Description
A delicious and indulgent Oreo Cheesecake Churro Drip Cake that combines layers of rich chocolate cake, creamy Oreo cheesecake filling, and crispy churro topping, all drizzled with a luscious chocolate ganache.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (store-bought or homemade)
- 1 cup crushed Oreo cookies
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 large eggs
- ½ teaspoon cinnamon
- ½ cup granulated sugar (for coating)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the Oreo cheesecake filling, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gently fold in the whipped cream and crushed Oreo cookies until well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread the Oreo cheesecake filling evenly on top, then place the second cake layer on top.
- To make the churro topping, bring water, butter, sugar, and vanilla extract to a boil in a saucepan. Remove from heat and stir in the flour until a dough forms. Let cool slightly, then add the eggs one at a time, mixing until smooth.
- Heat oil in a deep pan over medium heat. Transfer the churro dough to a piping bag fitted with a star tip. Pipe 3-4 inch strips into the hot oil, frying until golden brown on both sides. Remove and drain on paper towels, then roll in a mixture of cinnamon and sugar.
- For the chocolate drip, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.
- Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides. Decorate the top with the churros.
Notes
- For a more intense chocolate flavor, use dark chocolate chips for the drip.
- Consider adding a layer of crushed Oreos between the cake layers for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg