Aren’t comfort foods necessary in the chilly fall weather? The reason behind this rich Oreo cake!
My daughter’s all-time favourite cake is this chocolate Oreo layer cake, which she demands for every birthday. I’m happy to comply because it’s so delicious and enjoyable to prepare!
You can’t go wrong with this chocolate layer cake with Oreo buttercream and a chocolate ganache drip to cap things off if you adore chocolate and Oreos (like we do). YUM!
Making an Oreo cake
This cake would make a wonderful basis for a Halloween cake and is ideal for whatever occasion you may be holding this season. Just top up with some adorable Halloween printables, and done!
PREP TIME: 1 hour and 30 minutes, TIME TO COOK: 30 M, TOTAL TIME: 2 HOURS.
Chocolate cake with Oreo buttercream frosting, chocolate ganache drip, and Oreo decorations for any occasion. Delicious and simple to create.
INGREDIENTS:
Chocolate Sponge
– 250g soft brown sugar,
– 250g butter,
– 1/2 teaspoon of vanilla extract,
– 4 eggs, big,
– 160 grams of sifted flour,
– 10g sifted baking powder,
– 90g sifted cocoa powder (100%).
Oreo SMBC (Swiss Meringue Buttercream)
– 5 egg whites at room temperature,
– 452g of room temperature butter, – 300g of caster sugar,
– One teaspoon of vanilla extract
– 2 cups of Oreos ground into a powder,
Chocolate Ganache Drip
– One cup of chocolate
– 1/2 to 1 cup of cream.
INSTRUCTIONS:
Chocolate Sponge
1- Beat sugar and butter for about 10 minutes, or until lighter and fluffier, in a mixer fitted with a paddle attachment.
2- Add the vanilla and then add each egg one at a time, blending after each addition.
3. Combine the dry ingredients in a separate basin.
4- Remove the mixture from the mixer and stir in the dry ingredients using a big metal spoon until they are thoroughly incorporated.
5- Distribute the batter evenly among three six-inch round cake pans prepared and coated with parchment paper (about 300 g in each tin).
6- Bake for about 25 to 30 minutes at 180 degrees Celsius or until a skewer inserted in the centre comes out clean.
7- Cakes should cool in the pan before being transferred to a wire rack to finish cooling.
Oreo SMBC & Frosting
1. Combine sugar and egg whites in the bowl of a standing mixer, and heat a pan of water over medium heat until the sugar is dissolved.
2. Use your fingers to rub the sugar to see whether it has dissolved.
3- Use your standing mixer’s whisk attachment to beat the mixture for 15 to 20 minutes or until it reaches room temperature and the bowl is fully cold to the touch.
4- When all the butter has been combined, add the butter in cubes, one at a time, while the mixer runs at medium speed.
5. Add the vanilla and blend.
Sixth, stir in 1 cup of Oreo cookie dust or crumbs.
7- Divide 1 cup of the completed buttercream into two halves for the swirls.
8. Fill and decorate the cake.
9- Sprinkle Oreo cookie crumbs on the cake’s bottom half while the icing is still moist. When you create the chocolate drop, chill your cake.
Chocolate Ganache Drip & Final Cake Décor
1- Pour cream and chocolate into a heat-resistant basin.
2. Microwave in 30-second increments until thoroughly blended.
Add to a spray bottle or piping bag in step 3. So that it won’t melt the frosting but is still pourable, let the ganache cool somewhat.
4- Pour chocolate ganache over the cake when it has cooled.
5. Add more Oreo cookies and buttercream swirls to complete the decoration.