Instructions

For the Cake Layer:

1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease and flour the edges.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
3. Next mix in the sour cream and beat until well combined.
4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.

For the Ice Cream:

1. Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Pour 1 1/4 cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
2. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.
3. To soften the cream cheese in the microwave, unwrap and microwave on a plate for 15-20 seconds.
4. Beat the softened cream cheese until it’s completely smooth and free of lumps. Next add the granulated sugar, 2 tablespoons heavy cream, and the vanilla extract and continue beating until well mixed.
5. Then fold in the prepared whipped cream until it’s fully incorporated.
6. Finally, roughly crush the Oreos by placing them in a Ziploc bag and smashing them with a rolling pin or something similar. Add the crushed Oreo cookies and stir until well-mixed.

To Assemble:

1. Transfer the cake layer to an 8-inch springform pan, lined with parchment paper or a cake collar. Or line your cake pan with plastic wrap along the bottom and up the sides of the pan.
2. Cut the dome off the top of the cake so it’s flat on top. Place the cake in the bottom of the pan. Pour the prepared ice cream base over the cake, spread evenly, and freeze until the filling is set, 2-4 hours.

For the Chocolate Ganache:

1. In a microwave-safe bowl, combine the chocolate and 6 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely melted. Allow to cool.
2. Pour the chocolate over top of the ice cream layer and spread evenly. Return the cake to the freezer until the ganache has set.

For the Whipped Topping:

1. Prepare a second batch of whipped cream following the same instructions as above. Pipe the whipped cream into a border using a large open star tip. Garnish with crushed cookies.