Oreo Chocolate Drip Cake
Ingredients
Chocolate Cake (2 layers – 8 inch)
• 1¾ cups all-purpose flour
• ¾ cup cocoa powder (unsweetened)
• 2 cups sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or hot coffee
Chocolate Buttercream Frosting
• 1 cup unsalted butter (softened)
• 3½ cups powdered sugar
• ½ cup cocoa powder
• ¼ cup heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt
Chocolate Ganache (Drip)
• 1 cup dark chocolate (chopped or chips)
• ½ cup heavy cream
Decoration
• Oreo cookies (whole or halved)
Instructions
1️⃣ Make the Cake
• Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
• Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Mix until smooth.
• Slowly add hot water/coffee and mix (batter will be thin).
• Divide into pans and bake 30–35 minutes.
• Cool completely before frosting.
2️⃣ Prepare the Buttercream
• Beat butter until creamy.
• Add powdered sugar and cocoa powder gradually.
• Add cream, vanilla, and salt.
• Beat until fluffy and smooth.
3️⃣ Assemble the Cake
• Place first cake layer on a board.
• Spread chocolate buttercream evenly.
• Add second layer and frost the entire cake smoothly.
• Chill for 20–30 minutes.
4️⃣ Make the Ganache Drip
• Heat cream until hot (not boiling).
• Pour over chocolate and let sit 2 minutes.
• Stir until smooth and slightly cooled.
• Pour over cake edges for the drip effect.
5️⃣ Decorate
• Pipe chocolate buttercream swirls on top
• Place Oreo cookies between the swirls
• Chill until set
