Oreo
Cake.
A rich double chocolate
layer cake with two layers of Oreo cookies inside, a thick cream filling,
chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate
and Oreo lovers only!
Ingredients:
Chocolate Layer Cake
·
3/4 cup unsweetened cocoa powder (not dutch process)
·
1 and 1/2 cups granulated sugar
·
1 teaspoon baking soda
·
1/4 teaspoon salt
·
2 large eggs, at room temperature2
·
1/4 cup vegetable or canola oil
·
1 cup full fat sour cream or full fat Greek yogurt, at room
temperature
·
2 teaspoons vanilla extract
·
1/2 cup hot coffee or hot water
·
1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate
chips)
·
1 15.25 ounce package Oreos
Oreo Cream Filling
·
1/4 cup unsalted butter, softened to room temperature
·
1/4 cup shortening3
·
2 and 1/2 cups confectioners' sugar
·
2 Tablespoons milk or cream (cream preferred for best texture)
·
2 teaspoons vanilla extract
Chocolate Buttercream
·
3/4 cup unsalted butter, softened to room temperature
·
1/2 cup unsweetened cocoa powder
·
1 teaspoon vanilla extract
·
4 cups confectioners' sugar
·
1/4 cup milk or cream (cream preferred for best
texture)
·
16 additional Oreo cookies, pulsed into a fine crumb
Directions:
1.
Position oven rack in the center of the oven. Preheat to 350°F
(177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the
bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each
pan. Set aside.
2.
In a large bowl, using a handheld or stand mixer fitted with a
paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and
salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and
vanilla and mix for 1 minute on medium-low speed.
3.
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