Ingredients
Chocolate Cake
• 2 cups all-purpose flour (250 g)
• 1¾ cups granulated sugar (350 g)
• ¾ cup cocoa powder (75 g)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup milk (250 ml)
• ½ cup vegetable oil (120 ml)
• 1 tsp vanilla extract
• 1 cup hot coffee or hot water (250 ml)
Cookies & Cream Filling
• 2 cups whipping cream (480 ml), whipped
• 250 g cream cheese
• ½ cup icing sugar (60 g)
• 1 tsp vanilla extract
• 15–20 Oreo cookies, roughly crushed
Chocolate Ganache
• 200 g dark or milk chocolate
• 200 ml heavy cream
• 1 tbsp butter (optional, for shine)
Instructions
Prepare a 9-inch square baking pan by greasing and lining it with parchment paper.
Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add the eggs, milk, vegetable oil, and vanilla. Mix until smooth, then stir in the hot coffee or hot water.
Pour the batter into the prepared pan and bake at 175°C (350°F) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely, then slice it horizontally into two even layers.
Beat the cream cheese and icing sugar until smooth. Fold in the whipped cream, vanilla, and crushed Oreo cookies.
Spread the cookies & cream filling evenly over the bottom cake layer, then place the second cake layer on top.
Heat the heavy cream until just steaming, pour it over the chopped chocolate, let it sit for 2 minutes, then stir until smooth. Add the butter if using.
Pour the ganache over the cake and spread evenly.
Refrigerate for 2–3 hours until firm.
Cut into neat squares and serve chilled.
