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

CHURRO CHEESECAKE BARS

INGREDIENTS 1/2 cup sugar 2 Tbsp ground cinnamon 2 (8 oz) packages cream cheese, softened 1/2 cup sugar 1 egg 1 tsp vanilla 2 (8 oz) cans Pillsbury crescent dinner rolls INSTRUCTIONS Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350� for about 30 minutes or until light brown. Read Full Recipe ---> Click Here
Post a Comment
Read more

RASPBERRY CHOCOLATE CHUNK COOKIES

Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix
Post a Comment
Read more

CHICKEN POTATO BAKE

INGREDIENTS 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel) 1 tablespoon minced garlic 1.5 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 1.5 pounds boneless skinless chicken (I like to use thighs) 3/4 cup shredded mozzarella cheese parsley (optional, freshly chopped) INSTRUCTIONS Preheat oven to 425 degrees F/220 degrees C. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat. Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper. Bake 20-25 minutes, until chicken is cooked and potatoes are browned. Sprinkle the mozzarella cheese over the top, return to the oven and b
Post a Comment
Read more