- 1 chocolate cake mix
- 3 eggs
- 1/2 cup unsalted butter, melted
- 3 servings instant coffee powder
- 1 cup chocolate creamer
- 1 (14 oz) can sweetened condensed milk
- 2 cups crushed Oreos, divided
For the ganache:
- 12 oz semi sweet chocolate chips
- 1/2 cup chocolate coffee creamer
- 1 tbsp unsalted butter
For the whipped cream:
Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.
In a mixing bowl, combine the cake mix, eggs and 1/2 cup melted butter. Mix until smooth. Pour into a greased Lodge Logic 12” cast iron skillet and spread evenly. Bake on the second shelf until a toothpick inserted in the center comes out clean, about 40 minutes. Remove from the cooker and let cool completely.
Using the handle of a wooden spoon, poke 15-20 holes in the cake. In a bowl, whisk together the sweetened condensed milk and 1 cup of the chocolate coffee creamer. Pour over the cake, filling the holes.
Combine the ganache ingredients in a microwave safe bowl. Heat until chips are melted. Whisk until smooth. Mix in 1 cup crushed Oreos. Evenly pour the ganache mixture over the cake.
Combine the whipped cream ingredients in a stand mixer. Whisk on medium high until stiff peaks are formed. Spread the whipped cream over the ganache. Top the whipped cream with the remaining 1 cup of crushed Oreos.
Refrigerate at least two hours (to overnight) before serving, to allow the liquid to soak into the cake.