CHOCOLATE COOKIES AND CREAM CAKE

A classic cookies and cream cake with a chocolate twist.

When it comes to my family, vanilla cookies and cream won’t do.  Everyone is a chocolate lover, and it’s an ingredient that indicates whether or not people will even try the dessert.  My brother-in-law’s birthday was a few months ago, and I decided to come up with my own combination of a recipe for his birthday cake.  I once memorized his ice cream order that consisted of chocolate ice cream and Oreo’s, so I knew that I had to take the cookies and cream route.  I began with my favorite chocolate cake recipe which always resulted in a light and fluffy cake. The crunchy pieces of the crushed Oreo’s combined with the whipped buttercream really took it over the edge.  I saved an extra slice just to take a photo of the inside, but it magically disappeared before I was even able to do so.  I must have a chocolate cookies and cream monster living in my house.

 

Chocolate Cookies and Cream Cake

2016-06-06 09:54:31

A classic cookies and cream cake with a butter cream & chocolate twist.

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FOR THE CAKE

1. 2 cups boiling water
2. 1 cup unsweetened cocoa powder
3. 1 cup unsalted butter, softened
4. 2 cups white sugar
5. 4 large eggs
6. 1 tsp vanilla
7. 3 cups flour
8. 2 tsp baking soda
9. 1/2 tsp baking powder
10. 1/2 tsp salt

FOR THE FROSTING

1. 3 sticks unsalted butter, softened (1.5 cups)
2. 4.5 cups powdered sugar
3. 1.5 tsp vanilla extract
4. 2-3 TBS whipping cream
5. 1 package of Oreo’s (amount up to you, mini’s for topping are optional)

Instructions

1. Preheat oven to 350F, and spray 3 9-inch round cake pans.
2. In a medium bowl, pour the boiling water over the cocoa powder. Mix it until it’s smooth. Set it aside and allow it to cool to room temperature.
3. In a large bowl, cream the butter until it’s soft enough to beat easily. Gradually add the sugar, beating the mixture between each addition until it’s light and fluffy.
4. Add the eggs one at a time, beating the mixture thoroughly each time. Add the vanilla.
5. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
6. Add the flour mixture to the butter mixture in three steps, alternating with the cocoa mixture. Mix until the batter is just smooth.
7. Add about 1 cup of crushed Oreo’s and mix together.
8. Spread the batter evenly between the 3 grease pans.
9. Bake the cakes in the preheated oven for 15-25 mins, or until a toothpick inserted in the center comes out clean.
10. For the frosting, beat butter until smooth.
11. Slowly add sugar in increments and mix on low speed until blended. Once fully incorporated, increase to medium for a few minutes.
12. Add vanilla and cream and continue to beat on medium speed for a minute.
13. Divide frosting in half and place into a separate bowl. Mix in crushed Oreo’s. This will be the filling for the layers.
14. Once cakes are completely cooled, place one layer and add a thin spread of the Oreo buttercream filling. Continue until all the layers have been filled, and cover the cake with the vanilla butter cream frosting.
15. Decorate as you like. I added some crushed Oreo’s to the sides and mini Oreo’s on top as well as extra swirls of the filling.

Notes

1. If the frosting turns out to thick, slowly add more cream.
2. If the frosting turns out too smooth, add more sugar.

By Dania : Always Two Fabulous

Adapted from Enjoy How To Cook

Adapted from Enjoy How To Cook

Always Two Fabulous https://alwaystwofabulous.com/