Go Back Email Link
Cookies & Creme Chocolate Cake

Cookies & Creme Chocolate Cake

With super chocolately layers, filled with fluffy cookies and creme mousse, this cookies and creme cake is a dream for chocolate lovers.
from 0 votes
PRINT RECIPE PIN RECIPE
Author: Theresa | Quiet Baking Day
Yield: 12 slices
Prep Time30 minutes
Cook Time25 minutes
Chilling Time3 hours
Total Time4 hours 15 minutes

Equipment

  • 3 8" cake tins

Ingredients

M - US

Cookies and Creme Cheese Mousse

  • 1 teaspoon powdered gelatin
  • ½ cup heavy cream
  • 1 ½ cups heavy cream very cold
  • 227 g cream cheese 1 package
  • 227 g confectioners' sugar sifted
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 ½ cups crushed cookies filling removed (about 18 sandwich cookies)

Chocolate Cake

  • 220 g all-purpose flour
  • 65 g natural cocoa powder
  • 250 g granulated sugar
  • 55 g packed brown sugar
  • 2 teaspoons baking soda
  • 1 ¼ teaspoon baking powder
  • 1 teaspoons salt
  • 1 teaspoons espresso powder optional
  • ½ cup canola oil
  • 2 large eggs whole, room temperature
  • 1 egg yolk room temperature
  • 150 g sour cream room temperature
  • ½ cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • ½ cup hot coffee or hot water

Vanilla Buttercream

  • 226 g unsalted butter room temperature
  • 400 g confectioners' sugar sifted
  • 1 to 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Cookies and Creme Cheese Mousse:
    Place powdered gelatin in a small bowl. Heat 1/2 cup of heavy cream until just boiling and pour over gelatin. Stir continuously until the gelatin is fully melted and absorbed, about 5 minutes. If after 5 minutes, the gelatin still isn't fully melted, you can reheat the mixture briefly in the microwave for a few seconds and continue stirring. Set aside on counter until room temperature.
    1 teaspoon powdered gelatin, 1/2 cup heavy cream
  • In a large second bowl, place the other 1 1/2 cups of cold heavy cream and whip until stiff peaks form.
    1 1/2 cups heavy cream
  • In the bowl of a stand mixer, beat cream cheese until airy, add confectioners' sugar and beat until fluffy. Add vanilla and salt. Scraping down sides as needed.
    227 g cream cheese, 227 g confectioners' sugar, 2 teaspoon vanilla extract, 1 teaspoon salt
  • Once gelatin mixture is cooled completely, add to cream cheese and mix until fully incorporated. 
  • Gently fold the whipped cream into the cream cheese mixture, a little at a time, keeping as much of the air of the whipped cream in tact. 
  • Once the whipped cream is nearly incorporated, add the crushed cookie pieces and finish mixing. 
    1 1/2 cups crushed cookies
  • Cover and let chill in the refrigerator for at least 3 hours or overnight. 
  • Chocolate Cake:
    Preheat oven to 350ºF. Grease and line 3 - 8" cake pans.
  • In a large bowl, sift together dry ingredients.
    220 g all-purpose flour, 65 g natural cocoa powder, 250 g granulated sugar, 55 g packed brown sugar, 2 teaspoons baking soda, 1 1/4 teaspoon baking powder, 1 teaspoons salt, 1 teaspoons espresso powder
  • In a second bowl, whisk together oil, eggs, sour cream, buttermilk and vanilla.
    1/2 cup canola oil, 2 large eggs, 1 egg yolk, 150 g sour cream, 1/2 cup buttermilk, 2 teaspoons vanilla extract
  • Pour wet ingredients into the dry and whisk together. 
  • Add hot coffee and whisk until fully incorporated. Batter will be thin.
    1/2 cup hot coffee
  • Divide evenly between the 3 pans, and bake for 22-24 minutes. Until a toothpick comes out clean and cake bounces back when touched.
  • Leave to cool in tins for 10 minutes before turning layer out onto cooling rack. Leave to cool completely.
  • Vanilla Buttercream:
    Whip butter in bowl of a stand mixer until light and fluffy. Slowly add the confectioners' sugar until fully incorporated. Scraping down sides as needed.
    226 g unsalted butter, 400 g confectioners' sugar
  • Add heavy cream, vanilla and salt and whip until fully mixed. More heavy cream will create a thinner buttercream. 
    1 to 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  • Assembly:
    Transfer buttercream into piping or ziplock bag, trim corner to 1/2" wide hole. 
  • Place first cake layer on base, trim to level if necessary. Pipe a border of buttercream around the outer edge of the cake layer. 
  • Fill the inside with a generous amount of the mousse.
  • Repeat with second layer.
  • Top with final cake layer. 
  • Smooth final layer of buttercream on top. Smooth edges of buttercream using a bench scraper or butter knife.
  • Top with additional crushed cookies if desired.
Course: Dessert
Cuisine: American

Notes

  • Mousse can be made a day in advance. Leave covered in fridge. Cookies will soften over time.
  • Cake layers can be made a day in advance. Wrap tightly in plastic wrap.

Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.