Cookies and Creme Chocolate Cake

There are so few things in this world that bring as much joy as a classic chocolate sandwich cookie (insert brand name here – you know the one I’m talking about. It rhymes with Schmoreo). But you can’t just plop a bag of cookies on the table and call it a day with company.

Ok, you can, and I have – I’m not above it – but we’re in the business of baking around these parts. So I took those classic sandwich cookies and created an insanely delicious cake. Also check out these Oreo Stuffed Brownies because I legit cannot resist an Oreo.

Cookies and Creme Mousse

The showstopper of this cake is the filling. It’s a combo of a mousse and a cream cheese icing. It’s incredibly light and fluffy and filled with cookie bits. The mousse has a few basic parts. Cream cheese and powdered sugar is beaten together until light and airy.

Separately you have whipped cream. And, of course, a pile of cookies. But there is one other part to this – a little gelatin. I know that sounds intimidating.

But gelatin wants to be your friend and help you out, it wants nothing but the best for you. It’s how we avoid butter and creating that dense icing-like layer and get a silky and tangy mousse.

Making the Mousse

Don’t get scared about using the gelatin, I’m going to talk you through it. There’s small packages of powdered gelatin available in the baking aisle of all grocery stores, it’s readily accessible. Your grandma probably used it to make jello way back when.

We’re going to use a teeny amount for our mousse. We’re not going for the jiggle jiggle, or the wiggle wiggle, we just want the whipped cream base to keep it together long enough to eat the cake. Yes, you could leave the gelatin out completely, but you might notice the layers are not as stable for laying.

You need three bowls for this. First, place the gelatin in a small bowl. Heat the first amount of heavy cream until until boiling, and pour over the gelatin. Stir constantly until the gelatin is fully dissolved. This might take 5 or so minutes.

After 5 minutes, if the gelatin isn’t dissolved, reheat the mixture for a few seconds in the microwave, and keep stirring until fully dissolved. Once there, set aside until cooled to room temperature (do not refrigerate). I like to use this time to crush the sandwich cookies and start on the second bowl-the whipped cream.

In your second bowl, pour the second amount of chilled heavy cream, and whip until you have stiff peaks. That means when you take the beaters out, the whipped cream stands up basically straight if you turn them over.

In the third bowl, beat together the cream cheese and powdered sugar. You’ll add the vanilla and salt and whip until you have a fluffy mixture. One suggestion – use the cheaper cream cheese brands. I usually get the store brand option. The “extra creamy” or “creamiest on the world” versions are great for bagels. But the creamier they are, the wetter they are.

And we don’t need any more wet in our lives. So, now that you’ve beaten your cheapy cream cheese into submission, your gelatin mixture should be room temperature and ready to go. Pour the mixture in with the cream cheese and mix until fully incorporated.

I know, I sound crazy. You’re saying, ‘lady, why are you pouring 1/2 cup of liquid into this, you’re creating the problem.’ But because it’s a gelatiny liquid, it’s a magic liquid. Trust in the process!

Putting the Mousse Together

Now, it’s time to mousse. You’ll take the whipped cream and add it into the cream cheese mixture. But. Go. Carefully. You want to preserve all the fluffiness of the whipped cream. We’re going to fold it in (any, Schitt’s Creek fans? You know what I’m talking about.)

Take about 1/4 of the whipped cream, and gently stir it into the cream cheese, this will lighten up the mixture. Then, about 1/4 at a time, add the whipped cream and with a rubber spatula, gently making a J-shaped motion to fold.

Place the spatula straight into the center, scoop down to the bowl’s edge pulling the stuff on the bottom to the top. Then rotate the bowl a quarter turn and repeat until the whipped cream is mostly incorporated. In, down, fold up, repeat. Once you get close to fully mixed, add the cookie bits and mix until everything is fully incorporated.

Refrigerate and let the gelatin do its magic for a few hours. It’s going to firm up and create a floofy delicious whipped filling that can hold up a cake layer. Ta-da!

Chocolate Cake

The cake layers are my basic chocolate cake recipe. And by basic, I mean it’s my absolute go-to anytime I make chocolate cake. It’s velvety, deeply chocolatey and filled with moist-makers like sour cream and brown sugar. No fancy equipment is needed, but there’s a few things I recommend.

Sift your dry ingredients – you don’t want a big patch of clumpy white flour. Also, the coffee is so important when working with chocolate. I promise, this isn’t a mocha cake, but the coffee intensifies the cocoa flavor. That’s how you get that deep, rich chocolate cake. The secret is out!

Helpful Tools

• A Sifter is really needed, both for the powdered sugar in the icings, but also the dry ingredients in the cake. Clumpy ingredients are never good. This type of sifter is super easy and quick to use.
• A Bench Scraper like this – without a plastic handle – is a dream for cake decorating. You can place it right against the cake plate and get a straight line.
• Cake Strips are very helpful for creating straight, flat layers. You soak these in water and wrap the outside of the pan. This helps to dispense the heat evenly and you avoid that middle bump.
• Piping Bags are fantastic for creating easy piped borders.