Description
This Oreo Ice Cream Cake combines rich chocolate cake layers with a creamy, Oreo-studded ice cream filling, topped with smooth whipped cream and decadent chocolate ganache. Perfect for any celebration, this dessert blends the beloved flavors of chocolate and cookies with a cool, creamy texture that’s sure to impress.
Ingredients
Scale
Chocolate Cake Layers
- 1/4 cup cocoa powder
- 1 teaspoon instant coffee granules
- 1/2 cup hot water
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
Ice Cream Layer
- 1 1/2 cups double cream (heavy cream)
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1 1/2 cups crushed Oreos (approximately 15 cookies)
Whipped Cream and Ganache
- 1 cup double cream (heavy cream), chilled
- 1/4 cup icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 100g dark chocolate, chopped
- 1/2 cup double cream (heavy cream) for ganache
Instructions
- Prepare Chocolate Cake Layers: In a bowl, combine cocoa powder and instant coffee granules with hot water, stirring until dissolved. Add vegetable oil, buttermilk, and eggs to the mixture and blend well. In a separate bowl, whisk together flour, granulated sugar, brown sugar, and baking soda. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Finally, stir in white vinegar. Divide the batter evenly between two greased cake pans, then bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Make Ice Cream Layer: Whip the double cream with vanilla extract until soft peaks form. Carefully fold in the sweetened condensed milk to maintain a light texture, then fold in the crushed Oreos evenly. Pour this mixture into a cake pan or springform pan and freeze overnight to firm up.
- Prepare Whipped Cream and Ganache: For the whipped cream topping, whip chilled double cream with icing sugar and vanilla extract until stiff peaks form. For the ganache, gently heat the chopped dark chocolate with the double cream in a small saucepan over low heat, stirring continuously until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Top with the frozen Oreo ice cream layer, then place the second cake layer on top. Spread the whipped cream evenly over the entire cake. Drizzle the cooled ganache decoratively over the top and sides. Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to meld and the ganache to set.
Notes
- Ensure the ice cream layer is fully frozen before assembly to prevent melting.
- Use cooled cake layers to avoid melting the ice cream when assembling.
- For best results, prepare the cake a day ahead to allow flavors to meld.
- If desired, decorate with additional Oreo cookies or chocolate shavings.
- Let the cake sit at room temperature for 10-15 minutes before slicing for easier serving.
