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Small Batch Cookies and Cream Cake

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Assembly Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

To make the cake
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large bowl whisk together all dry ingredients (flour, sugar, cocoa, salt, baking soda).
  4. Add oil, brewed coffee and vinegar. Whisk until well combined.
  5. Add the batter to the lined pan and spread evenly.
  6. Bake for 15-20 minutes or until a toothpick comes out clean.
  7. Remove from the oven and let it cool to room temperature.
To make the frosting
  1. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter until smooth.
  2. Add in the cream, salt and vanilla extract. Mix until combined.
  3. 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.
  4. Use a rolling pin and a gallon bag or a food processor to coarsely chop 5 Oreos.
  5. Add crushed Oreos to the frosting and mix until combined.
To make the chocolate ganache
  1. In a medium-sized bowl, microwave the cream until almost boiling (typically no more than 30 seconds).
  2. 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
  1. Once the cake has cooled, spread an even layer of the frosting across the top of the cake.
  2. 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.
  3. Place the cake in the fridge to allow the chocolate to set, then enjoy at room temperature or chilled.