Dark Chocolate Oreo Cake
This recipe stemmed from a request for Oreo cake. I couldn't find a recipe I liked elsewhere so modified the Wilton pound cake recipe and it's become one of my most requested flavors.
DARK CHOCOLATE OREO CAKE
1 Duncan Hines Dark Chocolate Fudge Cake Mix
1 pkg. Chocolate pudding (4 serving size)
4 eggs, slightly beaten
1/3 Cup oil
1 Cup water
9 Oreo cookies, cut in small pieces (I use a knife - not a food processor because I want chunks, not crumbs)
1 Cup semi-sweet mini chocolate chips
Mix together first 5 ingredients with an electric mixer for 30 seconds on low to incorporate and then on medium for 2 minutes to add the right amount of volume. Fold in oreos and chocolate chips. Bake according to your pan's directions. Makes about 6 cups of batter.
This is a very dense cake. I usually pair it with White Chocolate Mousse filling which is lght and fluffy so is a nice compliment. It works great as the bottom tier of a wedding cake since it is structurally dense.
Replies to This Discussion
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Permalink Reply by Shani Braxton on
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Oh my goodness. This sounds delish.
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Permalink Reply by Kim Hamilton on
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Delicious! Just made it for the first time...almost like a brownie, very fudgy and dense. Mmmm Mmmm Mmmm.
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Permalink Reply by Rosann Testa on
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I have been wanting to ask you for this recipe and I am so glad I found it here! Can't wait to try it. I will let you know when I do and I will be sure to give my "cakes we bake" friend the credit! ;~) Thanks for sharing... Have a great day!
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Permalink Reply by Eileen S on
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No, Deana, the white chocolate mousse recipe is not - here it is:
12 oz. white chocolate (I use either block or chips - the block makes it a bit smoother than the chips)
1 1/2 Cups heavy cream
3 oz. cream cheese
If usng block chocolate, chop the chocolate up. Put the white chocolate into a small saucepan with 1/4 cup of the cream and melt it over medium-low heat until completely melted and smooth. Set aside to cool.
Beat cream cheese with an electric mixer until fluffy. Add cooled chocolate and blend with mixer.
Put remaining 1 1/4 cup heavy cream in electric mixer (this is where I use the KitchenAid) and whip to stiff peaks. Fold cream into chocolate until completely incorporated. Refrigerate at least 4 hours or overnight to firm up.
Deana Smith said:Is the white chocolate mousse recipe on here as well? :)
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Permalink Reply by Samantha Pelletier on
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Sounds so yummy!! cant wait to tryy
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Permalink Reply by Karen Marie on
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Eileen thank you for posting this...will defintely make this!
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Permalink Reply by Dinny on
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With the white chocolate mousee filling does this cake need to be refrigerated?
Thank you
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Yes, Dinny, the cake needs to be refrigerated since the mousse is cream based. It's worth it, though! :)
Dinny said:With the white chocolate mousee filling does this cake need to be refrigerated?
Thank you
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this cake sounds sooo good. What do you do for icing for this cake?
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I've frosted it in both vanilla and chocolate buttercream. The killer is chocolate buttercream with a layer of ganache on the top. Theres a photo in my album of that.
http://www.cakeswebake.com/photo/new-zealand-cake?context=user
Coreen Fisher said:this cake sounds sooo good. What do you do for icing for this cake?
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Permalink Reply by Melissa on
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Would I be able to serve this mousse in a little dish and then with some dk chocolate shavings or something? I have tried so many white chocolate mousse recipes and can not find one that even compares to what I am looking for. On my honeymoon, my husband had a white chocolate mousse and loved it (doesn't usually care for dessert) & I have been trying to find something close to it.
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