Oreo Chocolate Mousse Cake
This recipe creates a decadent multi-layer Oreo Chocolate Mousse Cake that balances a moist chocolate base, airy mousse, and a silky ganache finish.
Ingredients
1. Chocolate Cake Layer
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda & ¼ tsp salt
• 1 large egg (room temp)
• ½ cup buttermilk & ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup hot coffee (or hot water)
2. Chocolate Mousse Layer
• 2 cups heavy whipping cream (chilled)
• 1 ½ cups semi-sweet chocolate chips (or chopped chocolate)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Optional: 10-12 Oreos, roughly crushed
3. Chocolate Ganache & Topping
• ½ cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• 6-8 Oreos (whole or halved for decoration)
Instructions
Step 1: Bake the Cake
• Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
• Whisk the dry ingredients (flour, sugar, cocoa, baking soda, salt) in a large bowl.
• Add the egg, buttermilk, oil, and vanilla. Whisk until combined.
• Slowly pour in the hot coffee and whisk until the batter is smooth (it will be thin).
• Pour into the pan and bake for 25-30 minutes. Cool completely in the pan.
Step 2: Make the Mousse
• Melt the 1 ½ cups of chocolate chips in the microwave in 30-second bursts, stirring until smooth. Let it cool to room temperature.
• In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Gently fold the cooled melted chocolate into the whipped cream with a spatula.
• Fold in the crushed Oreos if you want extra crunch.
Step 3: Assemble
• Keep the cooled cake in the springform pan (use an acetate collar if you want perfectly clean sides).
• Spread the chocolate mousse evenly over the cake layer.
• Refrigerate for at least 4-6 hours (or overnight) to allow the mousse to set firmly.
Step 4: The Ganache Finish
• Place ½ cup chocolate chips in a small bowl.
• Heat ½ cup heavy cream until it just begins to simmer, then pour over the chocolate.
• Let sit for 2 minutes, then whisk until glossy and smooth.
• Let the ganache cool for 15-20 minutes until it thickens slightly, then pour over the chilled mousse.
• Garnish with Oreo cookies around the edges.
Pro Tips
• Clean Slices: Dip your knife in hot water and wipe it dry between every single cut.
• The Coffee Secret: Using hot coffee instead of water doesn't make the cake taste like coffee; it simply intensifies the chocolate flavor.
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