Chocolate Cookies & Cream Sheet Cake
Imagine a layer of moist chocolate cake topped with a layer of mousse-like chocolate truffle frosting and a layer of sweetened whipped cream cheese topping with chunks of Oreo cookies embedded throughout both the chocolate and whipped cream layers.
Cookie & Cream Topping
This cake is prepared and served in a sheet pan, making it super easy to prepare and transport. A delicious dessert for a big family gathering.
Prepare a batch of Hershey’s Chocolate Cake. Pour into a 12x15 inch rimmed cookie tray, which has been lightly greased and floured. Bake in 350 degree oven for about 18 to 22 minutes or until done. Allow cake to cool completely.
Prepare Oreo Cookie Chunks. Use about half or more of a 14-ounce package of Oreo cookies. With a knife chop cookies into chunks and set aside. Reserve some for the Cookies & Cream Topping.
Prepare Chocolate Truffle Frosting
12 ounces Guittard semi sweet chocolate chips
1 ½ cup (12 ounces) heavy cream
¼ cup corn syrup
Place the chocolate chips, cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (1 to 2 hours in refrigerator). Place in bowl and with electric mixer, beat until just barely light and fluffy. Immediately spread over cake.
Sprinkle chopped Oreo cookies over frosted cake. Gently press some of the cookie chunks slightly into frosting, allowing some to remain on top. Refrigerate or freeze cake while you prepare the Cookies & Cream Topping. The Chocolate Truffle Frosting will become firm.
Prepare Oreo Cookie Chunks. Use about half or more of a 14-ounce package of Oreo cookies. With a knife chop cookies into chunks and set aside. Reserve some for the Cookies & Cream Topping.
Prepare Chocolate Truffle Frosting
12 ounces Guittard semi sweet chocolate chips
1 ½ cup (12 ounces) heavy cream
¼ cup corn syrup
Place the chocolate chips, cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (1 to 2 hours in refrigerator). Place in bowl and with electric mixer, beat until just barely light and fluffy. Immediately spread over cake.
Sprinkle chopped Oreo cookies over frosted cake. Gently press some of the cookie chunks slightly into frosting, allowing some to remain on top. Refrigerate or freeze cake while you prepare the Cookies & Cream Topping. The Chocolate Truffle Frosting will become firm.
Cookie & Cream Topping
8 ounces of cream cheese
1 cup granulated sugar
1 ½ cups whipping cream
1 cup granulated sugar
1 ½ cups whipping cream
Oreo cookies, crushed
In a medium bowl beat cream cheese and sugar several minutes until smooth and glossy. (Sugar should dissolve.) In another bowl, beat whipping cream until firm peaks form. Fold cream cheese mixture and crushed Oreo cookies into whipped cream. Spread over cake.
Chill cake several hours or overnight to allow the cookie chunks to soften slightly.
In a medium bowl beat cream cheese and sugar several minutes until smooth and glossy. (Sugar should dissolve.) In another bowl, beat whipping cream until firm peaks form. Fold cream cheese mixture and crushed Oreo cookies into whipped cream. Spread over cake.
Chill cake several hours or overnight to allow the cookie chunks to soften slightly.
