Here’s a rich and fudgy chocolate cake with layers of chocolate ganache, Oreo cookie cheesecake and Oreo cookie mousse. It is worth every calorie.
FOR THE CHOCOLATE CAKE LAYER:
- ½ cups Butter, Softened
- ¾ cups Granulated White Sugar
- 6 ounces, weight Semi-sweet Chocolate, Melted And Cooled To Room Temperature
- 2 Large Eggs
- ½ cups All-purpose Flour
- ¼ teaspoons Baking Soda
FOR THE CHOCOLATE GANACHE FROSTING:
- 1 cup Heavy Cream
- 8 ounces, weight Semi-Sweet Chocolate Chips
- 1 cup Granulated White Sugar
FOR THE OREO CHEESECAKE LAYER:
- 16 ounces, weight Cream Cheese, Room Temperature
- ⅔ cups Granulated White Sugar
- 2 Large Eggs, Room Temperature
- 2 teaspoons Pure Vanilla Extract
- ⅔ cups Sour Cream, Room Temperature
- 2 Tablespoons All-purpose Flour
- ¼ teaspoons Salt
- 15 Oreo Cookies
FOR THE OREO COOKIE MOUSSE LAYER:
- 1 teaspoon Powdered Gelatin
- 6 Tablespoons Milk, Divided
- 1 cup Heavy Cream
- ½ cups Powdered Sugar, Sifted
- 1 teaspoon Pure Vanilla Extract
- 15 Oreo Cookies, Crushed
For the chocolate cake (bottom layer):
Preheat oven to 350ºF. Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.
Cream the butter and sugar on low. Then incorporate the room temperature, melted chocolate and mix until uniform. Add eggs one at a time and beat well to incorporate completely with the batter.
Add flour and baking soda and mix until all the ingredients are moistened. Do not over-mix.
Bake for 25–30 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool and release it from the cake pan.
For the chocolate ganache frosting:
Microwave the heavy cream for approximately 3 minutes or until the heavy cream reaches a boil. Pour it over the chocolate chips and allow them to sit for 2 minutes. Then stir the ganache until all of the chocolate chips are completely melted and the ganache is smooth. Add sugar and mix until the sugar is dissolved.
Allow chocolate ganache to cool in the fridge. When ready to use, beat the frosting for 2–3 minutes until becomes spreadable.
Spread a layer of frosting approximately ¼ inch thick over the cooled chocolate cake layer. Reserve the remaining frosting for the top.
For the Oreo cheesecake layer:
Preheat oven to 325ºF. Prepare a 9-inch round cake pan by lining the bottom with a parchment circle and greasing the top of the parchment paper and sides of the pan.
Beat together cream cheese and sugar until completely mixed and there are no lumps. Scrape down the sides of the bowl. Add eggs to the mixture, one at a time, and beat until mixed through. Scrape down the sides of the bowl after incorporating each egg.
Add vanilla extract and sour cream and continue to beat until mixed through. Add flour and salt and mix until just combined.
Pour ⅓rd of the cream cheese mixture into the prepared pan. Place Oreo cookies in a layer over the cream cheese mixture and pour the remaining cream cheese mixture over top. Spread the cream cheese so that it is an even layer.
Bake for 60 minutes. Turn off the oven and open the door until cheesecake has cooled completely. Remove cheesecake from oven and once it is completely cooled, release it from the cake pan. Store the cheesecake in the fridge or freezer until ready to assemble the other cake layers.
For the Oreo mousse layer:
Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.
Bloom the gelatin by sprinkling it over 2 tablespoons cold milk. Let stand for 5 minutes.
In a chilled bowl, whip cold heavy cream until it starts to thicken. Add powdered sugar and whip it until it reaches medium firm peaks.
After the gelatin has bloomed, melt it gently in the microwave or in a small pot on the stove so that it becomes pourable. Do not boil.
Add gelatin mixture to remaining 4 tablespoons (1/4 cup) milk. Add vanilla extract. Gently fold gelatin mixture into the whipped cream mixture. Then gently fold in the crushed Oreo cookies.
Pour mousse into the prepared pan. Only put enough in the prepared pan to make an even layer that is approximately ½ inch thick. Put the pan with mousse into the freezer and let it set, approximately 1 hour.
To assemble the cake:
Place cheesecake layer on top of the chocolate cake and the frosting layer. Release the frozen Oreo mousse layer from the pan and place it on top of the cheesecake layer.
Spread another thin layer of frosting on the top of the cake. You can decorate the cake as you wish with the remaining frosting.
Keep cake refrigerated until ready to serve.
3 1/2 oz (100 g) organic, unsweetened dark chocolate (find out how to make the best choice here)
2 cups almond meal
1 tsp baking powder
1/2 cup crushed pistachios
3 tbsp coconut oil
1/2 cup coconut sugar
2 eggs (or 1 tbsp ground chia + 1/4 warm water)
2 tsp vanilla extract
3 tbsp rosewater
rose petals & crushed pistachios to decorate
- Preheat the oven to 350°F (180°C).
- Line an 8-inch square pan with parchment paper.
- Melt the chocolate over low heat or use a double boiler.
- Combine all dry ingredients in a large mixing bowl.
- Combine all wet ingredients in your food processor or blender.
- Add the melted chocolate and combine until smooth- should be creamy, not too dry.
- Mix wet ingredients into the dry, and mix well.
- Pour batter into the pan, smooth it out with a spatula & bake it for about 25-30 minutes.
- Insert a toothpick in to make sure cooked through. They should be firm when you press down.
- Cool completely in the pan on a wire rack.
- Sprinkle with some extra crushed pistachios and rose petals, for an extra touch.
Ohhh, I’ve got it bad. Get ready for a flavor adventure! These amazing cupcakes starring dark chocolate and…wait for it…bacon! Strong brewed coffee and buttermilk are the other secret ingredients here that produce a moist, rich cupcake. Top with your favorite chocolate frosting, a sprinkling of crumbled bacon, and a dusting of cocoa powder.
12 slices bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!
1/2 cup coconut oil
1/2 cup cocoa powder
3 tablespoons honey
1/2 teaspoon vanilla extract
1. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
2. Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.
Maple syrup can be used in place of honey.
Number of servings depends on thickness of mold(s) used, as does set up time.
Not recommended for baking. Must be kept refrigerated.