Well hello bakers! It is that time of the week again where I share another recipe that has blown me away. Just in time too because Monday is National Oreo Day! Recently I was asked to make a cake for a cousin of mine to be auctioned off at school, there was only one request-must be chocolate. Oddly enough, I am not the biggest fan of any chocolate except white chocolate. So of course I had to find a way to sneak that in. Low and behold, I decided on a cookies and cream variation for this auction cake. And I must share that my cake turned out to be very popular with the crowd.
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Cookies and Cream Layer Cake
Rich chocolate layers filled with a cookie crumble speckled white chocolate mousse and coated with cream cheese frosting and a heavy drizzle of chocolate ganache.
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk,vinegar, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
White Chocolate Mousse Filling
In a larger bowl, whip the whipping cream and milk until soft peaks form. Add the dry pudding mixture and whip until stiff peaks form. Gently fold in cookie crumble. Be sure not to fold it into too much where it becomes dark.
Cream Cheese Frosting
In a large mixing bowl, beat cream cheese, butter and vanilla with an electric mixer until blended. Add powder sugar and beat until smooth.
Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan over medium-low heat until it's barely simmering. Pour cream over chocolate chips. let sit for 5 minutes, then stir until smooth.
Place your first layer on a cake pan. Pipe a thick ring around the edge of the layer. Spoon a thick dose of white chocolate mousse filling and spread towards the ring of frosting. Repeat with the second layer.
Place your third layer on top and coat the whole cake with a thin layer of frosting to create a crumb coat. Let chill for at least 20 minutes.
Now that your cake is coated and chilled, you can start to decorate. Give your cake a nice and even layer of frosting. Coat the very top with ganache. *To create a nice drizzle on the side of the cake, it helps to add a ring around the top edge of the cake with ganache, and then use a spatula to push the ganache over the edge.
For extra love, you can add some beautiful swirls of frosting with a cookie on top. And give the bottom edge a layer of cookie chunks. Enjoy!