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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