Chocolate Ice Cream Oreo Truffle Cake

Chelsea's Messy Apron

Ready in: 85 minutes
Prep Time: 60 minutes
Cook Time: 25 minutes
Servings: 8


  • 1/4 cup butter, at room temperature (do not melt)
    Milk, Eggs, Other Dairy
  • Reserved 2 tablespoons chocolate ganache
    Sweet Snacks
  • 1 1/4 cup packed chocolate ice cream, slightly softened
  • 1 (3.9 oz) chocolate fudge pudding mix, dry
  • 5 tablespoons cocoa powder
  • 2/3 cup spreadable cream cheese, at room temperature
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup dark chocolate chips
  • 3 very large eggs, at room temperature
    Milk, Eggs, Other Dairy
  • 1 (15.25 oz) Betty Crocker Chocolate Fudge Cake Mix
    Gluten Free
  • 3 tbsp. heavy cream
    Milk, Eggs, Other Dairy
  • 1/4 cup milk chocolate chips
  • 12-13 oreos, crushed coarsely
    Sweet Snacks
  • 3 1/4 cup powdered sugar
  • Optional: strawberries and powdered sugar for topping
  • 1/2 cup sour cream
    Milk, Eggs, Other Dairy
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
    Oil, Vinegar, Salad Dressing


  • Preheat the oven to 350 degrees F. Spray two round cake pans with nonstick spray and then lightly coat with cocoa powder or flour.In a large bowl, sift together the pudding and cake mix.In a separate bowl, combine the eggs, vegetable oil, vanilla, and sour cream.Beat in the ice cream with the wet ingredients. Beat until smooth.
  • Mix wet and dry until combined (do not over-stir or beat in too much air)
  • Pour the mixture evenly between the two cakes and bake for 20-25 minutes. After 20 minutes, stick a toothpick in the center of the cake. If it comes out clean, they are done baking and if not return it to the oven checking at 4-5 minute intervals until the toothpick comes out clean.
  • Remove from the oven, then remove from the pans after 10-15 minutes, and let cool completely.
  • Place one layer of cake on a cake stand or tray.
  • Mix together the cream cheese, powdered sugar, and vanilla extract. Stir until completely combined and then spread over the first cake. (This mixture should spread easily). Using a blender or food processor, crush the oreos (the centers do not need to be removed). Sprinkle the crushed oreos evenly over the cream cheese layer.
  • Combine the dark chocolate chips, milk chocolate chips, powdered sugar, and heavy cream in a microwave safe bowl.Microwave for 30 seconds, stir, and return to the microwave for another 20-25 seconds. Stir until completely melted.
  • Add more heavy cream if needed to thin the consistency, but you do want it pretty thick so it doesn't drip down the sides of the cake.
  • Remove two tablespoons of the ganache to use with the frosting.
  • Spread about half of the remaining ganache over the oreos making sure to avoid the edges so it doesn't run over. If the ganache is too runny, add more chocolate.Refrigerate until the chocolate is completely set-up before continuing.
  • Place the second chocolate cake over the chocolate ganache layer.
  • Spread the remaining ganache over the top cake and again return to the fridge.Meanwhile prepare the frosting.Beat together the softened cream cheese and room temperature butter until smooth. Beat in the cocoa powder, and the reserved two tablespoons of chocolate ganache. Slowly beat in the powdered sugar one cup at a time until your desired consistency is reached. I used 3 and 1/4 cups (not packed in) and it spread very easily on the cake.Once the cake has been chilled, spread the frosting evenly around and on top of the cake.
  • Place the oreos in a large freezer bag. Using a rolling pin crush the oreos, without making them completely go into crumbs. (Again, you can leave in the white filling). Sprinkle the oreos evenly on top of the cake.If you have any ganache left over, spoon it over the top layer of oreos (Or if you want, you can melt 1/4 cup chocolate chips with 2 teaspoons vegetable oil and spoon that over the oreos.)If desired sprinkle the cake with powdered sugar and garnish with a strawberry.
  • Serve immediately or return to the fridge. Store any leftovers in the fridge.


  • Calories: 1091.99  cal  (54.6%)
  • Fat: 54.11  g  (83.25%)
  • Saturated Fat: 33.59  g  (209.91%)
  • Carbohydrates: 147.67  g  (49.22%)
  • Sugar: 114.06  g  (126.73%)
  • Cholesterol: 169.43  mg  (56.48%)
  • Sodium: 839.7  mg  (36.51%)
  • Alcohol: 0.34  g  (1.91%)
  • Caffeine: 13.55  mg  (4.52%)
  • Protein: 12.54  g  (25.08%)
  • Iron: 5.39  mg  (29.92%)
  • Vitamin A: 1198.44  IU  (23.97%)
  • Phosphorus: 199.46  mg  (19.95%)
  • Manganese: 0.37  mg  (18.25%)
  • Vitamin B2: 0.3  mg  (17.44%)
  • Calcium: 166.63  mg  (16.66%)
  • Copper: 0.32  mg  (16.21%)
  • Selenium: 10.81  µg  (15.44%)
  • Magnesium: 51.72  mg  (12.93%)
  • Vitamin E: 1.81  mg  (12.06%)
  • Fiber: 2.86  g  (11.42%)
  • Vitamin K: 10.85  µg  (10.34%)
  • Potassium: 340.0  mg  (9.71%)
  • Zinc: 1.43  mg  (9.52%)
  • Vitamin B5: 0.89  mg  (8.91%)
  • Folate: 35.24  µg  (8.81%)
  • Vitamin B12: 0.45  µg  (7.42%)
  • Vitamin D: 0.95  µg  (6.36%)
  • Vitamin B1: 0.07  mg  (4.53%)
  • Vitamin B6: 0.09  mg  (4.42%)
  • Vitamin B3: 0.73  mg  (3.67%)

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