Saturday, May 25, 2013

Triple Layer Oreo Cake

Congratulations Maryam! She picked this celebratory cake from my pinterest board for her graduation day.

If you don't eat ANY Oreos, you only need to buy one package to make this whole cake. But, that is impossible, so buy two.

I adapted the recipe slightly. I added less coffee to the chocolate cake, which I am glad because you can taste just a hint of coffee with only 1/3 cup and I think any more would have been too much. I also omitted the coffee flavor in the frosting.

Also, I added mini chocolate chips to the chocolate cake layers instead of more Oreos, to give a more contrast flavor from the center layer. The chocolate chips also make the cake moist.

I doubled the whipped cream mixture so I can pipe dollops of oreo mousse on top of the cake. All of my adaptations are written below, so make my version. It was delicious, but to make it complete perfection, I would probably go with a different oreo white cake recipe. This one was a tad bit "bready". 

Triple Layer Oreo Cake
Adapted from Beantown Baker

Oreo Cake
1/2 stick unsalted butter, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup + 2 Tbsp + 2 tsp sugar
2 egg whites, at room temperature
12 whole Oreos, cut into quarters

Preheat oven to 350 F.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Bake for 25-30 min. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Cake
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1/3 cup freshly brewed hot coffee
1/2 cup mini semi-sweet chocolate chips

Preheat the oven to 350 F. 

Butter 2 (8-inch) round cake pans. If you would like, line with parchment paper, then butter and flour the pans to make the cake come out of the pan easier (I didn't do this).

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Stir in the chocolate chips.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Oreo Cream Filling
8 ounces softened cream cheese
1 tsp vanilla
2 cups powdered sugar
2 cups heavy whipping cream
16 whole Oreos, cut into quarters
5 Oreos, with cream filling removed from center

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/2 cup whipping cream until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).

Reserve half of mixture to use to decorate the top of the cake. Place in the refrigerator until ready to use.

Stir in the Oreo chunks (16 whole oreos, quartered) into the remaining whipped cream mixture. Spread half of filling on top of the first layer of chocolate cake. Stack the Oreo white cake layer on top, and then spread the remaining half of filling on top. Finish by stacking the last chocolate cake layer on top.

Place 5 Oreos (with cream filling removed) into a blender and pulse into crumbs. Mix with reserved whipped cream for the oreo mousse on top of cake. Return to refrigerator until ready to use.

Chocolate Frosting
6 ounces (1 cup) semisweet chocolate chips
2 sticks unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp pure vanilla extract
1 1/4 cups powdered sugar
5 whole Oreos (for garnish on top of cake)

Place the chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

Add the egg yolk and vanilla and continue beating for 3 minutes.

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until whipped and fluffy. Frost top and sides of cake.

Pipe the reserved oreo cream mousse into 10 dollops on top of cake. Garnish with 5 Oreos.

No comments:

Post a Comment

Blog Installation and Coding by Designs by Linds 2011