Thursday, October 3, 2013

6 Layer Chocolate Oreo Cake Overload With 3 Kinds of Chocolate Truffles And Ganache Glaze Recipe


I created this cake for my b/f’s b day and it took 3 days. If you like wild projects, then I dare you to try my wild creation. It will definitely say “I love you” like nothing else can.

6 Layer Chocolate Oreo Cake Overload With 3 Kinds of Chocolate Truffles And Ganache Glaze


Chocolate Cake 1:

  • 1 Devil’s Food Cake Mix

  • 1 small package chocolate pudding mix

  • 1 c. sour cream

  • 1 cup vegetable oil

  • 4 eggs

  • 1/2 c. milk

  • 1 tsp. vanilla

  • 1 c. milk chocolate chips

  • 1 standard package Oreo Cookies (approx. 36 cookies)

Chocolate Cake 2:

  • 1 3/4  cups all-purpose flour

  • 2/3  cup Dutch-process dark unsweetened cocoa powder

  • 1 1/2  teaspoons baking soda

  • 1/2  teaspoon baking powder

  • 1/2  teaspoon salt

  • 3/4  cup (1-1/2 sticks) unsalted butter, at room temp, softened

  • 1 1/2  cups granulated sugar

  • 1-2   teaspoons vanilla extract

  • 3   large eggs, at room temperature

  • 1 1/4  cups buttermilk

Filling #1 Cheesecake (reserve about 1/4 for cake balls)

  • 12 oz. Cool Whip

  • 1.5 lb. cream cheese, softened

  • 1 c. sugar

  • 3/4 tsp. salt

  • 1.5 tbsp. lemon juice

  • 3 tsp. vanilla extract

  • 1 1/2 standard package Oreo Cookies

Filling #2 Cream (reserve about  1/4 for cake balls)

  • 8  ounces cream cheese, at room temp, softened

  • 1  cup (2 sticks) unsalted butter, softened

  •  1/2 or more cups strained confectioners sugar (i don’t like mine too sweet so i just adjust based on my preference)

  • bundle of freshly small chopped mint leaves (optional if you like a hint)

White Frosting:

  • 3  cups cold heavy cream

  • 1/2  cup granulated sugar

  • 1   teaspoon vanilla extract

For the Chocolate Ganache Topping:

  • 2 .5 cups dark chocolate chips

  • approx. 1 3/4 c. heavy whipping cream

For the Oreo Cake balls #1

  • 24 Oreo Cookies

  • 5 oz. cream cheese

  • 2 semi sweet chocolate chips

For Cake Balls # 2 & 3

  • 3 cups  chocolate chips , i prefer semi sweet or dark for this.(it could even be a mix, get creative just do not use white chocolate)

  • toothpicks

  • wax paper


Chocolate Cake #1.

  1. In a stand mixer, whisk together all of the ingredients, except the chocolate chips, oreos, and 2 tbsp. cake mix.

  2. Crumble the Oreos in a ziplock bag (no need to crush, just a “crunching” with your hands will do just fine.)

  3. Add the chocolate chips and 2 tbsp. cake mix to the bag. Shake to coat everything in the cake mix.

  4. Using a rubber spatula, fold in crumbled oreos and chocolate chips.

  5. Divide the batter into two well greased and floured 9 inch round cake pans.

  6. Bake at 350º for 36 minutes. Test with a toothpick and adjust baking time to longer (5 minutes at a time) if needed.

  7. Let cool completely before carefully  cutting into 4 layers.

  8. When cutting, shave off the hump off the top of each cake to ensure its going to be leveled.

  9. Cut cake into 4 layers, and reserve 1 of the 4 for cake balls.

  10. You can rest the cakes but make sure you cover the layers so they do not dry out while you are working on the rest of the cake.

Chocolate Cake #2

  1. Make sure your oven is Heated to 350 degrees F. Wash and reuse your other 9 inch cake pans.

  2. Coat the cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

  3. In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

  4. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

  5. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.

  6. Divide batter evenly between prepared pans. Bake at 350 degrees F for about 32 minutes or until toothpick inserted in centers comes out clean.

  7. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

  8.  When cutting, shave off the hump off the top of each cake to ensure its going to be leveled.

  9.  Cut cake into 4 layers, and reserve 1 of the 4 for cake balls.

  10. You can rest the cakes but make sure you cover the layers so they do not dry out.

Filling #1 Cheesecake:

  1. In a stand mixer, whisk together the cream cheese and sugar.

  2. Whisk in the lemon juice, salt, and vanilla.

  3. Whisk in the Cool whip.

  4. Whisk in the Oreos (I just crushed them by hand as I tossed them into the Kitchen Aid)– you may want to switch a paddle attachment here but my whisk worked ok.

  5. Cover and set aside until assembly. (reserve1/4 mixture for cake balls)

Filling #2 Cream:

  1. In a large bowl, with mixer on medium speed, beat softened cream cheese and softened  butter until smooth.

  2. Gradually add sifted confectioners sugar(to avoid lumps), tasting for how sweet you want it.  Beat for 2 minutes or until light and fluffy.

White Frosting:

  1. Freeze a large bowl for about 20 minutes

  2. With mixer on high, beat cold heavy cream, sugar and vanilla until soft peaks form.

For Oreo Cake Balls #1:

  1. Using the paddle attachment on your stand mixer, mix together Oreos (I just threw them in whole) and cream cheese. Beat on high for a few minutes until thoroughly combined– it’s ok if the oreos aren’t “finely” crushed.

  2. Refrigerate to set.

  3. Scoop out 1 tsp. at a time and roll into balls.

  4. Freeze for about 10 minutes.

  5. Melt chocolate on 15 second intervals in microwave and mixing in between till its done and smooth)

  6. Dip each ball in melted chocolate and set on wax paper to harden.

  7. Set aside for assembly

Cake Balls #2 #3

  1. Start Breaking up  and crumbling one of your reserved cake layers so its very fluffy in texture.

  2. You should not see any large pieces of cake, because the cake balls may turn out lumpy and bumpy. You may only end up using 1/2 not use all of this cake

  3. Take about 1/3 of this fluffy cake mix and combine it with 1/2of the reserved frosting #1 or #2. (choose  only one and the other will be combined with the other cake balls)

  4. Keep adding more frosting or cake mixture till the mix fills like its moist enough to roll into balls but not mushy

  5. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet and stick toothpicks into them.

  6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

  7. Temper your chocolate chips, and melt chocolate on 15 second intervals in microwave and mixing in between till its done and smooth.

  8. Place one ball at a time into the bowl of candy coating. Spoon extra coating over any non coated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your toothpick and maybe help of a spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating. Set on wax paper and let them dry. Take the toothpicks out once ready to assemble.

  9. Take your other cake layer and mix it with the other reserved frosting in the same manner as above in steps 1-8.

For the Chocolate Ganache(**Do this after the cake is in freezer:)

  1. Pour chocolate chips into a microwave safe bowl.

  2. Pour in whipping cream until almost level with the chocolate chips (it should not completely cover the chocolate chips).

  3. Microwave on high for 1 minute.

  4. Whisk until smooth (about 2-3 minutes). Make sure to let it cool a little so that its not too hot for when you pour it over the cream frosting.


  1. After baking the chocolate cake #1 & #2 , cutting each in 4 layers, then reserving one layer from each cake you should have 6  cake layers(3 from each cake).

  2. Place your first cake on your decorating dish(this has to be what you will be serving it on) & start alternating the layers with filling # 1 and # 2 putting some on the top layer, refrigerate for a few min to set.

  3. Run a warm knife around the side of the pan, and then release from pan.

  4. Spread 1/3 of whipped cream frosting all over cake, using the back of a spatula to give it a crumb coating. Put in the fridge for a few minutes to set.

  5. Spread the rest of the mixture evenly all over so that the cake looks like it has a solid layer of butter cream. Then Freeze for 20 min to cool fro ganache application.

  6. Pour chocolate ganache over top of cake, carefully letting spill over sides as pitured above or you can get more artistic.

  7. Carefully pile truffles in the center. You can reserve some ganache & it over each layer of truffles so that it acts as a glue, holding the pile together. The cake WILL BE TALL

  8. Keep refrigerated until ready to serve.

Once ready to serve, run a large knife unter hot water  & dry it off to warm it up so that it will easily glides through the cake layers while leaving them looking pretty.


Enjoy!  P.s. I gained 5 lbs after eating this all week long. lol


  1. You are a chocolate cake goddess...I'll have to save this and give it a go at some point when I have 3 days to spare...looks like it was totally worth those 5lbs though!!

  2. Thank you very much! I have always looked for the perfect chocolate layer cake but simply was not impressed with any recipe i found... That's what brought me to create this. I gotta admit there is a lot of stuff to do but I put a lot of love into making it :)

  3. Your recipies look and taste so good! What about your amazingly rich quadriple chocolate cake with fresh rasberiies on top?

  4. I need t write the recipe for that one....I should post it tho! good idea :)