Wednesday, May 28, 2014

Chocolate Oreo Cake

It’s Gavin’s half birthday today (and his pa’s actual birthday-Happy Birthday!) and it’s only normal to celebrate!  Gavin’s dad loves chocolate so I felt this cake was definitely appropriate.  I’ve made this cake many years ago (before I started the blog) and scrapbooked the recipe.   

This cake is very moist and decadently delicious.  The batter seems a little thin at first but bakes really well.  The filling is to die for (who would have thought Oreo crumbs would take it to a whole new level?) and the frosting is oh-so-chocolate-y.   This cake is perfect for the chocolate lover and is great for any occasion-really, who could resist the one and only famous Oreo?  Pair it with some milk and you’ve got yourself a nostalgic treat.  

Chocolate Oreo Cake

Makes 1 cake (6 inches-3 layers)

INGREDIENTS

for the cake:

10 Oreos-twisted to reveal the cream center (save the remainder for later)

1 ¾ cup all-purpose flour

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

2 eggs, at room temperature

1 cup milk

½ cup vegetable oil (or applesauce if you prefer)

2 teaspoons vanilla

2 cup granulated sugar

¾ cocoa powder

1 cup boiling water

for the filling:

½ cup whipping cream

2 teaspoons powdered sugar

Dash of vanilla

Oreo crumbs, from above

for the frosting:

½ cup butter, melted

2/3 cup cocoa

3 cup powdered sugar

1/3 cup milk

1 teaspoon vanilla

8 Oreo cookies, halved

DIRECTIONS

To make the cake: 

Grease the bottom and sides of three 6-inch round cake pans with butter.  Line the bottom with parchment paper & cut to fit. Dust lightly with flour. Line one of the pans with Oreos. Center one of the oven racks & preheat the oven to 350 degrees.

In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the eggs, milk, vanilla, sugar and oil. Add in the flour and mix until well combined. Mix the boiling water and cocoa powder together then add to the batter. Mix until fully incorporated. Scrape the bottom of the bowl to incorporate anything that might have gotten stuck. 

Divide the batter evenly between the three prepared pans (I used measuring cups to do this). Smooth out the tops. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.  Rotate the pans halfway through.  Transfer the pans to a wire rack & cool for 20 minutes. Run a sharp knife around the edges of the pans & transfer the cakes to a wire rack.

Cool completely before frosting.

for the filling:

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream on medium-high speed. Add in the powdered sugar and a dash of vanilla and mix until stiff peaks form. Add in the Oreo crumbs and fold in gently.

for the icing:

Mix together the icing ingredients until well combined. It should be spreadable consistency.

assembly:

Level out the cakes. Place the cake studded with the Oreos for the bottom layer. Spread ½ of the filling, then place the next layer on top. Spread the remainder of the filling, place the next layer on and frost the entire cake. Decorate with additional Oreo halves!

Source: adapted from Good Things Catered (a blog no longer in existenceL)