Chocolate Cake with Cookies ‘n Cream Mousse

Instructions

For the Chocolate Cake:

1. Line an 8.5 x 4.5 in (21x11 cm) loaf pan with parchment paper.
2. Preheat the oven to 350°F (180°C). 
3. Combine milk, oil, vanilla, and eggs in a large mixing bowl or jug. Whisk until well combined and set aside.
4. In another large bowl, sift together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix with a spatula to combine thoroughly.
5. Pour the liquid mixture into the dry ingredients. Gently stir with a whisk until almost combined. Don’t overmix.
6. Mix hot water with instant coffee until dissolved. Add this mixture to the batter and gently fold with a whisk until just incorporated.
7. Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely.

For the Cheesecake Mousse Filling:

1. Cut the Oreos into quarters and sift them to remove fine crumbs, leaving only larger pieces for a whiter filling. Set aside.
2. In a large bowl, beat room temperature cream cheese, powdered sugar, and vanilla until creamy using a mixer on medium speed. Set aside.
3. In another bowl, whip chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a whisk until smooth and mousse-like consistency.
4. Add the chopped Oreos to the filling and fold gently with a spatula until evenly distributed.

Assembling the Cake:

1. Peel off the parchment paper from the cake, level the top, and cut it into two layers.
2. Clean the same pan used to bake the cake, moisten the inner side with water, and line it with plastic. The water helps the plastic adhere better to the pan.
3. Place one layer of cake in the pan. Spread the filling evenly over the cake layer. Top with the second cake layer and cover with plastic.
4. Refrigerate the cake for about 3 to 4 hours to set.

For the Chocolate Ganache Topping:

1. Place the chocolate and heavy cream in a bowl. Microwave in 30-second intervals, stirring until smooth.
2. Chill the ganache in the fridge for about 20 minutes, stirring occasionally, until it reaches a spreadable consistency. Be careful not to leave it in the fridge for too long, as it may become too firm to spread easily over the cake.
3. Remove the cake from the fridge. Invert the pan onto a serving plate, remove the pan, and peel off the plastic.
4. Spread the ganache over the cake, covering it entirely. 
5. Decorate with Oreo pieces on top as desired.
6. Keep the cake refrigerated until ready to serve. You can store it in the fridge for up to 3 days.