Super moist, chocolate cake with creamy cookies and cream filling. Oreo buttercream on the outside, all topped with a rich chocolate ganache. So, so yummy!
A couple of years ago I decided to participate in one of the baking competitions at the state fair. I wanted to make something for the apple pie contest, but I had a friend who was competing in that competition and I didn’t want compete against her. So I decided to do the competition. I made a chocolate cupcake with a coconut ganache filling and a coconut frosting. I walked away with third place.
Last year I decided to try again. I made lime cupcakes with a white chocolate frosting. Again, I got third place. But it did seem a little better since there were more competitors.
Well, the state fair is coming up and I’ve been thinking about whether or not I want to compete again. But in the process of trying to decide, I’ve started baking cakes. The first of these was a cookies and cream cake. Chocolate cake with a cream filling and buttercream frosting with bits of cookie mixed in. It was really, really good.
I’m not sure if I’ll do the fair this year or not, and if I do, I don’t know if I make this recipe, but I do think I will definitely make this cake again.
*Adapted from Cakebycourtney.com
Cake
2 cups flour
1 2/3 cups sugar
3/4 cup cocoa powder (I used a mix of dark cocoa and regular)
2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 eggs at room temperature
1 cup hot water
1 teaspoon vanilla
Filling
3/4 cup heavy whipping cream
6 ounces cream cheese, softened
2 cups powdered sugar, measured and sifted
9 Oreos, broken up
Buttercream
8 Oreos crushed into fine crumbs
1 1/2 cup unsalted butter
4 1/2 cups powdered sugar, measured and sifted
2 1/2 tablespoons heavy whipping cream
Chocolate drip
1 cup dark chocolate chips
3/4 cup heavy whipping cream
For the cake:
Preheat oven to 350. Grease the three 8-inch round cake pans. Line the bottoms with parchment. Set aside.
In the bowl of a mixer, combine the flour, sugar, cocoa powder, soda, baking powder, and salt. Set aside.
In another bowl, add the eggs, buttermilk, water, oil and vanilla. Whisk to combine.
Turn mixer on and gradually add liquid ingredients to the dry. Mix until smooth. Scrape edges. Mix another 15 seconds.
Pour cake batter into the pans, evenly distributing the batter among the pans. Bake for about 18-20 minutes or until a toothpick comes out clean. Cool completely.
*If you are not making the cake within a few days, wrap in foil, place in a zip top bag and freeze.
For the filling:
Just before assembling, whip the heavy cream until stiff peaks form, about 3-5 minutes. Transfer to another bowl, and set aside.
In the mixer bowl, beat the cream cheese until smooth. With the mixer running, gradually add the powdered sugar. Beat until smooth. Fold in the cream cheese. Fold in the Oreos.
Buttercream:
Cream the butter for a couple of minutes. Gradually add the powdered sugar, scraping down the sides. Beat another minute. Add the heavy cream. Scrap down sides. Beat another 3-5 minutes. Fold in the cookie crumbs.
Chocolate drip:
Microwave the cream for 1 minute. Pour over the chocolate and let sit for a few minutes. Stir until smooth. Microwave for a few minutes if needed.
Assembling the cake:
Pipe buttercream around the edge of one of the layers. Fill with half of the filling. Place another layer of the cake on top of the first layer. Repeat piping the edge of the layer with buttercream and the filling. Place the last layer on the cake.
Cover cake with a thin layer of buttercream. Freeze cake for a few minutes. Frost with remaining frosting. Freezing again for a few minutes. Add the drip. Decorate as desired with Oreo cookies or remaining frosting.
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