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4.45 from 105 votes

Chocolate Cake with an Oreo Cheesecake Filling

Prep Time10 minutes
Cook Time35 minutes
Additional Time1 hour
Total Time1 hour 45 minutes
Course: Cakes
Keyword: baking, cake, Chocolate, Dessert
Servings: 12 - 16 servings
Calories: 779kcal
Author: Barbara Schieving



  • 3 cups all-purpose flour
  • 2 cups granulated sugar*
  • ½ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
  • 2 teaspoons baking soda*
  • 1 teaspoon salt
  • 2 cups hot water*
  • ¾ cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract

No-Baked Oreo Cheesecake Filling:

  • ½ cup heavy cream
  • 1 package 8 oz. Cream Cheese, softened
  • ½ cup granulated sugar
  • 12 Oreo Cookies coarsely crushed

Chocolate Ganache

  • 16 oz. milk chocolate finely chopped
  • 1 cup heavy cream


  • Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.
  • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  • In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.
  • Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
  • No-Baked Oreo Cheesecake Filling
  • In a large mixing bowl, beat the cream until it forms soft peaks.
  • In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently stir in whipped cream and crushed cookies.
  • Chocolate Ganache
  • Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil.
  • Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted.
  • Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)
  • Assembling cake
  • When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.
  • Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.



*I made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1 ½ teaspoons baking soda and 2 ¼ cup hot water.


Serving: 1g | Calories: 779kcal | Carbohydrates: 99g | Protein: 8g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 487mg | Fiber: 3g | Sugar: 67g