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


  •  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  •  Add all dry ingredients to a large bowl and whisk together.
  •  Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  •  Add vanilla to boiling water and add to mixture. Mix well.
  • 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.
  •  Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  •  Make icing while cakes cool. Beat together butter and shortening until smooth.
  •  Slowly add 4 cups of powdered sugar and mix until smooth.
  • Add vanilla and Oreo crumbs and mix until smooth.
  • 1 Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  •  Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  • Once cakes are cool, remove cake domes from top with a large serrated knife.
  •  Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  •  Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  • 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.
  •  To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  •  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.
  •  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.
  •  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.
  •  Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

Source: https://www.lifeloveandsugar.com/chocolate-oreo-cake/

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