Mocha Oreo Dirt Cake
A deliciously creamy dessert that combines the rich flavors of chocolate, coffee, and Oreo cookies in an easy-to-prepare layered cake perfect for any occasion.
Ingrédients
For the Cake Base
- 30 pieces Oreo sandwich cookies Coarsely crushed, reserve half for topping
For the Cream Filling
- 227 grams cream cheese Softened
- 57 grams unsalted butter Softened
- 60 grams powdered sugar
- 720 millilitres whole milk
- 336 grams instant chocolate pudding mix
- 227 grams whipped topping Thawed
For the Coffee Mixture
- 60 millilitres hot water
- 20 grams instant coffee granules Can use decaffeinated for less caffeine
Instructions
Preparation
- Gather all ingredients and ensure cream cheese and butter are softened to room temperature.
- In a small bowl, mix instant coffee granules with hot water and stir until fully dissolved. Set aside to cool.
- Coarsely crush the Oreo cookies in a zip-top bag or food processor. Reserve half for the topping and spread the other half in a 23 x 33-centimetre dish.
Mixing
- In a medium bowl, blend softened cream cheese, unsalted butter, and powdered sugar with an electric mixer until smooth.
- In a large bowl, whisk together instant chocolate pudding mix and whole milk until it thickens, about 2-3 minutes.
- Combine the cream cheese mixture with the pudding mixture and blend until fully incorporated.
- Add the cooled coffee mixture and blend well until smooth.
- Gently fold in the thawed whipped topping until well combined.
Assembly
- Layer the pudding mixture over the crushed Oreo cookie base.
- Sprinkle the remaining crushed Oreo cookies on top.
Chill
- Cover the dish tightly and refrigerate for a minimum of 4 hours, or overnight.
Notes
Customize this cake by adding nuts, fruits, or different layers. Best served cold with fresh berries or ice cream on the side.