Recipe

Dessert Stories


Tasnia Hossain Monika

OREO CHOCOLATE CAKE

Ingredients

FOR CHOCOLATE CAKE
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 ½ tsp vanilla
1 cup (240ml) boiling water

FOR OREO ICING
1 1/2 cups (336g) butter
1 1/2 cups (284g) butter
8–9 cups (920g-1035g) powdered sugar
3 cups (414g) Oreo crumbs (about 33Oreos)
1 tsp vanilla extract
6–7 tbsp (90ml-105ml) water

CHOCOLATE GANACHE

6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream
Oreos, optional

Instructions
Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 10 minutes and then remove to cooling racks to cool completely. Make icing while cakes cool. Beat together butter until smooth. Slowly add 4 cups of powdered sugar and mix until smooth. Add vanilla and Oreo crumbs and mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency. Set aside about 3 ½ cups of icing for the filling inside the cake and add chopped Oreos, if using. Once cakes are cool, remove cake domes from top with a large serrated knife.

Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer. Add second layer of cake and add the rest of the icing with chopped Oreos on top in an even layer. Add final layer of cake on top and frost the outside of the cake with remaining frosting. To make the chocolate ganache, add the chocolate chips to a medium sized bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use piping bag for drizzling around the edges. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and add an Oreo between each swirl. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve.

MINI CHOCOLATE CUPCAKES

Ingredients

FOR CUPCAKES

1 ½ cups all-purpose flour
1 ½ cups granulated sugar
3/4 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup cups warm water
1/4 cup vegetable oil
1 tsp vanilla extract

FOR BUTTERCREAM

1 ½ cups softened butter
Food colour
1 teaspoon vanilla extract
3-4 cups powdered sugar

Instructions
Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely. Make the frosting in a large bowl, beat butter until fluffy using a hand mixer. Add the food colour and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.