Servings: 12

Chocolate Cake Layer: subheading: Chocolate Cake Layer:
1 cup sugar 1 cup sugar
¾ cup flour (don't level off) ¾ cup flour (don't level off)
⅓ cup cocoa powder ⅓ cup cocoa powder
¾ teaspoons baking powder ¾ teaspoons baking powder
¾ teaspoons baking soda ¾ teaspoons baking soda
½ teaspoon salt ½ teaspoon salt
1 egg 1 egg
½ cup milk ½ cup milk
¼ cup vegetable oil ¼ cup vegetable oil
1 t vanilla extract 1 t vanilla extract
½ cup boiling water ½ cup boiling water
 
Chocolate Icing Layer (keep it thick) (i want 25% more): subheading: Chocolate Icing Layer (keep it thick) (i want 25% more):
2 c powdered sugar 2 c powdered sugar
⅓ c. unsweetened cocoa powder ⅓ c. unsweetened cocoa powder
¼ c. butter ¼ c. butter
¼ c. evaporated milk ¼ c. evaporated milk
¾ t. vanilla ¾ t. vanilla
⅛ t. salt ⅛ t. salt
 
Oreo Cheesecake Layer (try ⅔ of my baked cheesecake): subheading: Oreo Cheesecake Layer (try ⅔ of my baked cheesecake):
1¼ cups heavy cream 1¼ cups heavy cream
½ cup granulated sugar ½ cup granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
16 ounces cream cheese, softened 16 ounces cream cheese, softened
Oreo cookies, original (not double stuffed) (25?) Oreo cookies, original (not double stuffed) (25?)
 
Oreo Mousse Layer (this can be done in advance but it took on a diff texture): subheading: Oreo Mousse Layer (this can be done in advance but it took on a diff texture):
0.5 (1/4 ounce) knox unflavored gelatin (1 envelope) 0.5 (¼ ounce) knox unflavored gelatin (1 envelope)
¼ cup cold water ¼ cup cold water
4 ounces white baking chocolate 4 ounces white baking chocolate
1 egg yolk 1 egg yolk
1½ teaspoons corn syrup 1½ teaspoons corn syrup
1¾ cups heavy cream 1¾ cups heavy cream
10 Oreo cookies, crushed 10 Oreo cookies, crushed
 
Chocolate Ganache Layer (when reheated, lost original thickness, even when refrigerated) (my ganache was runny last time): subheading: Chocolate Ganache Layer (when reheated, lost original thickness, even when refrigerated) (my ganache was runny last time):
1 egg 1 egg
¾ cup heavy cream ¾ cup heavy cream
¼ cup granulated sugar ¼ cup granulated sugar
½ teaspoon vanilla extract ½ teaspoon vanilla extract
1¼ c. semi-sweet chocolate chips 1¼ c. semi-sweet chocolate chips
½ c. mini chocolate chips ½ c. mini chocolate chips

CAKE
Heat oven to 350°F. 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 a well-greased 10-inch springform pan and bake in the preheated oven 25 minutes, 20.5min for 10.5". Flatten cake with hand straight out of oven, to level.
FROSTING
While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
CHEESECAKE
Beat cheese until smooth, beat in sugar and vanilla a little bit at a time. Whip cream separately to soft peaks, then fold in Spread ⅓ of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
OREO MOUSSE
Dissolve gelatin in ¼ cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped. Prepare an ice-water bath; set aside. Place ½ cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, egg yolk, syrup and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons. Whip remaining 1¼ cups heavy cream to soft peaks. Gently fold into chocolate mixture. Add crushed oreos. Pour mousse over the cheesecake layer. Chill for at least 2 hours or 30 min in freezer.
GANACHE
Whisk together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add chocolate chips (not the mini chips), and mix with a spoon until smooth. A quick water bath will make it spreadable without running. Chill at least 1 hour.
PRESENTATION
Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices. Serve with a mound of whipped cream and oreo cookie pieces to the side.

This takes about 4 hours. Freezes well. My cake leaked out of the springform. I am interested in a baked cheesecake layer, maybe freeze it so it can be transferred. Maybe I should put the ganache as second layer and frosting on top?  This takes about 4 hours. Freezes well. My cake leaked out of the springform. I am interested in a baked cheesecake layer, maybe freeze it so it can be transferred. Maybe I should put the ganache as second layer and frosting on top?