Chocolate Oreo Cake

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PREP TIME: 45 MIN

COOK TIME: 30 MIN

TOTAL TIME: 75

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So delicious and super easy to make this cake can be a birthday cake, anniversary cake or a just because cake any day of the week!

Ingredients

Chocolate Cake

• 2 Cups Flour
• 2 Cups Sugar
• 2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Dutch Processed Cocoa Powder
• 1/4 Cup Cocoa Powder
• 1 Cup Butter Milk
• 3/4 Cup Strong Coffee ( I used Folgers Black Silk)
• 3/4 Cup Vegetable Oil
• 1/4 Cup Vanilla Yogurt
• 2 Large Eggs
• 1 Egg White
• 2 Tsp Vanilla

Chocolate Ganache

• 1 1/2 Cups Semisweet Chocolate Chips(Reccomend Trader Joes)
• 1 1/3 Cups Heavy Whipping Cream

Oreo Mascarpone

All wet ingredients should be room temp.

8oz Unsalted Butter

6oz Mascarpone Cheese

3 Cups Powdered Sugar

1 Tbsp Half & Half

1/2 Tsp Vanilla

1/3 Cup Crushed Oreos

Instructions

Chocolate Cake

1. Assure all wet ingredients are room temp so the batter comes together.
2. Preheat oven to 350F and prepare 2-8" pans or 3-6" pans with non stick spray and parchment paper.
3. In a bowl, whisk together the, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add the sugar, oil, vanilla, eggs, yogurt and buttermilk.
4. Add the dry ingredients into the wet ingredients. Whisk well until everything is combined well. It is a runny batter.
5. Pour your batter evenly into prepared pans.
6. Bake for about 25-30 mins or until a toothpick inserted in the center comes out mostly clean.
7. Allow the cake to cool completely.

Chocolate Ganache

1. On a microwave safe bowl add the chocolate chips and heavy whipping cream.
2. Heat in 45 second intervals mixing inbetween until fully melted and combined.
3. This happens relatively quick should only take about 3 intervals.
4. Allow the ganache to cool outside of the fridge for about 1-3 hours.
5. It should be set, cool and smooth.
6. If it hardens add 1 Tbsp of heavy whipping cream and refrigerate for 20 seconds and mix until combined.
7. Let it sit for about 20 minutes to set and you're ready to use.

Oreo Mascarpone Frosting

1. In a stand mixer with a paddle attachment place the mascarpone and butter and beat for about 2-3 minutes until combined.
2. Scrape the sides and bottom of your bowl and add the half & half and the powdered sugar one cup at a time as it's mixing.
3. Once its creamy and combined add the cruched oreos and mix until just combined.

Assembling

1. Carefully cut the dome of the cake so you're working with an even layer.
2. Using a piping bag or a zip log bag with a hole on a corner pipe ganache around the edges of the cake to seal it so that the frosting does not come out of the cake.
3. Add about 2/3 of the frosting in the center the rest you can use to add some to the top to decorate the cake it would be too much to add all of the frosting in the center.
4. Refrigerate cake for 20-30 minutes to set a bit.
5. Use the rest of the cake with the ganache to your liking I did a thin layer of icing on the outside just adding swirls with an offset spatula and added crushed oreos to the sides.

TIPS

Your wet ingredients should always be room temp I cannot stress this enough. Is so that everything incorporates well!

Cake can be stored in the fridge covered for 5 days.

Share your pics with me on social media! #sweetmelibakery