Recipe courtesy of Stephen Lowry

Chocolate Cake with Cookies-and-Milk Mousse Filling

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Chocolate Cake:

Nonstick cooking spray

2 3/4 cups all-purpose flour

2 cups granulated sugar 

1 cup brown sugar 

1 1/2 cups cocoa powder 

3 teaspoons baking soda 

1 1/2 teaspoons baking powder 

1 1/4 teaspoons salt 

1 1/2 cups sour cream 

3/4 cup oil 

1/3 cup milk 

2 tablespoons vanilla extract 

3 eggs plus 2 egg yolks 

1 1/2 cups hot water 

Milk Mousse:

1 cup heavy whipping cream

1 cup crushed chocolate sandwich cookies, such as Oreos 

1/4 cup cookie-and-cream-flavor pudding mix, such as Jell-O Oreo

1/4 cup cookie-and-cream-flavor pudding mix, such as Jell-O Oreo 

American Buttercream, for icing, recipe follows

Fondant, for decorating

American Buttercream:

1 pound unsalted butter

8 cups confectioners' sugar

2 tablespoons vanilla extract

1 tablespoon water

Directions

Special equipment:
four 6-inch round cake pans
  1. For the chocolate cake: Preheat the oven to 350 degrees F. Coat four 6-inch round cake pans with cooking spray; line with parchment paper.
  2. Combine the flour, granulated and brown sugars, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix thoroughly.
  3. In another bowl, mix together the sour cream, oil, milk, vanilla, eggs and egg yolks, then pour into the dry ingredients. Mix on medium speed for 5 minutes.
  4. Adjust the mixer speed to low and add the hot water slowly until fully combined.
  5. Pour the batter into the prepared cake pans and bake until the cakes spring back to the touch or a tester inserted in the center comes out clean, 30 minutes.
  6. For the cookies-and-milk mousse filling: Combine the cream, cookies and pudding mix in the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed until thickened, 1 to 2 minutes. Continue mixing on high speed until peaks form and the mixture has a mousse consistency.
  7. To assemble the cake: Cut the domed top off of each cake round. Place one round on a serving plate. Using an offset spatula, spread an even layer of the filling on top. Repeat with the remaining layers until the cake is fully stacked. Coat the cake with American Buttercream, then apply fondant.

American Buttercream:

  1. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Add the powdered sugar, vanilla and water, and mix on low speed until blended. Increase the speed to medium and continue beating until white in color. Scrape down the sides of the bowl with a spatula, then return the mixer to medium speed for 2 minutes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.