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CHOCOLATE OREO CAKE

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INGREDIENTSCHOCOLATE 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

  • Semi sweet chocolate chips 6 oz (1 cup | 169g)
  • 1/2 cup of heavy whipping cream
  • Oreos, optional

NOTE:

  •  You 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

  • Prepare three 8 inch cake pans with parchment circles in the bottom, and grease the sides paper.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Divide the battery between three cakes and make it at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cakes from the oven and allow it to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make icing while cakes are cool. Beat together butter and shortening until smooth.
  • Slowly add 4 cups of powdered sugar and mix until smooth.
  • Add vanilla and Oreo crumbs and mix until smooth.
  • Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you have smooth consistency.
  • Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  • Once cakes are cool, remove the cake domes from the top with a large serrated knife.
  • Place first layer of cake on cake plate. 1/2 of the icing spreads with the chopped Oreos on top in an even layer.
  • Add Oreos on top in an event layer.
  • Add final layer of cake on top and frost from the outside of the cake with remaining frosting. Feel free to use my tutorial for how to Frost a smooth cake.
  • To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
  • 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.
  • Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the cake on top of the cake and evenly spread. I like to use a squeeze bottle for drizzling around the edges.
  • Allow the cache to firm up a bit, then the remainder pipe of the frosting around the top of the cake and add Oreo between each swirl. I used Ateco tip 847.
  • Sprinkle a few Oreos Crumbs onto to the cake, if desired, then serve. Cake is the best when well covered for 3-4 days.
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