Sponge biscuit (18 cm | 7 inch)

  • 3 eggs
  • 160 grams (5.65 ounces) sugar
  • 40 grams (1.40 ounces) sunflower oil
  • 70 grams (2.45 ounces) milk
  • 130 grams (4.60 ounces) flour
  • 30 grams (1.05 ounces) alkalized cocoa
  • 7 grams (0.25 ounces) baking powder


  • 30 grams (1.05 ounces) cream (33%)
  • 30 grams (1.05 ounces) milk
  • 30 grams (1.05 ounces) sugar

Cheesecake (16 cm | 6.3 inch)

  • 300 grams (10.60 ounces) cream cheese
  • 60 grams (2.10 ounces) sugar
  • 2 eggs
  • 60 grams (2.10 ounces) cream (33%)
  • 6 pieces Oreo cookies

Mousse (16 cm | 6.3 inch)

  • 40 grams (1.40 ounces) milk chocolate
  • 60 grams (2.10 ounces) Nutella
  • 5 grams (0.20 ounces) gelatin
  • 25 grams (0.90 ounces) cold water
  • 130 grams (4.60 ounces) cream (33%)
  • 50 grams (1.75 ounces) crispy chocolate balls


  • 120 grams (4.25 ounces) sugar
  • 30 grams (1.05 ounces) water
  • 20 grams (0.70 ounces) glucose syrup
  • 40 grams (1.40 ounces) butter
  • 100 grams (3.55 ounces) cream
  • 40 grams (1.40 ounces) Nutella


  • 450 grams (15.85 ounces) cream cheese
  • 150 grams (5.30 ounces) cream
  • 60 grams (2.10 ounces) Nutella
  • 50 grams (1.75 ounces) powdered sugar
  • 8 pieces Oreo cookies

Coating creme

  • 140 grams (4.95 ounces) butter (82.5%)
  • 140 grams (4.95 ounces) powdered sugar
  • 420 grams (14.80 ounces) cream cheese
  • 30 grams (1.05 ounces) alkalized cocoa


  • Stand Mixer or Hand Mixer

    Essential for whipping up the fluffiest sponge and perfectly creamy fillings. A stand mixer is more convenient, but a hand mixer works just as well.

  • Mixing Bowls

    Having multiple bowls on hand will streamline your preparation process. Glass or stainless steel recommended for better temperature control.

  • Spatulas

    Silicone spatulas are perfect for folding and scraping every last bit of batter. Use separate ones for wet and dry ingredients.

  • Springform Pan

    Using a springform pan simplifies the process of removing your cheesecake without damaging it.

  • Baking Sheets

    Baking sheets help in even cooking and are excellent for holding parchment paper to prevent sticking.

  • Cling Film

    Wrap your sponge biscuits to keep them moist while they rest in the fridge.

  • Ring Mold

    Useful for shaping the mousse layer and ensuring it sets perfectly.

  • Electric Scale

    For precise measuring of your ingredients. Accuracy is key in baking.


Step 1

This unique cake uses both store-bought cookies and Nutella. Here’s how to make it, step by step:

Step 2

For the sponge biscuit (18 cm | 7 inch): 1. Whip the eggs with the sugar until a light and fluffy mass forms, about 5-10 minutes, depending on the mixer power. 2. Gradually add the milk and sunflower oil to the eggs, mixing gently with a whisk or spatula. Avoid using a mixer for this step to maintain the right consistency. 3. Sift the flour, cocoa powder, and baking powder together. Add this mix to the egg mixture and fold gently with a silicone spatula. 4. Bake at 160-170°C (320-338°F) for about 40-45 minutes. 5. Wrap the finished biscuit in cling film and refrigerate for 6-8 hours. Refrigeration helps the flavor set and makes it easier to slice.

Step 3

For soaking: 1. Combine the cream, milk, and sugar in a saucepan. 2. Heat until the sugar dissolves completely, then let it cool.

Step 4

For the cheesecake (16 cm | 6.3 inch): 1. Mix the cream cheese and sugar until smooth using a silicone spatula, ensuring the cheese is at room temperature. 2. Add the eggs one at a time, stirring thoroughly after each addition. 3. Stir in the cream. 4. Pour the mixture into a mold and place the Oreo cookies broken into large pieces on top. 5. Bake at 110-130°C (230-266°F) for about an hour until the center slightly jiggles but is not runny. 6. Turn off the oven, let the cheesecake cool inside, then refrigerate for several hours.

Step 5

For the mousse (16 cm | 6.3 inch): 1. Soak the gelatin in cold water. 2. Melt the chocolate in the microwave in short bursts. 3. Heat the soaked gelatin until dissolved and mix it with the chocolate and Nutella. Ensure the mixture is warm; microwave it slightly if necessary. 4. Whip the cream until soft peaks form. 5. Mix a small amount of whipped cream into the chocolate mixture, then combine with the remaining cream. 6. Fold in the crispy chocolate balls. 7. Pour into a 16 cm (6.3 inch) ring mold lined with cling film and freeze.

Step 6

For the caramel: 1. Heat the cream until very hot but not boiling. 2. In a saucepan, combine sugar, water, and glucose syrup over medium heat. 3. Cook until amber in color. 4. Add butter and mix well. 5. Pour in hot cream carefully, as it will boil vigorously. Stir until smooth and simmer for another 1-2 minutes. Remove from heat. 6. Stir in Nutella and refrigerate for several hours.

Step 7

For the custard: 1. Grind Oreo cookies into crumbs. 2. Combine cold cream cheese, cream, powdered sugar, and Nutella; whip until firm and fluffy. 3. Stir in the Oreo crumbs.

Step 8

Assemble the cake: 1. Cut the biscuit into 3 layers. 2. Follow the order for assembling: biscuit layer, soaking, 80 grams (2.80 oz) custard, cheesecake, 140 grams (4.95 oz) custard on the sides, 70 grams (2.45 oz) custard, caramel, 120 grams (4.25 oz) custard, the second biscuit layer, soaking, 120 grams (4.25 oz) custard, frozen mousse, 100 grams (3.55 oz) custard on the sides, 100 grams (3.55 oz) custard, final biscuit layer, soaking. 3. Refrigerate the cake for 8 hours.

Step 9

For the coating crème: 1. Whip the room temperature butter until fluffy. 2. Gradually add powdered sugar and continue to whip. 3. Add the cream cheese and whip until smooth. 4. Lastly, sift in the cocoa powder and whip until fully combined.


When it comes to serving this Ultimate Chocolate and Oreo Overload Cake, the sky’s the limit! Let's start with presentation: a beautiful cake deserves an elegant cake stand to make it the center of attention. Decorate the top with extra Oreo crumbs, a drizzle of caramel, or even some fresh berries for a pop of color.

If you're hosting a party, consider pairing this cake with a selection of coffees and dessert wines. The creamy layers and rich chocolate flavors complement a nice espresso or a Tawny Port, enhancing every bite.

For a family gathering, serve this cake with a scoop of vanilla ice cream on the side. The cold ice cream against the velvety custard and cheesecake layers creates a delightful contrast that both kids and adults will love.

Feeling festive? Add some sparklers or candles and turn it into a showstopper. Trust me, the most talked-about part of your event will be this unforgettable cake!

Leftovers (if there are any!) can be turned into cake pops or parfaits—just layer the remaining cake, mousse, and caramel in glasses for a quick, extravagant dessert later in the week.


To make a gluten-free version of this cake, substitute the flour in the sponge biscuit and any other parts of the recipe with a reliable gluten-free flour blend in a one-to-one ratio. Make sure to check that your baking powder and other ingredients are also gluten-free.

For a vegan twist, replace the eggs with an equivalent amount of flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use coconut cream instead of dairy cream. Nut-based cream cheese alternatives and vegan butter can easily substitute their respective dairy counterparts to maintain the richness and texture that make this cake a standout.


  • How do I know when my sponge is fully baked?

    Insert a toothpick into the center of the sponge biscuit; if it comes out clean or with very few crumbs clinging to it, your sponge is ready.

  • Can I use a hand mixer if I don't have a stand mixer?

    Absolutely! Just ensure you mix each ingredient adequately to achieve the right consistency.

  • What's the best way to avoid lumps in my cream cheese mixtures?

    Make sure your cream cheese is at room temperature and beat it well before adding other ingredients. This will help create a smooth texture.

  • Can I make this cake ahead of time?

    Yes, it's actually advisable to make it a day ahead to allow the flavors to meld together. Just keep it refrigerated until serving.

  • How can I prevent my caramel from crystallizing?

    The glucose syrup in this recipe helps prevent crystallization, but make sure not to stir the sugar-water mixture too early. Allow it to reach a light amber color undisturbed first.

  • Any tips for assembling the layers neatly?

    Use an offset spatula to spread each layer evenly. Assembling in a springform pan can also help in keeping the layers aligned and compact.

Nutrition facts

Recipe Yield:1 cake (18 cm | 7 inch)
Calories:Calories per serving will vary depending on slice size.
Calories (Min - Max):7600 - 8000
Total Fat:440g
Saturated Fat:250g
Total Carbohydrate:830g
Total Sugars:670g