Oreo Cake - 108 Oreo's It's Crazy!

START THIS 24 HOURS IN ADVANCE 

To make this manageable, set up all your ingredients for each step in small bowls (this is called mise en place)

As you bake you have everything right at arms reach, all measured out and ready to go. You should have 4 total mise en place setup's in all.

I recommend reading through this recipe BEFORE you start, just to make sure you understand all the steps and have all your ingredients. It seems long and time consuming, but the hardest part is going over it all before you start. All your hard work will pay off big time in the end.

OREO CAKE
2 layers of Oreos and chocolate pudding cake.
2 layers of no-bake Oreo cheesecake.
1 very hefty layer of chocolate ganache with an Oreo topping.
And well over a dozen Oreo truffles on top.
photo source: somethingswanky


Ingredients:

For the Chocolate Cake:

• 1 Devil's Food Cake Mix 
• 1 small package chocolate pudding mix 
• 1 c. sour cream 
• 4 eggs 
• 1/2 c. milk 
• 1 tsp. vanilla 
• 1 c. milk chocolate chips 
• 1 standard package Oreo Cookies (approx. 36 cookies) 

For the No-Bake Oreo Cheesecake:

• 8 oz. Cool Whip 
• 1 lb. cream cheese, softened 
• 2/3 c. sugar 
• 1/2 tsp. salt 
• 1 tbsp. lemon juice 
• 2 tsp. vanilla extract 
• 1 standard package Oreo Cookies 

For the Chocolate Ganache Topping:

• 2 c. semi-sweet chocolate chips 
• approx. 1 1/2 c. heavy whipping cream 
• 12 Oreo Cookies (garnish) 

For the Oreo Cream Cheese Truffles:
(if you are not going to the wow factor, you can skip this step to make it easier on yourself)

• 24 Oreo Cookies 
• 4-6 oz. cream cheese 
• chocolate melting candy (enough to coat at least 12 - 1 tsp. sized truffles) 

Directions:
I normally don’t format the directions with numbers, but considering how lengthy this is I choose to do so in hopes it will help you keep track of where you are on each step.

For the Chocolate Cake: 
1. In a stand mixer, whisk together all of the ingredients, except the chocolate chips, Oreos, and 2 tbsp. cake mix.
2. Crumble the Oreos in a zip-lock bag (no need to crush, just a "crunching" with your hands will do just fine.)
3. Add the chocolate chips and 2 tbsp. cake mix to the bag. Shake to coat everything in the cake mix.
4. Using a rubber spatula, fold in crumbled Oreos and chocolate chips.
5. Divide the batter into two well greased and floured round cake pans-- the size of these will depend upon the size of your spring form pan. The cakes will need to fit snugly into a spring form pan (I used 9").
6. Bake at 350º for 35-40 minutes. Test with a toothpick and adjust baking time to longer (5 minutes at a time) if needed.
7. Let cool completely* . Toss them in the refrigerator to speed the process once they are no longer hot to the touch. (*see not in assembly below)

For the No-Bake Oreo Cheesecake:
1. In a stand mixer, whisk together the cream cheese and sugar.
2. Whisk in lemon juice, salt, and vanilla.
3. Whisk in Cool whip.
4. Whisk in Oreos (I just crushed them by hand as I tossed them into the Kitchen Aid)-- you may want to switch a paddle attachment here, but my whisk worked just fine.
5. Cover and set aside until assembly.

For the Oreo Truffles:
1, Using the paddle attachment on your stand mixer, mix together Oreos (I just threw them in whole) and cream cheese. Beat on high for a few minutes until thoroughly combined-- it's ok if the Oreos aren't "finely" crushed.
2. Refrigerate overnight.**
3. Scoop out 1 tsp. at a time and roll into balls.  Freeze for about 10 minutes.
4. Dip each ball in melting chocolate and set on wax paper to harden. Set aside for assembly.

For the Chocolate Ganache:
1. Pour chocolate chips into a microwave safe bowl.
2.Pour in whipping cream until almost level with the chocolate chips (it should not completely cover the chocolate chips).
3.Microwave on high for 1 minute. Whisk until smooth (about 2-3 minutes).
4.Set aside with 12 crushed Oreos until assembly.

SEE CHEF’S NOTE BELOW

Assembly:
1. Layer the chocolate cake in the bottom of the springform pan, top with no bake cheesecake mixture, add another layer of cake, more cheesecake mixture, and top with the final cake layer. Cover tightly with plastic wrap and foil. 
2. Refrigerate or Freeze overnight.**see chef's note
3. Run a warm knife around the side of the pan, and then release from pan.
4. Pour 2/3 of the chocolate ganache over top of cake, letting spill over sides.
5. Sprinkle reserved crushed oreos around the edges of the cake while ganache is wet.
6. Carefully pile truffles in the center. Spoon ganache over each layer of truffles so that it acts as a glue, holding the pile together.
7. Keep refrigerated until ready to serve.
Note about cake layers:
*You could easily do four layers (just cutting each cake in half) with this if you bake each cake exactly the same size. Just be sure to layer the cut side down in the assembly process so you are not trying to spread the cheesecake over the cut side of the cake.

**CHEF’S NOTE**:
**It's easiest to prepare these things the night before you want to assemble themso they can either refrigerate or freeze over night: chocolate cake, no-bake cheesecake, truffle fillings. Don't make the ganache until just before assembly.