Cookies And Cream Cake

This decadent Cookies and Cream Cake is a chocolate lover’s dream with a nostalgic twist. Layers of rich, moist chocolate cake are sandwiched with a luscious cookies-and-cream frosting that’s studded with crushed chocolate sandwich cookies. Topped with more cookies and a drizzle of chocolate ganache, this cake is perfect for birthdays, celebrations, or whenever you’re craving a showstopping dessert. The combination of creamy frosting and the crunch of cookies in every bite makes it irresistibly delicious!

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water or hot coffee

For the Cookies and Cream Frosting:

• 1 ½ cups unsalted butter (softened)
• 5 cups powdered sugar (sifted)
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• 2 cups crushed chocolate sandwich cookies (about 16 cookies)

For the Ganache (Optional):

• ½ cup heavy cream
• 1 cup semisweet or dark chocolate chips

For Garnish:

• Extra chocolate sandwich cookies (whole or crushed)

Instructions:

Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until just combined.
4. Gradually add the boiling water or coffee, mixing on low speed until the batter is smooth and thin.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cookies and Cream Frosting:

1. Beat the softened butter in a large bowl until creamy and fluffy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the heavy cream and vanilla extract, beating until smooth and spreadable.
4. Fold in the crushed cookies until evenly distributed.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
2. Add the second cake layer and frost the entire cake with the remaining frosting.
3. Smooth the sides and top of the cake, or leave rustic swirls for texture.

Make the Ganache (Optional):

1. Heat the heavy cream in a small saucepan over medium heat until steaming (do not boil).
2. Pour the hot cream over the chocolate chips in a bowl and let sit for 1 minute. Stir until smooth.
3. Allow the ganache to cool slightly before drizzling it over the cake.

Garnish:

1. Decorate the cake with whole or crushed chocolate sandwich cookies on top.
2. Chill the cake for at least 30 minutes before serving to set the frosting.

Enjoy your rich, cookies-and-cream-inspired treat!