This is the ultimate chocolate cake.
It starts with a chocolate cake that has Oreo cookies and chocolate chips baked inside. You already want to eat it, right?
But I’m not done.
Next is the peanut butter filling. Because there is no better combo than chocolate and peanut butter. Especially when Oreos are involved.
This next part should be illegal because it was way too good: cookie butter italian meringue frosting. What’s cookie butter, you ask? Well it’s like peanut butter, but instead of pulverizing peanuts into a smooth spread, they pulverize cookies into a smooth spread. I know right? Who was the evil genius who thought that up?
The italian meringue was soft and light like a whipped cream but sturdier. The cookie butter made it taste rich and sinful and it almost didn’t make it onto the cake because I wanted to eat it out of the bowl with a spoon. This frosting is the stuff that wars are waged over. It’s that good.
Put your fork down. I’m still not done.
The next part was really just cruel of me: I poured homemade salted caramel sauce on the top and let it drip down the sides.
Wipe the drool off your chin–we aren’t finished yet.
Every cake needs a topper, right? Well I felt this one deserved to be topped with pieces of homemade brownies, whole homemade chocolate chip cookies, more Oreos, Reese’s peanut butter cups, and pretzels. I also made a border out of all those things, because it’s the details that separate the faint of heart from the balls-to-the-wall people.
I could have stopped there, but I still had some caramel left over and didn’t want to waste it. Wasting caramel is a criminal offense in my house; especially if I went to the trouble of making it myself. So I drizzled it on top of my mountain of baked treats.
Now, you may eat it.
Just kidding–you’ll have to make your own, because we destroyed this one.
Chocolate Oreo Cake
Here is the way that I modified this recipe to be dairy free:
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 ½ cups cake flour (or 1 ¼ cups & 1 tablespoon all purpose flour + 3 tablespoons corn starch)
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs, at room temperature
¼ cup vegetable oil
1 cup full fat mayonnaise
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup hot coffee (you could use hot water, but that would be a disgrace to this ultimate cake, in my opinion)
1 cup semi-sweet chocolate chips
1 15.25 ounce package Oreos
- Preheat oven to 350 degrees
- Brew coffee
- Generously spray two 8″ or 9″ round cake pans (I used 9″ for this cake) with spray oil (AKA Pam). LINE THE BOTTOM OF PANS WITH PARCHMENT PAPER. In case you didn’t catch the hint from the all caps, this step is really important. I’ve made this recipe twice now, and the first time I did not line the bottom of the pans with parchments paper, and one of the cakes stuck to the bottom of the pan and cracked when I was getting it out. The parchment paper at the bottom of the pan made all the difference in the world in removing the cakes successfully.
- Place Oreos in the bottom of each pan. You may have to cut some in half to get them to fit.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda and salt. Mix until well combined.
- In the bowl of your stand mixer (or separate large mixing bowl, if using a hand mixer) add the eggs and sifted sugar and mix on a medium/low speed with the paddle attachment until well combined. (If you forgot to pull your eggs out of the fridge and don’t have time to bring them to room temperature, here’s a tip: place the eggs in a bowl of warm water for a few minutes. NOT HOT WATER. You don’t want the eggs to start cooking. Once the egg is no longer cool to the touch, then they are good to use)
- Add the oil, mayonnaise and vanilla extract to the egg/ sugar mixture and mix
- Add the flour mixture in a third at a time, mixing well after each addition and scraping down the sides of the bowl before adding more
- Once mixture is well combined without any lumps, add the vinegar and mix
- Carefully add the hot coffee in a slow stream with the mixer on the ‘stir’ speed. After all the coffee is added, scrape down the sides of the bowl and give it another 30 second mix on a medium/low speed.
- Add the chocolate chips and carefully mix by hand to incorporate
- Pour batter into the prepared pans
- Bake for 30-35 minutes, or until a toothpick comes out clean (But be aware that if the toothpick hits a chocolate chip, it will come out gooey. So look for batter gooey-ness, not chocolate chip gooey-ness. Yes, gooey-ness is totally a word)
- Allow to cool completely before removing from pans
Peanut Butter Frosting
Check out this post for my dairy free peanut butter frosting recipe.
Cookie Butter Italian Meringue Buttercream
I used Yolanda Gampp’s recipe and followed her instructions to a tee, as this was my first attempt at italian meringue buttercream. I substituted high ratio shortening for the butter to make it dairy free. I did have problems with the mixture curdling on me because I added the shortening too early. Google told me to take out a scoop of the buttercream and microwave it until it was starting to melt (10 seconds in my microwave). I then added the starting to melt buttercream back into the mixing bowl and whisked it on high and it came back together after a few minutes.
I was impatient while assembling the cake and did not put the cake back in the fridge between frosting it and putting all the goodies on top. I wish I would have popped it in the fridge for 20 minutes to let the icing firm up, so that it would have held up better to the weight of brownies and cookies. But it still tasted amazing.
I use Sally’s Baking Addiction‘s recipe for salted caramel, with a few alterations to make it dairy free: I used stick margarine instead of butter and 1/4 cup of almond milk instead of the heavy cream.
This brownie recipe from Show Me the Yummy go-to brownie recipe is my . It’s the best.
Chocolate Chip Cookies
I used Sally’s Baking Addiction‘s recipe for chocolate chip cookies. I substituted stick margarine for the butter to make it dairy free. The dough does need to be refrigerated before baking, so be sure to do these ahead of time.