I don’t really know what to call these better-than-everything little bites of delicious that I made. All I know is that once I posted a picture, people wanted to recipe and when people tried them…well…one of my coworkers proclaimed it was “the best thing I’ve ever put in my mouth.” Then she told me she loved me, so I think they were pretty good.
Basically, it’s just layers of deliciousness upon layers of deliciousness. It’s a very involved recipe though and one that I adapted from a few different things I saw on Pinterest (mostly this cake here which I’ll eventually make also.) The cake layer (bottom and top) is a chocolate pudding cake, the middle layer is cream cheese frosting, Oreo crumbs and mini half-baked chocolate chip cookies, topped with more cake and then piped with some fresh whipped cream, garnished with Oreo crumbs and another mini half-baked cookie.
So first of all, you’re all like, “HALF BAKED? BUT EGGS! I CAN’T EAT RAW EGGS.” I know, relax, there are no eggs in the cookie batter, and if you’re too lazy to make an eggless cookie batter (it’s not hard) you can buy the pre-made slice-and-go stuff at the grocery store–also egg-free. (I prefer the Toll House pre-made dough, if that’s where you’re headed.) The reason for not cooking them all the way through is you get the cookie-dough effect. In fact, since they’re eggless, you could go ahead and toss just the dough on there if you wanted, but I think this looks nicer.
To prep, I put the Oreos–the full Oreos, cream and all–into my Ninja and processed them on the No. 1 function, which gives them a nice fine, crumble and mixes them well with the cream. Yum.
I also made the cream cheese frosting ahead of time–just one 8 oz package and 3/4 cup of confectioner’s sugar–and creamed it with my electric mixer, then I put it in a piping bag (you can use a Ziplock, or whatever you have on hand, and just cut off the tip.) This allowed the cream cheese time to get to room temperature and made it easier to frost with.
Ok, so–the only thing I might’ve done differently next time is nix the pudding cake. It was really hard to frost and very crumbly, so it wasn’t easy to support the frosting layer of the cake. I also would include more cream cheese frosting, because–cream cheese frosting–and I also wanted to make a chocolate mousse layer. I’ve made chocolate mousse a hundred times without a recipe, but on this day, the mousse kept curdling. I’m not sure why or how, but was way too runny and after three attempts I decided on plain homemade whipped cream.
This recipe looks very involved, but all in all, only took about two hours from start to finish to make all the ingredients and then assemble the cakes!
3/4 cup all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, softened
1/3 cup granulated white sugar
1/3 cup milk
1 teaspoon pure vanilla extract
1 packet of cook and serve chocolate pudding mix
6 hand-crushed Oreos
Directions: Preheat oven to 325 degrees Fahrenheit. Combine all dry ingredients in a small bowl. Combine all wet ingredients in a large bowl. Add dry mixture to wet mixture slowly and combine until the mixture is moistened. Do not over mix. Add crushed Oreos and distribute throughout.
Pour the mixture into a greased Swiss Roll or Jelly Roll pan (I used an 11 x 17). Bake at 325 for 25-30 minutes or until inserted toothpick comes out clean. Let the cake cool and then remove from pan.
½ cup butter, softened
8 oz cream cheese, softened
1 cup sugar
½ cup brown sugar
1 tsp. vanilla
½ teaspoon salt
1 teaspoon baking soda
2 cups flour
1 cup chocolate chips
Directions: Preheat over to 350 degrees. Cream butter, cream cheese, sugars, and vanilla. Add salt, baking soda, and flour, and mix until combined. Mix in chocolate chips. Take small amounts of dough, no larger than a marble and roll between clean hands into tiny balls. Drop on parchment paper lined OR ungreased baking sheet. Bake at a 350 for 5-6 minutes and allow to cool completely before moving them off baking sheet or parchment.
Cream cheese frosting:
1, 8 oz package plain cream cheese
3/4 cup confectioner’s sugar
Directions: Combine ingredients in a medium bowl, using an electric mixer until the sugar appears to be well-distributed throughout the cream cheese. Transfer immediately to pastry bag or plastic bag for piping and allow mixture to become room temperature.
Place 6-10 Oreos in a food processor on the setting that will chop them the finest. Transfer to a plate or bowl.
Homemade whipped cream:
1, 8 oz. container of heavy whipping cream
1/2 cup of confectioner’s sugar
Directions: Put entire container of whipping cream in a large bowl. Using an electric mixer on the highest setting, beat cream until soft peaks begin to form. Add confectioner’s sugar and continue to beat until cream is think and holds peaks. Transfer immediately to a pastry bag or ziplock bag and add a decorative piping tip.
To assemble: Once cake has cooled, you can decide how large or small you would like to assemble the Heart-Attack cakes. I chose mini versions that were easy to share and a perfect individual size, about 2″ in diameter. I used a small 2″ round cookie cutter and pressed it through the entire cake, which created about 14 servings. You can definitely create this as a rectangular layer cake in the 11 x 17 pan, or you can create two smaller cakes (or layer it higher)…it’s really up to you!
Once the rounds are cut, using a sharp knife or cake leveler, roll the round on its side and cut each one in half to create two thinner layers.
On the bottom layer, pipe cream cheese frosting across the round’s edges and then through the middle. Sprinkle the Oreo crumb mixture on top and add two of the half-baked chocolate chip cookies. Pipe more cream cheese on top of the cookies, sprinkle more Oreo crumble mixture and top with the other half-layer of cake.
Roll the full layered cake in Oreo crumb mixture on the sides where the cream cheese is poking out. (It makes it look prettier.)
To finish, pipe fresh whipped cream on top of the cake and garnish with Oreo crumb mixture and one half-baked cookie. Voile! Refrigerate until ready to serve and enjoy!
(Note: To pipe the whipped cream I used the “open star” tip from The Pampered Chef Decorator Bottle Set. You could use these for the cream cheese frosting if you wished to, as well.)
Are you going to attempt this recipe? What are some of your favorite cake recipes? Let me know in the comments!