- 2 cups of sugar
- 13/4 cup plain flour
- 3/4 cup cocoa powder
- 11/2 tsp baking powder
- 11/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For non-baked Oreo cheesecake filling:
- 11/2 cup double cream
- 226g cream cheese, softened
- 3/4 cup icing sugar
- 13 Oreo cookies, coarsely crushed
For milk chocolate ganache :
- 226g milk chocolate, finely chopped
- 1 cup double cream
- 1/2 cup chocolate chips
- 3/4 cup double cream
To make the cake:
Preheat the oven to 180C/160C fan assist oven and grease two 9 inch round baking pans and line the bottom with parchment paper.
In a large bowl stir together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Add eggs, milk, oil and vanilla and mix on medium speed for 2 minutes. Add boiling water and mix until it's smooth. Divide the batter into 2 prepared pans and bake 30 to 35 minutes or until skewer inserted in the centre comes out clean.
Cool 10 minutes in the pans, than remove from pans to wire upside down ( this will flattens domed cakes) and cool it completely.
To make the filling:
In a large mixing bowl whip double cream until firm peaks form.
In another bowl, beat cream cheese and icing sugar until smooth.
Combine cream cheese and whipped cream and stir in the crushed Oreo.
To make the ganache:
In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in double cream. Stir until it's smooth and pour over the cake. ( If it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake.
To assemble the cake:
Spread the filling on bottom layer of the cooled cake, carefully place then second layer on top of the filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired.