½cupunsweetened cocoa powderI used KA Double-Dutch Dark Cocoa
2tablespoonsdistilled white vinegar
No-Baked Oreo Cheesecake Filling:
1package8 oz. Cream Cheese, softened
12Oreo Cookiescoarsely crushed
16oz.milk chocolatefinely chopped
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.
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.)
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.