Miss Dee’s Recipes

Oreo Cake

It Looks and tastes sensational!

It Looks and tastes sensational!

 

 

Chocolate Cake

(2 of these)

  • 1 3/4 cups plain flour
  • 3/4 cup cocoa
  • 2 cup sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk (250 mL)
  • 1/2 vegetable oil (125 mL)
  • 2 teaspoons vanilla extract
  • 1/2  cup hot water (125 mL)
  • 20 quartered Oreos

 

Vanilla Cake

  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 120g butter
  • 2 eggs
  • 1/2 cup milk (125mL)
  • 1/2 teaspoon vanilla extract
  • 10 quartered Oreos

 

Oreo Filling

  • 250g softened cream cheese
  • 1 teaspoon vanilla
  • 2 cups icing sugar
  • 2 cups heavy cream (500 mL)

 

Garnish

  • crumbled Oreos (about 10)
  • Halved Oreos

 

Chocolate Ganache

1 tablespoon Butter
280g dark cooking chocolate

2/3 cup heavy cream

 

Instructions:

Preheat oven to 180C and grease cake pans

Chocolate cake:
In a stand mixer, combine the flour, sugar, cocoa, baking soda and baking powder and mix until combined.  Add the two eggs and mix.  While the mixer is beating, slowly add the buttermilk, oil and vanilla.  Ensure that water is hot, and add water slowly.  Once batter is combined, add quartered Oreo’s and mix a couple of times, being careful not to break up the Oreo’s.  Divide the batter into two equal portions in prepared cake pans and bake for 40-45 minutes or until a toothpick inserted comes out clean.  Allow to sit on a cooling rack before removing from pan and allow to cool completely.

 

Vanilla cake:
In a stand mixer, combine flour, sugar and baking powder and mix until combined.  While mixer is turning, add cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand.  Add eggs and continue to mix.  While mixer is turning, slowly add milk and vanilla.  Mix until batter is smooth.  Once batter is combined, add quartered Oreo’s and mix a couple of times, being careful not to break up the Oreo’s.  Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.   Allow to sit on a cooling rack before removing from pan and allow to cool completely.

While cakes are cooling, prepare filling.  In a stand mixer, whisk whipping cream until stiff peaks form.  Set aside in the fridge.  Switching to a paddle attachment in a clean bowl, beat cream cheese until cream cheese is soft.  Add icing sugar and vanilla and mix until smooth.  Add whipped cream to cream cheese mixture, and mix until smooth.

Ensure that each cake layer is even and level.  Place one chocolate cake on a cake board and smooth about 1/2 cup of filling onto it in an even layer.  Place the vanilla cake layer on next and repeat with a 1/2 cup of filling.  Smooth the filling on top.  Place the second chocolate cake on top, and cover the entire cake in a layer of filling.  At this point, I always like to place in the freezer for about 20-30 minutes (to set the cake).  Apply a second coat to the cake with the filling.  Place remaining filling into a piping bag fitted with a large open star tip and place in the fridge for later.

Prepare chocolate ganache: 1. Heat cream for a minute in microwave. 2. Break up chocolate and place it in the cream. 3. Place butter in the cream. 4. Stir it altogether until thoroughly mixed. Pour the chocolate ganache onto the edge of cake, a small amount at a time and let it drip down the sides.  Place some crumbled Oreos in the centre of the cake, and using remaining filling, pipe large open stars in a circle.  Place a half Oreo on top of every couple of stars.  Yummy!

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