PERFECT 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. 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.
This article and recipe
adapted from this site
HALAMAN SELANJUTNYA: