Chocolate cake with oreo, nutella & crispies

It’s not a typical cake. In fact, some chefs don’t support using the ready-made cookies and Nutella in the cakes, but sometimes you still can use them. All the chocolate lovers and kids will definitely like it!

This cake consists of:

• chocolate chiffon biscuit;
• creamy soaking;
• fluffy mousse with Nutella, milk chocolate and crisps;
• stringy chocolate caramel with Nutella;
• classic cheesecake with Oreo;
• creamy cheese crème with Oreo and Nutella.

The calculation is for a cake with a diameter of 18 cm (7 inch).

For the sponge biscuit (18 cm | 7 inch):

• Eggs – 3 pieces | 3.00 items
• Sugar – 160 g | 5.65 oz
• Sunflower oil – 40 g | 1.40 oz
• Milk – 70 g | 2.45 oz
• Flour – 130 g | 4.60 oz
• Alkalized cocoa – 30 g | 1.05 oz
• Baking powder – 7 g | 0.25 oz

Whip the eggs with the sugar until fluffy light mass (5-10 minutes, depending on the power of the mixer). Add the milk and the sunflower oil to the eggs, and mix gently with a whisk or a spatula (don’t use a mixer!). Sift the flour and the cocoa powder, and mix them with the baking powder; add the mix to the basic mass, and gently stir it with a silicone spatula using folding movements.

Bake the sponge biscuit at 160-170C (320 to 338F) for about 40 to 45 minutes. Wrap the finished biscuit with the cling film, and refrigerate it for 6 to 8 hours.

For soaking:

• Cream 33% - 30 g | 1.05 oz
• Milk – 30 g | 1.05 oz
• Sugar – 30 g | 1.05 oz

Combine all the ingredients, and heat; stir until the sugar dissolves, and cool.

For the cheesecake (16 cm | 6.3 inch):

• Cream cheese – 300 g | 10.60 oz
• Sugar – 60 g | 2.10 oz
• Eggs – 2 pcs | 2.00 items
• Cream 33% - 60 g | 2.10 oz
• Oreo – 6 pcs | 6.00 items

Grind the cheese at the room temperature with sugar using a silicone spatula. Add the eggs one at a time, stirring thoroughly each time until smooth. Add the cream, and stir. Pour the resulting mass into a mold and "drown" the biscuits, broken into large pieces, in it.

Bake the cheesecake at 110-130C (230 to 266F) for about an hour. The middle of the finished cheesecake should "shake" while remaining slightly runny. Let the cheesecake cool in the off oven, and refrigerate it for several hours.

For the mousse (16 cm | 6.3 inch):

• Milk chocolate – 40 g | 1.40 oz
• Nutella – 60 g | 2.10 oz
• Gelatin – 5 g | 0.20 oz
• Cold water – 25 g | 0.90 oz
• Cream 33% - 130 g | 4.60 oz
• Crispy chocolate balls - 30-50 g | 1.75 oz

You can use the breakfast cereals, glazed with chocolate.

Cover the 16 cm (6.3 inch) ring mold with the cling film. Soak the gelatin in cold water. Melt the chocolate in the microwave with pulses. Heat the gelatin until dissolved, and mix it with the chocolate and Nutella (at the time of combining with the cream, the mass should be warm enough; you can slightly warm it up in the microwave additionally).

Whip the cream until "half-whipped" state (until a slight relief appears). Add some of the whipped cream to the chocolate mass, and mix well. Combine the resulting mass with the rest of the cream, and add the crispy balls; stir, and pour the mass into a ring mold; put it in the freezer.

For the caramel:

• Sugar – 120 g | 4.25 oz
• Water – 30 g | 1.05 oz
• Glucose syrup – 20 g | 0.70 oz
• Butter – 40 g | 1.40 oz
• Cream – 100 g | 3.55 oz
• Nutella – 40 g | 1.40 oz

This amount of caramel is enough for 2 cakes (it’s less convenient to cook a smaller volume).

Heat the cream until very hot, but don’t boil it.

Combine the sugar with water and the glucose syrup in a saucepan with a thick bottom; place it on a medium heat. Glucose prevents the sugar crystallization, so the caramel can be easily mixed during the cooking process without fear that the sugar may crystallize.

Bring the mass to the amber color, and add the butter; mix well.

Reduce the heat, and add the hot cream. Be careful, as the mass will boil! Stir it until smooth and simmer for another 1-2 minutes. Remove the caramel from the heat; add Nutella, and stir. Place the finished caramel in the fridge for several hours.

For the custard:

• Cream cheese – 450 g | 15.85 oz
• Cream – 150 g | 5.30 oz
• Nutella – 60 g | 2.10 oz
• Powdered sugar – 50 g | 1.75 oz
• Oreo – 8 pcs | 8.00 items

Grind the Oreo into small crumbs. The cheese and the cream should be cold. Combine the cheese, the cream, the powdered sugar and Nutella, and whip until firm and fluffy. At the end of whipping, add the Oreo crumbs, and whip again until smooth.

Cut the biscuit into 3 layers.

Follow the next assembling order:

The biscuit layer – soaking – the custard (80 g | 2.80 oz) – the cheesecake – the sides around the cheesecake (140 g | 4.95 oz) – the sides for caramel (70 g |2.45 oz) – the caramel – the custard (120 g | 4.25 oz) – the biscuit layer – soaking – the custard (120 g | 4.25 oz) – the frozen mousse – the sides around the mousse (100 | 3.55 oz g) – the custard (100 g | 3.55 oz) – the biscuit layer – soaking.

Refrigerate the cake for 8 hours.

For the coating crème:

• Butter 82.5% - 140 g | 4.95 oz
• Powdered sugar – 140 g | 4.95 oz
• Cream cheese – 420 g | 14.80 oz
• Alkalized cocoa – 30 g | 1.05 oz

Whip the butter (at the room temperature) until fluffy. Add the powdered sugar, and whip again. Add the cream cheese, and whip. At the end of whipping, sift in the cocoa, and whip until smooth.