A Dream Come True: Triple Chocolate Cookies & Cream Layer Cake

Prepare yourself for a truly decadent experience! This Triple Chocolate Cookies & Cream Layer Cake is the ultimate celebration dessert. It combines rich chocolate cake layers with a creamy cookies and cream filling, all topped with a glossy chocolate ganache and plenty of chocolate cookie crunch.

It’s a showstopper that delivers intensely on flavor and texture, making it perfect for birthdays, holidays, or any occasion that calls for serious indulgence.

This cake is a chocolate lover’s paradise. It features chocolate in three ways: in the moist cake layers, studded in the creamy filling, and draped as a smooth ganache over the top. The cookies and cream filling adds a delightful contrast with its sweet creaminess and chewy cookie pieces. It’s a symphony of textures and intense chocolate flavor in every single bite.

While it might look impressive (and it is!), breaking down the recipe into its components makes it a manageable project. You have the cake layers, the filling, the ganache, and the assembly. You can even make some parts ahead of time to simplify the process on the day you plan to serve.

If you adore the combination of chocolate and cookies and cream, and aren’t afraid of a little indulgence, this Triple Chocolate Cookies & Cream Layer Cake is destined to become a favorite. It’s truly a slice of pure happiness!

🍫🍪 Ingredients for a Chocolate Lover’s Dream

This spectacular cake is built from several layers of deliciousness. Each layer requires specific ingredients to achieve the perfect flavor and texture.

Chocolate Cake Layers:

• 2 cups all-purpose flour:Provides the main structure for the cake layers.
• 2 cups granulated sugar:Sweetens the cake and contributes to its moistness and tender crumb.
• ¾ cup unsweetened cocoa powder:Gives the cake its rich chocolate flavor and dark color. Using good quality cocoa enhances the depth of flavor.
• 2 teaspoons baking soda:A key leavening agent that works with the buttermilk to help the cake rise beautifully.
• 1 teaspoon baking powder:Another leavening agent that adds lightness to the cake’s texture, working alongside the baking soda.
• 1 teaspoon salt:Enhances the chocolate flavor and balances the sweetness throughout the cake.
• 2 large eggs:Bind the ingredients together and add richness to the cake batter.
• 1 cup buttermilk:Adds tanginess and essential moisture. It reacts with the baking soda for leavening, contributing significantly to a tender cake texture.
• ½ cup vegetable oil:Provides moisture and richness, keeping the cake soft.
• 2 teaspoons vanilla extract:Enhances the chocolate and sweet flavors in the cake base.
• 1 cup hot coffee (or hot water):Adding hot liquid to the batter does two key things: it helps “bloom” the cocoa powder, intensifying the chocolate flavor, and coffee naturally enhances chocolate taste. The hot liquid will make the batter thin, which is normal and expected for this recipe.

Cookies & Cream Filling:

• 8 oz cream cheese, softened:Forms the creamy, slightly tangy base of the filling. Ensure it’s fully softened to beat smoothly without lumps.
• ½ cup unsalted butter, softened:Adds richness and helps to stabilize the cream cheese filling, giving it body.
• 3 cups powdered sugar:Sweetens the filling and helps achieve a spreadable, pipeable consistency.
• 1 teaspoon vanilla extract:Enhances the sweet cream flavor.
• ¼ teaspoon salt:Balances the sweetness in the rich filling.
• 2 tablespoons heavy cream:Helps achieve a smooth, creamy, and spreadable consistency for the filling, making it easy to layer.
• 12 chocolate sandwich cookies (like Oreos), crushed, divided:The absolute star of the filling! Crushed cookies add both intense flavor and essential texture. You’ll use most of the crushed cookies mixed into the filling itself and reserve some for decorating the top of the cake.

Chocolate Ganache Topping:

• 1 cup heavy cream:This cream is heated and poured over the chopped chocolate. It melts the chocolate to create the smooth, glossy ganache.
• 8 oz semi-sweet chocolate, chopped:The chocolate base for the rich topping. Chopping the chocolate ensures it melts quickly and evenly when the hot cream is added.
• 2 tablespoons unsalted butter:Stirred in at the end, it adds extra richness and helps create a beautiful, glossy shine on the finished ganache coating.

Toppings/Decorations:

• 8 chocolate sandwich cookies (whole and crushed):Used for decorating the top of the cake. Using both whole cookies and crushed pieces adds visual appeal and extra cookie flavor/texture.
• ½ cup chocolate cookie crumbs:Provides a finished look around the edge or across the surface of the ganache on top.
• 8-10 chocolate truffles:For an extra touch of pure decadence and beautiful decoration placed strategically on top of the cake.
• Piped cookie cream frosting (optional):You can reserve some of the prepared cookies and cream filling or make a small extra batch specifically for piping decorative swirls or dollops on top of the ganache layer.

👩‍🍳 Baking, Filling, & Ganache: Step-by-Step Guide

Creating this layered masterpiece involves preparing each component with care and then assembling it into the final cake.

For the Chocolate Cake:

1. Prepare pans: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper on the bottom. This recipe makes generous layers, so three pans are needed for even baking. Lining helps the cakes release cleanly after baking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking ensures even distribution of leavening agents and prevents lumps in the dry mix.
3. Add wet ingredients (except hot coffee): Add the eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth. The batter will be thick at this stage.
4. Add hot coffee: Carefully stir in the hot coffee (or hot water). The batter will become quite thin after adding the hot liquid, which is expected and normal for this recipe; the hot liquid helps bloom the cocoa and contributes to a moist cake. Divide the thin batter evenly among the three prepared pans.

   ♨️ Pro Tip: Hot Coffee is Key

   Using hot coffee (or water) in the cake batter enhances the chocolate flavor significantly by blooming the cocoa powder. It also contributes to a tender crumb in the final cake.

5. Bake: Bake the cake layers for 22-25 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. Check for doneness around the lower end of the time range to avoid overbaking.
6. Cool: Cool the cake layers in their pans on a wire rack for 10 minutes before inverting them onto the wire racks to cool completely. Ensure they are fully cooled before attempting to frost or assemble, as warm layers will melt the filling.

For the Cookies & Cream Filling:

1. Cream butter and cream cheese: In a large bowl, beat the softened cream cheese and softened unsalted butter together until the mixture is perfectly smooth and creamy. Take your time with this step to ensure no lumps remain.
2. Add powdered sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until each addition is fully incorporated and the frosting starts to thicken and become smooth.
3. Add flavorings: Mix in the vanilla extract, salt, and heavy cream until the filling is smooth, creamy, and has a spreadable consistency.

   🥣 Pro Tip: Adjust Consistency

   If the filling seems too thick for spreading, add a tiny bit more heavy cream (a teaspoon at a time), mixing after each addition. If it’s too thin, you can mix in a tablespoon of powdered sugar.

4. Fold in cookies: Gently fold in ¾ of the crushed chocolate sandwich cookies using a spatula. Distribute them evenly. Save the remaining crushed cookies for decorating the top later. Folding gently helps distribute the cookies without turning the whole filling gray.

   🍪 Pro Tip: Don’t Over-Crush

   Crush the cookies for the filling into varying sizes, from fine crumbs to small chunks. This adds wonderful texture to the filling. Avoid turning them all into fine powder.

The Chocolate Ganache:

1. Prepare chocolate: Place the chopped semi-sweet chocolate and the 2 tablespoons of unsalted butter in a medium heatproof bowl.
2. Heat cream: Heat the 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Remove from heat immediately; do not let it boil vigorously.
3. Combine: Pour the hot cream over the chopped chocolate and butter. Let it sit undisturbed for 3 minutes. This allows the heat from the cream to melt the chocolate effectively.
4. Whisk: After 3 minutes, whisk the mixture gently, starting from the center of the bowl and working your way out, until the ganache is completely smooth and glossy.
5. Cool: Allow the ganache to cool slightly at room temperature until it reaches a pourable consistency – it should be like a thick syrup, not runny, but still easy to pour smoothly over the cake. Stir occasionally as it cools to check the consistency.

Assembly:

1. First layer: Place one completely cooled cake layer on a serving plate or cake stand.
2. First filling layer: Spread approximately ⅓ of the cookies and cream filling evenly over the first cake layer.
3. Second layer: Carefully place the second cake layer on top of the filling layer, aligning it as best as possible.
4. Second filling layer: Spread another ⅓ of the cookies and cream filling evenly over the second cake layer.
5. Top layer: Place the final cake layer on top. Spread the remaining ⅓ of the filling on the very top surface of the cake. You can spread it edge-to-edge or leave about a ½-inch border around the edge if you prefer.
6. Chill to set filling: Refrigerate the assembled cake for at least 30 minutes. This is important to allow the layers of cookies and cream filling to set enough to firm up and hold the cake layers securely in place before you add the ganache.
7. Pour ganache: Remove the chilled cake from the refrigerator. Slowly pour the cooled (but still pourable) chocolate ganache evenly over the top of the cake, allowing it to drip slightly and naturally down the sides for a rustic look. Use an offset spatula to gently guide it if needed, but avoid over-spreading.
8. Decorate: This step needs to be done while the ganache is still wet! Arrange the whole and halved chocolate sandwich cookies, sprinkle the remaining cookie crumbs around the edges or center, and place the chocolate truffles decoratively on top of the cake.

   ✨ Pro Tip: Decorate While Wet

   Add your cookie decorations, crumbs, and truffles to the top of the cake immediately after pouring the ganache, before it starts to set, so they adhere nicely to the surface.

9. Final chill: Refrigerate the finished cake for at least 1 hour before serving. This allows the ganache coating to set completely and ensures the entire cake is well-chilled, making it much easier to get clean, beautiful slices.

• Use Room Temperature Ingredients: Ensure your eggs, buttermilk, cream cheese, and butter are all at room temperature before you start. This is crucial for emulsifying cake batter properly and getting a smooth, creamy filling.

• Measure Dry Ingredients Accurately: For consistent baking results, spoon flour and cocoa powder into measuring cups and level off, or weigh them using a kitchen scale. Sift cocoa powder if it’s lumpy before measuring.

• Don’t Overmix the Cake Batter: After adding the wet ingredients to the dry, mix only until just combined. Overmixing develops gluten, which can lead to tough cake layers. A few small lumps are okay.
• Hot Coffee is Your Friend: Using hot coffee (or water) in the cake batter enhances the chocolate flavor significantly by blooming the cocoa powder. Don’t be alarmed that the batter is thin – this is normal for this recipe and contributes to a moist, tender crumb.
• Cool Cake Layers Completely: Ensure cake layers are fully cooled on a wire rack before you begin making the filling or assembling the cake. Warm layers will melt the dairy-based filling and become a mess.
• Beat Cream Cheese and Butter Until Smooth (Filling): Take the time to beat the softened cream cheese and softened butter together until perfectly smooth and creamy before adding powdered sugar to avoid lumps in the filling.
• Don’t Over-Crush the Cookies (Filling): Crush the cookies for the filling into varying sizes, from fine crumbs to small chunks. This mix adds wonderful texture to the filling. Avoid turning them all into a fine powder.
• Cool Ganache to the Right Consistency: Allow the ganache to cool at room temperature until it’s thickened but still easily pourable before coating the cake. It should be like a thick syrup. If it’s too warm, it will run off; if too thick, it won’t coat smoothly.
• Decorate While Ganache is Wet: Add your cookie decorations, crumbs, and truffles to the top of the cake immediately after pouring the ganache, while it’s still wet, so they stick firmly as the ganache sets.
• Chill Thoroughly Before Slicing: Refrigerate the assembled cake for at least 1 hour (or longer) before slicing. This allows the filling and ganache to set completely, making it much easier to get clean, beautiful slices that showcase the layers.

🍽️ Serving Suggestions: Enjoying Your Decadent Cake

This Triple Chocolate Cookies & Cream Layer Cake is made for special occasions and serious dessert cravings.

• Celebrations: This is the perfect cake for birthdays, parties, holidays, or any time you want a truly impressive, celebratory dessert.
• Serve Chilled (Slightly Softened): While it’s stored in the refrigerator, letting individual slices sit at room temperature for 10-15 minutes before serving can enhance the texture and allow the flavors to shine more fully.
• Pair with Milk: The classic pairing for cookies and cream! A cold glass of milk is a wonderful accompaniment.
• Coffee Complement: A rich cup of coffee, espresso, or a latte makes a wonderful accompaniment to this decadent chocolate cake.
• Presentation: Slice with a warm, sharp knife (see FAQ below) to showcase the beautiful layers and serve on dessert plates.

❄️ Keeping It Fresh: Storage Tips

Proper storage ensures your decadent cake stays delicious and safe to eat.

• Refrigerator Storage: Due to the cream cheese and dairy in the filling and ganache, this cake must be stored in the refrigerator. Store leftover cake in an airtight container or well-wrapped in plastic wrap in the refrigerator for up to **3 days**.
• Make Ahead: This cake has components that can be made in advance. The cake layers can be baked 1-2 days ahead of time, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The cookies and cream filling can also be made 1-2 days ahead, covered tightly (plastic wrap pressed directly to the surface) and refrigerated. The ganache is best made just before assembling and coating the cake.
• Freezing: Baked and cooled cake layers can be frozen wrapped tightly in plastic wrap and then foil for up to 2-3 months. The cookies and cream filling can also be frozen in an airtight container. Freezing an assembled cake is possible, but the texture of the filling and ganache may change upon thawing. Thaw components or assembled cake in the refrigerator.

✨ Delicious Variations: Customize Your Indulgence

Put your own spin on this rich cake!

• Different Cookies: While Oreos are classic, feel free to use Double Stuffed Oreos for more cream, or swap for other types of chocolate sandwich cookies.
• Add Espresso: Stir a teaspoon or two of espresso powder into the cake batter along with the cocoa powder for a mocha flavor twist that enhances the chocolate.
• Chocolate Chips in Cake: Fold ½ cup of mini chocolate chips into the cake batter just before dividing it into pans for extra chocolatey goodness within the cake layers.
• White Chocolate Ganache: For a different flavor contrast, use white chocolate instead of semi-sweet for the ganache (note that white chocolate ganache may require a slightly different cream ratio – you might look up a specific white chocolate ganache recipe).
• Add Liqueur: Stir a tablespoon or two of coffee liqueur (like Kahlúa) or chocolate liqueur into the cookies and cream filling or the ganache for an adult-friendly version.
• Simple Topping: Instead of the full ganache coating and truffle decoration, simply dust the top of the cake with powdered sugar or cocoa powder and arrange some cookies.
• Crunchy Layer: Add a thin layer of crushed cookies mixed with a little melted butter, or a thin layer of hardened chocolate ganache, between filling layers for extra texture and stability.

Triple Chocolate Cookies & Cream Layer Cake

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• Author: BETH MAY
• Total Time: 1 hour 10 minutes
• Yield: 12–14 servings 1x
• Diet: Vegetarian

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Description

This Triple Chocolate Cookies & Cream Layer Cake is a decadent showstopper dessert perfect for birthdays, holidays, or any special occasion. Rich chocolate cake layers are filled with a creamy cookies & cream frosting, draped in silky chocolate ganache, and topped with cookies and chocolate truffles. A dream come true for every chocolate lover!

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Ingredients

Scale 1x2x3x

Chocolate Cake Layers

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 large eggs

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup hot coffee (or hot water)

Cookies & Cream Filling

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 tablespoons heavy cream

• 12 chocolate sandwich cookies (like Oreos), crushed, divided

Chocolate Ganache Topping

• 1 cup heavy cream

• 8 oz semi-sweet chocolate, chopped

• 2 tablespoons unsalted butter

Toppings/Decorations

• 8 chocolate sandwich cookies (whole and crushed)

• 1/2 cup chocolate cookie crumbs

• 8–10 chocolate truffles

• Piped cookies & cream frosting (optional)

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Instructions

For the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.

4. Stir in hot coffee until fully incorporated (batter will be thin).

5. Divide batter evenly among prepared pans.

6. Bake 22–25 minutes or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the Cookies & Cream Filling

1. In a large bowl, beat cream cheese and butter until smooth.

2. Gradually add powdered sugar.

3. Mix in vanilla, salt, and heavy cream until fluffy.

4. Fold in 3/4 of the crushed cookies. Reserve the rest for garnish.

For the Chocolate Ganache

1. Place chopped chocolate and butter in a medium bowl.

2. Heat heavy cream just until simmering and pour over chocolate. Let sit 3 minutes.

3. Whisk until smooth and glossy. Cool slightly until pourable but not runny.

To Assemble the Cake

1. Place the first cake layer on a plate or cake stand.

2. Spread 1/3 of the filling evenly. Repeat with second layer and filling.

3. Add the final cake layer and spread remaining filling on top, leaving a ½-inch border.

4. Chill the cake for 30 minutes.

5. Pour ganache over top, letting it drip slightly down the sides.

6. Decorate with cookies, crumbs, truffles, and optional piped frosting.

7. Refrigerate 1 hour before serving.

Notes

• Let ingredients come to room temperature for a smoother batter and filling.

• Cake layers can be made a day ahead.

• Use dark cocoa for a richer flavor.

• Coffee enhances chocolate flavor and won’t affect the taste.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 cake)
• Calories: ~650
• Sugar: 48g
• Sodium: 320mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: <0.5g
• Carbohydrates: 75g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 85mg

Keywords: Triple chocolate cake, cookies and cream layer cake, Oreo chocolate cake, birthday chocolate cake, ganache cake, chocolate truffle cake, homemade chocolate cake, layered cookies and cream dessert

Your New Favorite Decadent Delight!

This Triple Chocolate Cookies & Cream Layer Cake is a true celebration of chocolate and cookies and cream. It’s rich, moist, creamy, and has that perfect crunch that makes every bite exciting. While it takes a little effort, the result is a showstopping cake that’s perfect for impressing guests and creating memorable moments.

Whether it’s a birthday, a holiday, or just a Tuesday that calls for something extraordinary, this cake is sure to be a hit. Get ready to bake, assemble, and indulge in this chocolatey, creamy dream!

If you make this Triple Chocolate Cookies & Cream Layer Cake, please share your experience! Leave a comment below and let me know what occasion you made it for or what your favorite part is!

📌 Pin This Decadent Recipe!

Save this incredible celebration cake recipe! Pin this Triple Chocolate Cookies & Cream Layer Cake recipe on Pinterest to your chocolate cake recipes, holiday baking, cookies and cream desserts, decadent desserts, or celebration cakes boards so you can easily find it for your next special occasion or serious chocolate craving!