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Cookies and Cream Cake

Cookies and Cream Cake is a delightful dessert that combines the rich flavors of chocolate and creaminess. This cake is perfect for celebrations, birthdays, or just a special treat at home. Its layers of cake and mousse, topped with creamy frosting, make it a favorite among both kids and adults. Plus, who can resist the charm of Oreo cookies? This cake is a great way to impress friends and family with your baking skills!
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Ingredients
  

  • 3 cups 382 g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp 113 g unsalted butter, room temperature
  • 2 cups 400 g granulated sugar
  • 1/4 cup 60 ml vegetable oil
  • 1/4 cup 60 g sour cream
  • 1/2 tsp vanilla extract
  • 1 cup 240 ml whole milk
  • 6 large egg whites about 198 g
  • 16 Oreo cookies chopped
  • 1 cup 170 g white chocolate, chopped
  • 1 cup 240 ml heavy cream, divided
  • 1/2 cup 113 g cream cheese, softened
  • 4 Oreo cookies finely chopped
  • 10 tbsp 141 g unsalted butter, room temperature
  • 1 cup 226 g cream cheese, room temperature
  • 4 cups 500 g powdered sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup pulverized Oreo cookies divided
  • 2/3 cup 113 g chopped semi-sweet chocolate
  • 1/2 cup 120 ml heavy cream

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a larger bowl, beat the butter, sugar, and oil until creamy. Then, mix in the sour cream and vanilla. Alternate adding the milk and the dry ingredients. Gently fold in the whipped egg whites and chopped Oreos. Bake the mixture for about 35 minutes.
  • For the mousse, melt the white chocolate with half of the heavy cream. Once melted, mix it with the cream cheese and remaining whipped cream, folding in the chopped Oreos. Chill this mixture.
  • For the frosting, beat the remaining butter and cream cheese until smooth. Add the powdered sugar, salt, and vanilla, then stir in the pulverized Oreos.
  • For the ganache, heat the remaining heavy cream and pour it over the chopped semi-sweet chocolate. Whisk until smooth.
  • Assemble the cake by layering the baked cake, mousse, and frosting. Chill the assembled cake in the refrigerator for about 30 minutes.
  • Before serving, decorate with any extra frosting and whole Oreo cookies.