Oreo Chocolate Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
• Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
• Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
• Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
• Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
• While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
• Cool cakes completely.
• To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
• NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Steps:

• For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
• Remove each cake to a plate and allow to cool completely.
• Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
• Spread the mixture on top of one cooled cake layer.
• Top with remaining cake layer.
• Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
• For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
• Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
• Allow the glaze to sit for a few minutes to thicken slightly.
• When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
• Immediately refrigerate the cake until the glaze is firm.
• Store cake in refrigerator.

Steps:

• PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
• PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Steps:

• HEAT oven to: 350°F / 176°C / Gas Mark 4
• PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
• Enjoy! (:
• THIS IS NOT AN EXTRA STEP! ABOVE THERE ARE 'ƒÂ‚'. PLEASE IGNORE THEM. THANK YOU! :)

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.