Wednesday, July 27, 2011

Triple Layer Oreo Cake

I have a number of blog posts in my brain that I've been meaning to actually post - this month has just slipped by!
We had a bunch of relatives in town for the weekend of the 4th and it turned into one non-stop party! This included celebrating my grandmother's 87th birthday. I volunteered to make the cakes and couldn't decide on just one recipe - so I made two (I'll post the other later). This was a ton of fun to make and I so wish I could have tasted it (Ida has been extremely sensitive to dairy and chocolate.)! But I trust my husband's taste buds and he loved it. How could it not be good - it uses a WHOLE package of Oreos!
The recipe is from Beantown Baker and I didn't alter a thing. I will say, however, that next time I'd use 9in pans - the 8in overflowed. (I didn't have the smoothest icing job as I was literally assembling layers in between my turn on Settlers.) The recipe is long and time-consuming but oh so worth it!

Recipe after the break

Making this cake
1. Bake the cake layers. The cake layers can be made in advance and refrigerated or frozen. Layers should be completely cooled prior to assembling the cake
2. Make the Oreo filling
3. Stack the cake
4. Make the chocolate frosting
5. Frost and decorate the cake

Oreo Chunks
1 package Oreos

Remove 4 Oreos from the package for decorating the top of the cake.

Chop one row of the Oreos (1/4th of them), and set aside for the filling.

Chop one row of Oreos (1/4th of them), and toss with 1 Tbsp flour for the Oreo Layer and set aside.

Chop the remaining two rows of Oreos (1/2 of them), and toss with 2 Tbsp flour for the chocolate layers and set aside.

Oreo Cake Layer
1/2 stick unsalted butter, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup + 2 Tbsp + 2 tsp sugar
1.5 egg whites, at room temperature
1/4 package Oreos, cut into quarters

Preheat over to 350F.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Bake for 25-30 min. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Cake Layers (from Ina Garten)
butter, for greasing the pans
1 3/4 cups flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1 cup freshly brewed hot coffee
1/2 package Oreos, cut into quarters

Preheat the oven to 350. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. (I'd use 9in)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Stir in the Oreo chunks.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Oreo Filling
4 ounces softened cream cheese
1/2 tsp vanilla
1 cup powdered sugar
1 cup heavy whipping cream
1/4 package Oreos, cut into quarters

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).

Reserve 1/2 cup to use to decorate the top of the cake. Place in the refrigerator until ready to use.

Stir in the reserved Oreo chunks into the remaining whipped cream mixture. Immediately spread filling on top of the Oreo layer and one of the chocolate layers.

Chocolate Frosting
6 ounces semisweet chocolate
2 sticks unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp pure vanilla extract
1 1/4 cups powdered sugar
1 Tbsp instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

Add the egg yolk and vanilla and continue beating for 3 minutes.

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

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