Skip to main content

CHOCOLATE OREO CAKE




INGREDIENTS

CHOCOLATE CAKE
  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water


OREO ICING
  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 8�9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 6�7 tbsp (90ml-105ml) water


CHOCOLATE GANACHE
  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional
  • NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.


INSTRUCTIONS

  1.  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2.  Add all dry ingredients to a large bowl and whisk together.
  3.  Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4.  Add vanilla to boiling water and add to mixture. Mix well.
  5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6.  Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7.  Make icing while cakes cool. Beat together butter and shortening until smooth.
  8.  Slowly add 4 cups of powdered sugar and mix until smooth.
  9. Add vanilla and Oreo crumbs and mix until smooth.
  10. 1 Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  11.  Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  12. Once cakes are cool, remove cake domes from top with a large serrated knife.
  13.  Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  14.  Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  16.  To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  17.  Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  18.  Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  19.  Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  20.  Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.





Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

Bakery Style Chocolate Chip Cookies

Ingredients 3 cups (380 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 2 sticks (227 grams) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar 1 1/4 cups (247 grams) lightly packed light brown sugar 2 teaspoons vanilla 2 large eggs, at room temperature 2 cups (340 grams) semi sweet chocolate chips Directions Preheat oven to 350�F. Line baking sheets with parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to �marinate� and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room tempe...
Post a Comment
Read more

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...
Post a Comment
Read more