Chocolate Oreo Icebox Cake

  

This is a recipe that I have wanted to try for a long time, but never so much as after I tried the new Java Chip Oreos. If you haven’t tried those, you absolutely must! They are so good. The chocolate cookie with java filling and crunchy toffee bits is cookie perfection. Naturally, you can make this recipe as originally written, with plain Oreos, but why would you do it when Java Chip Oreos are available?

Chocolate Oreo Icebox Cake

Slightly adapted from beyondfrosting.com

FOR THE CAKE

8 oz. cream cheese, room temperature

1½ c. heavy whipping cream

1 t. vanilla extract

1 c. powdered sugar

2 T. cocoa powder

1 t. espresso powder

24 Java Chip Oreos, crushed

1 box (14.4 oz) chocolate graham crackers

 FOR THE TOPPING:

1¾ c. heavy whipping cream

1¼ c. powdered sugar

Hershey’s Syrup, for drizzle

6 Java Chip Oreos, crushed

 Line the bottom of a 9-inch springform pan with parchment paper. Align the chocolate graham crackers in the bottom of the pan, cutting crackers as needed to fit, but the more large/whole pieces you have, the better structure they will provide.

 Place the Oreos in a large Ziploc bag and use a rolling pin or another heavy object to crush, not pulverize, the Oreos; set aside.

 Using an electric mixer, beat the cream cheese for 2 to 3 minutes until it is completely smooth. Add ¼ cup of the heavy whipping cream and beat until the cream cheese resembles a liquid mixture. Then add remaining heavy whipping cream and vanilla extract and beat on medium-high speed. Once the mixture reach soft peaks. Then add the powdered sugar and cocoa powder and beat until stiff peaks form. Fold the crushed Oreos to the chocolate mousse until well incorporated.

 Divide the chocolate Oreo mousse in half. Spread half of the mousse over the bottom layer of graham crackers. It helps if you hold the graham crackers in place with your fingers if they are sliding around. Next, add a second layer of graham crackers and spread the remaining mousse. Finally, add the third and final layer of the graham crackers.

 FOR THE TOPPING

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Frost the top with a thin layer of whipping cream, and then pipe a border around the outside edge.

 Cover this with aluminum foil and freeze for 2 to 4 hours or you can choose to keep this in the refrigerator, but allow at least 4 hours for the graham crackers to soften.

Prior to serving, remove the icebox cake from the freezer and allow it to thaw for 20 minutes. Crush 6 Oreos and sprinkle over top of the cake. Drizzle Hershey’s Syrup over the Oreos.

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