fold crushed cookies into the batter, ensuring even distribution.
- Divide the batter equally between prepared cake pans. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare the creamy frosting by whipping softened butter until light and fluffy. Gradually incorporate powdered sugar, mixing thoroughly after each addition. Introduce milk and vanilla extract, beating until the frosting reaches a smooth, spreadable consistency. Adjust thickness by adding milk if needed.
- Assemble the cake by positioning the first layer on a serving plate. Spread a generous layer of frosting across the top. Carefully place the second cake layer and cover the entire cake with remaining frosting. Decorate the top with additional crushed cookies for visual appeal and texture.
- Serve the cake at room temperature to enhance flavor and ensure optimal texture. Cut into slices and enjoy the rich, indulgent dessert.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Sift dry ingredients to prevent lumps and create a more even cake crumb.
- Crush cookies gently to maintain some texture and prevent turning them into fine crumbs.
- Avoid overmixing the batter to keep the cake light and tender.
- Check cake doneness early to prevent overbaking, which can dry out the cake.
- For a gluten-free version, use gluten-free flour and gluten-free sandwich cookies.
- Make ahead and refrigerate frosted cake, bringing to room temperature before serving for optimal flavor.
- Experiment with different cookie varieties like chocolate or mint sandwich cookies for unique flavor variations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg