28 Oreo cookies, divided, for the bottoms of the cake pans
2 packages (8 ounces each) cream cheese, room temperature
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
13 Oreo cookies
1 cup semi-sweet chocolate chips
⅓ cup heavy cream
whipped topping, store-bought or homemade
Oreo cookies, for garnish
Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and line each with parchment paper.
In the bowl of a stand mixer with a paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
With the stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and mix just to combine. Scrape the bottom of the bowl with a rubber spatula.
Arrange 14 Oreo cookies on the bottom of each cake pan.
Evenly divide the batter between the prepared pans and bake for 35-40 minutes, or until a cake tester comes out clean. Some Oreos will rise up into the batter and that is okay!
When done, remove the cakes from the oven. Let them cool in the pans for 30 minutes; then turn them out onto a cooling rack to cool completely.
Store the cooled cakes in the refrigerator until ready for assembly.
Preheat the oven to 325°F. Spray an 8-inch spring-form pan with nonstick cooking spray and line it with parchment paper.
In the bowl of a stand mixer with a paddle attachment, add cream cheese and vanilla. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth (3-5 minutes). Scrape down the sides of the bowl if needed.
Arrange the Oreos on the bottom of the pan.
Pour the cheesecake filling over the Oreos and and bake 40-45 minutes, or until set.
Set the pan on a wire rack and let the cheesecake cool completely.
Refrigerate for at least 6 hours before assembling cake.
In a small saucepan, bring heavy cream to a boil. Remove from heat.
With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
Let sit to cool and thicken.
Make sure cheesecake and cakes are very chilled.
Place one layer of the chocolate cake on a cake stand. Try to get the side with the Oreos on the bottom, or facing down.
Gently place the cheesecake on top of chocolate cake, again, with the Oreo cookies on the bottom.
Place the second layer of chocolate cake (Oreos on the bottom) on top of the cheesecake.
Cover with cooled chocolate ganache.
Put whipped topping in a piping bag fitted with a closed star tip and pipe out dollops on top of the cake.
Press Oreos that have been halved into whipped cream dollops.
Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.
Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.
Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
Beat in the sugar and scrape down the sides of the bowl.
Add in the sour cream and vanilla.
Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 – 70 minutes. Let cheesecake cool on a wire rack.
Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Preheat oven to 350° F. Grease and flour a 10-inch bundt pan.
Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract and lemon zest into batter. Pour into prepared bundt pan.
Reduce oven temperature to 325° F.
Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
Beat confectioner’s sugar, lemon juice, and 2 tablespoons softened butter together in a bowl until glaze is smooth.
Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
1 tsp. kosher salt if using table salt use 1/2 tsp
1 1/2 cups (3 sticks or 340g) butter, room temperature
4 cups (500g) powdered sugar
3/4 cup (94g) cocoa powder
4 tbsp. (60ml) heavy whipping cream
2 tsp. (10ml) vanilla extract
pinch table salt
Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.
In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
Be sure to stop at least once and scrape the bowl.
With the mixer off, add cocoa powder, vanilla, and salt.
Turn mixer on low and blend for about 30 seconds.
One tablespoon at a time, add in heavy cream.
Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
3/4 cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes
Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.