Small Batch Cookies and Cream Cake
This small batch cake can be made in a 9-inch round or an 8x8 pan! It has a chocolate cake base and is topped with a layer of cookies and cream frosting, then topped with creamy chocolate ganache.
Ingredients
For the cake
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- ⅔ cup vegetable oil
- 1 teaspoon white vinegar
- ⅔ cup brewed coffee sub hot water if desired
For the cookies and cream frosting
- ½ cup butter softened
- ½ teaspoon vanilla extract
- 2-3 cups powdered sugar
- 1 tablespoon heavy whipping cream sub milk if desired
- 5 crushed Oreos
- dash salt ⅛ teaspoon
For the ganache topping
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
To make the cake
- Preheat oven to 350 degrees.
- Line a 9-inch round cake pan or 8x8 pan with parchment paper (at least covering the bottom). Spray the pan with non-stick spray as well.
- In a large bowl whisk together all dry ingredients (flour, sugar, cocoa, salt, baking soda).
- Add oil, brewed coffee and vinegar. Whisk until well combined.
- Add the batter to the lined pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool to room temperature.
To make the frosting
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter until smooth.
- Add in the cream, salt and vanilla extract. Mix until combined.
- Add powdered sugar, ½-1 cup at a time until you've reached desired consistency (usually around 2½ cups). Mix until smooth. Scrape down the bowl once complete.
- Use a rolling pin and a gallon bag or a food processor to coarsely chop 5 Oreos.
- Add crushed Oreos to the frosting and mix until combined.
To make the chocolate ganache
- In a medium-sized bowl, microwave the cream until almost boiling (typically no more than 30 seconds).
- Add the chocolate chips and stir until smooth. Set aside and allow it to cool for at least 15 minutes before topping the cake.
To assemble the cake
- Once the cake has cooled, spread an even layer of the frosting across the top of the cake.
- Once the ganache has cooled slightly, pour it over the top of the frosting and use a spatula or the back of a spoon to spread it over the cake. Allow it to drip down the sides of the cake if desired.
- Place the cake in the fridge to allow the chocolate to set, then enjoy at room temperature or chilled.