A simple six inch cookies and cream chocolate cake topped with mini oreo cookies. It’s perfect for a small birthday party.
I wasn’t planning on posting this cake but it was so good I just had to share. I’ll keep it short though. I made this cookies and cream chocolate cake for V’s birthday celebration. He loves all things Oreo and probably would have been happy with just some Oreo brownies but I really wanted to make cake.
The cake is a rich, deep chocolate. For the cookies and cream part, I decided to use cream cheese as my frosting base. Think “oreo cheesecake” and you can imagine that this base works just as well as buttercream. Personally, I prefer cream cheese frostings.
Since this was just for my family and not a huge birthday party, I only made a six inch cake. You can always double the recipe if you want to make a nine inch cake.
Finally, I don’t like setting up the big camera and shot props when I have a real occasion. I find it very disruptive and end up not posting those desserts. I just realized instagram shots work out great and all I need is my camera phone. So, hopefully you will get to see more. (I love the Lo-Fi filter.) Enjoy!
Looking for six inch cake pans? I have Fat Daddio’s Anodized Aluminum Round Cake Pans and they work great. For other great six inch cake recipes, you may also want to look at my chocolate cake recipe and this carrot cake recipe.
For the cake:
- 4 ounces all purpose flour
- 1 1/2 ounces cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup butter
- 2/3 cup sugar
- 1 egg
- 1/3 cup sour cream
- 3 1/2 ounces strong coffee, cooled
For the frosting:
- 8-10 chocolate cream filled sandwich cookies
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- pinch of salt
- 1 teaspoon vanilla
- 1 to 2 cups confectioners sugar
- milk to adjust consistency if needed
- 8-10 bite size chocolate sandwich cookies
For the cake:
- Preset the oven to 350°F. Butter, line with parchment, and flour two 6 inch cake pans. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large bowl and set aside. In an electric mixer, paddle the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. On low speed, alternately add the dry mixture and the sour cream in five total additions starting and ending with the dry mixture. Slowly add the coffee and mix just until the batter becomes smooth. Divide the batter evenly between the two cake pans. Bake for 15-20 minutes or until a toothpick placed in the center comes out clean. Unmold and cool on racks.
For the frosting:
- Crush the chocolate cookies in a food processor until it is a medium to fine crumb. Set aside. In the mixer, paddle the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar starting with 1 cup first and adding more if needed. Add a teaspoon of milk if you need looser frosting or add sugar if you need it stiff. Stir in about half of the cookie crumbs. There's no exact amount of cookie to add. Add what you like and reserve the rest for decorating.
Assembly and decorating:
- Cover one cake layer with about 1/2 inch thickness of frosting. Place the second layer on top and cover the cake with remaining frosting. Cut the mini cookies in half carefully with a knife and arrange the halves around the cake. Garnish the bottom sides of the cake with any remaining cookie crumbs.
The amount of frosting is small and is just enough to cover this cake. If you prefer more generous amounts of frosting, double the recipe. The cake layers should rise to about 1 inch. Remember this is a "mini" cake.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 665 Total Fat: 32g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 90mg Sodium: 418mg Carbohydrates: 86g Net Carbohydrates: 0g Fiber: 3g Sugar: 59g Sugar Alcohols: 0g Protein: 9g