Chocolate Cookies and Cream Snack Cake
Ingredients
Chocolate Cake
- 1 ½ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ cup black cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 egg
- ½ cup strongly brewed coffee, cooled
- ½ cup milk
- 2 teaspoons vanilla extract
Cookies and Cream Frosting
- ⅓ cup unsalted butter, softened
- ⅓-1/2 cup heavy cream
- 1 ¾ cup powdered sugar
- 8 Oreo cookies, crushed
- Pinch of salt
Instructions
- Preheat oven to 350F. Grease a 9x9 pan and line with parchment paper, if desired. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, black cocoa powder, baking powder, baking soda, salt.
- Add in the rest of the cake ingredients; sugar, vegetable oil, egg, coffee, milk, and vanilla extract. Whisk until everything is combined and the cake batter is smooth.
- Pour the batter into the prepared pan. Pop in the oven and bake for 28-32 minutes. A tooth pick should come out clean when inserted. Allow the cake to cool for about 10 minutes in the pan, then carefully transfer it to a cooling rack to finish cooling completely.
- To make the frosting, cream the butter on medium speed for about 2 minutes.
- Add in the powdered sugar, salt, and vanilla extract and begin beating everything together. Slowly pour in the ⅓ cup of heavy cream mix until combined and the frosting is fluffy. If you want your frosting a little thinner, add a few more tablespoons of heavy cream.
- Lastly, add in the crushed Oreo cookie crumbs. Once added, beat the frosting on a medium speed for about 2 minutes until it has become super light and fluffy.
- Top your cooled cake with the frosting and use a knife or offset spatula to spread it evenly. Top with more Oreo crumbs, if desired.
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