Oreo Cookie Cake

oreo_cookie_cake

When you have a blog you have to have a schedule to make sure you can put note and blog about what you do. My schedule is set on my calendar but as you can tell that did not work really well for me. I had a lot of things come up and while I continued my cooking and baking none of it made it past the kitchen – or rather I should say past my friends delighted palettes.

One would think that it being the New Year I have started off with a new resolution. Well I will say this I am not about New Years resolutions but I am going to try to keep up with the blog. It helps me in a couple of ways :

  1. I get a list of what I have made and how I made it
  2. Whenever someone needs a recipe – its already published

So here is my first cake of the year. One of my very dear friends wanted an Oreo cake for his birthday. I was thrilled to have him ask me to make it. He throws the most fabulous parties, for a very tasty spread with wonderful drinks to go with it. I had never made an Oreo cookie cake before but it is apparently quite popular. I did a fair bit of research to figure out whether I wanted to bake with Oreo’s in the cake or just have Oreo frosting. I also tried to decide whether I wanted to frost the sides of the cake of just leave them ‘Au Natural’. Guess which one won the contest.

This is a really simple cake to make. You can choose to double the icing and frost the top if you like and the sides.

Ingredients

For the Cake

  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons unsalted butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 1 cup buttermilk
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract

For the filling

  • 1 cup unsalted butter (room temperature)
  • 2 cups finely crushed Oreo cookies
  • 2 1/2 cups confectioners sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

For the chocolate ganache

  • 1 cup dark chocolate chips
  • 1 cup heavy cream
  • 1/4 cup corn syrup

Method

  1. Preheat oven to 350 F. Line the bases of two 9 inch baking pans with parchment paper.
  2. Whisk 1st 5 dry ingredients together and set aside
  3. Cream butter for a few minutes and then add the sugar and continue creaming until light and fluffy about 5 minutes
  4. Add the eggs one at a time making sure each is incorporated before adding the next one.
  5. Add the vanilla extract and then the buttermilk in a slow stream continuing to whisk.
  6. Finally add the dry ingredients in two batches. Do not overbeat the batter.
  7. Divide the batter equally between the cake pans
  8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake
  9. Let the cakes cool for 10 minutes in the pan and then carefully remove them. Let the cool completely on a rack if you are icing them the same day. If not double wrap them in cling wrap and freeze them.

For the filling

  1. Cream the butter for a few minutes and then add the crushed Oreo’s and beat until incorporated.
  2. Add the sugar one cup at a time beating until incorporated
  3. Add the heavy cream and vanilla.

For the chocolate ganache (Make this after you have assembled the cake)

  1. Heat the heavy cream in a microwave until hot but not boiling. It takes about a minute and a half. Pour the cream over the chocolate and corn syrup.
  2. Let it sit for about 10 to 15 seconds and then start stirring slowly.
  3. Keep stirring until all the chocolate has melted use immediately.

Assembling the cake

  1. If you have frozen the cake take it out.
  2. I normally level the cake by cutting off the top, but that is not by any means necessary
  3. Brush with simple syrup (1/2 cup sugar, 1 cup water, boiled for about 5 minutes).
  4. Layer on the filling and spread evenly across the 1st cake
  5. Repeat with the next layer (level and brush with syrup)
  6. Put the cut side down onto the filling
  7. Make your chocolate ganache
  8. Pour over the cake and decorate with Oreo cookies. I used smaller Oreo cookies that were separated on the side

 

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