Giant Oreo Cake

I made this cake for my Oreo-loving husband's birthday, and it was sinfully good.  The only thing I would've changed is using even more of the chocolate glaze to keep the cake a bit more moist.  It seems a lot more complicated than it actually is, so don't be afraid to give it a try. Enjoy!

Brown Eyed Baker's Oreo cake

For the cake:

Hershey's Perfectly Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
 

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
 

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Cream Filling:

8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

Ganache:

4 ounces semi-sweet or dark chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

Spread the ganache over the top of the cake and let stand until firm. Top with more crushed Oreos as desired. Keep refrigerated.