This indulgent dessert features moist, cocoa-rich Oreo cake layers, fluffy vanilla cream filling, and a glossy dark chocolate ganache drip. Finished with whole Oreos and cookie crumbs, it’s a crowd-pleasing showstopper for birthdays, celebrations, or anytime you need a serious chocolate fix.

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🎂 Ingredients

For the Chocolate-Oreo Cake Layers

• 1¾ cups (220g) all-purpose flour

• ¾ cup (65g) Dutch-processed cocoa powder

• 1¾ tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1¾ cups (350g) granulated sugar

• 2 large eggs

• ½ cup (120ml) neutral oil (like canola or vegetable)

• 1 cup (240ml) buttermilk, room temperature

• 1 tsp vanilla extract

• ¾ cup (180ml) hot coffee or hot water

• 1 cup (90g) Oreo crumbs (filling removed, crushed finely)

For the Fluffy Vanilla Cream Filling & Frosting

• 8 oz (225g) cream cheese, room temperature

• ¾ cup (90g) powdered sugar

• 2 tsp vanilla paste or vanilla extract

• 2 cups (480ml) cold heavy whipping cream

For the Dark Chocolate Ganache Drip

• 1 cup (170g) semi-sweet chocolate chips

• ½ cup (120ml) heavy cream

For Decoration (Optional but Recommended)

• Whole Oreos (for topping)

• Crushed Oreo “rubble” (for base)

• Powdered sugar (for light dusting)

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👩‍🍳 Instructions

🧁 Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.

2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and Oreo crumbs.

3. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until well blended. Pour into the dry ingredients and whisk until just combined.

4. Slowly stream in the hot coffee or water. The batter will be thin — that’s expected!

5. Divide the batter evenly between the prepared pans. Bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow cakes to cool completely, then level the tops with a serrated knife if needed.

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🍦 Make the Vanilla Cream Filling/Frosting

1. In a large bowl, beat cream cheese and powdered sugar together until smooth and lump-free.

2. Slowly add in cold heavy cream and vanilla, whipping on medium-high until thick, fluffy, and stiff peaks form.

3. Cover and chill until ready to use.

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🍫 Prepare the Ganache Drip

1. Heat the heavy cream in the microwave or on the stove until just simmering.

2. Pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.

3. Allow the ganache to cool until it reaches a “runny honey” consistency for ideal drip effect.

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🎂 Assembly & Decoration

1. Layer the Cake

• Place the first cake layer on a cake stand.

• Spread about ¾ cup of vanilla cream over the top.

• Repeat with the remaining layers.

• Smooth a light layer of cream over the sides, pressing Oreo crumbs into the frosting for a semi-naked finish.

• Chill the cake in the fridge for 15 minutes.

2. Apply the Ganache Drip

• Use a spoon to gently drip ganache around the edges of the chilled cake.

• Pour a small amount in the center and gently spread to fill the top.

3. Decorate

• Pipe 8–10 rosettes of cream on top.

• Stand whole Oreos vertically into the rosettes.

• Lightly dust with powdered sugar.

• Scatter crushed Oreos around the base for added texture.

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🍽️ Storage Tips

• Store the cake in the refrigerator for up to 4 days.

• For best flavor, let slices come to room temperature for 15–20 minutes before serving.