Skip to main content

CHOCOLATE OREO CAKE

Ingredients: 

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

Oreo Icing:

1 1/2 c. (336g) butter
1 1/2 c. (284g) shortening
8–9 c. (920g-1035g) powdered sugar
3 c. (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 c. heavy whipping cream
Oreos, optional

Directions:

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. 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 Oreo's, 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 Oreo's on top in an even layer.
14. Add second layer of cake and add the rest of the of icing with chopped Oreo's on top in an even layer.
15. Add final layer of cake on top and frost the outside of the cake with remaining frosting.
16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
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.
19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the 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.











Labels:

Comments

Post a Comment

Popular posts from this blog

CREAMY MAC-AND-CHEESE

Ingredients 2 tbsp butter 1/4 tsp garlic powder 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp mustard powder Kosher salt and freshly ground black pepper 2 c heavy cream, room temperature 8 oz Colby Jack cheese, shredded 4 oz sharp Cheddar, shredded 1 lb baby shell pasta Directions In a large saucepan over medium heat, melt the butter. Add the garlic, white pepper, paprika, mustard powder. Add salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream.  Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste.                                              Here is how mine turned out:  ...
Post a Comment
Read more

PANERA FUDGE BROWNIE COPYCAT

I ngredients: 1/2 C. butter 3 oz. unsweetened chocolate, chopped 1/2 C. granulated sugar 1/2 C. brown sugar 2 large eggs 1 tsp. vanilla extract 1/2 C. semisweet chocolate chips 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt Directions: 1. Preheat the oven to 350 degrees and prepare a square baking dish. (9X9) 2.  Combine the chocolate and butter for the brownies in the microwave for 1 minute. Stir until the mixture is smooth. 3.  Add in the sugars, eggs, and vanilla extract. Gradually pour in the flour, baking powder, and salt. 4.  Fold the mixture together until combined. Add the chocolate chips and pour into the pan. 5.  Bake 30 minutes until a toothpick comes out clean. Let the brownies cool completely. Time needed 15 min  preparation +  30 min  cooking Serving Size 16 servings
Post a Comment
Read more

TIRAMISU

Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots Cognac or Brandy (2 oz)* 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. * I substituted the alcohol with vanilla extract Directions: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.Separate egg yolks and whites. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.Quickly dip a savoiardi in the espresso bowl. To get the right amou...
Post a Comment
Read more