Reality is, I need to reel in my diet. So what does one do if she isn’t going to bake a cake? She blogs about it. Its a logical answer. Still, it bites. Plus this cake is so good, I wanted to make another.
Often we can find our desires at odds with what our current reality can give us. It’s pretty cool when one is given the honest truth of where your reality lies. Sometimes we’ll see it reflecting back at us, yet we choose to look away and ignore the reflection starring back at us. Often times it takes experiences to see that reflection through the eyes of others. And if you’re lucky enough to have it told in an honest, kind way, it helps you to see the truth. May not always look pretty, may not be where you want to be, but it’s an opportunity for change. A chance to create the life you want around your current reality. Its yet another lesson in letting go. Letting go of what we thought we wanted in order to allow what we need in our life.
Ok, the cake. The Oreo Cookie Cake. Looks fancy. Nearly worthy of being in the front of the refrigerated glass case at the bakery counter. Reality is, this cake is so much easier to make than it looks! Its just the ganache drizzle that makes it appear all pretty. It’s really just vanilla buttercream and chocolate cake. Smash up some Reece’s Oreo cookies for the filling, call it a cookies and cream filling, then all the boys come running to your yard. Not true. That is definitely not reality. But, it will make for a delicious treat for anyone who loves an Oreo on occasion.
For this cake I used the Reece’s Oreos, which is a great combo, peanut butter and chocolate. Who doesn’t love that?! It would be easy enough to substitute this with any Oreo cookie. The classic, mint, S’more, Birthday Cake in a cake (is that a double negative?). You could crunch them up and add them to the outside layer of frosting as well if you’re really into them! There are endless variations to this cake. So play around with it and have fun! Just try not to eat a whole sleeve (not speaking from experience there).
Oreo Cookie Cake
(as adapted from Sweetapolita Midnight Cookies and Cream Cake)
- 1 1/2 cups (180g ) all purpose flour
- 1 1/2 cups (300g) sugar
- 3/4 cup (90g) dark unsweetened cocoa powder
- 1 1/2 teaspoons (6g) baking soda
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5g) salt
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (190ml) buttermilk
- 3/4 cup (190ml) hot brewed coffee
- 2 eggs, room temperature
- 2 teaspoons (10ml) pure vanilla extract
For the Frosting (and filling)
- 2 1/2 cups (5 sticks)(575g) unsalted butter, at room temperature
- 5 /4 cups (600g) confectioners sugar
- 4 1/2 tablespoons (70ml) milk
- 1 1/2 tablespoons (23ml) pure vanilla extract
- pinch or two of salt
- about 8-10 Oreo cookies (flavor of your choice) crumbled
For the Ganache:
- 5 ounces (150g) semi-sweet chocolate, chopped
- 3/4 cup (170g) unsalted butter, cut into cubes
- 1 tablespoon light corn syrup
For the Cake:
Pre-heat oven to 350° Line 3, 6″ cake pans with parchment paper, grease and flour.
In the bowl of an electric mixer fitted with the paddle attachment, add all dry ingredients to the bowl and mix on low setting until combined.
In a separate medium bowl combine all wet ingredients, whisking to slightly break eggs apart and incorporate all ingredients.
Add the wet ingredients to the dry, mix on medium speed until thoroughly combined. Batter will be thin.
Divide batter evenly in each pan, bake for 20 minutes or until cake tester inserted in the middle comes clean. If the cake isn’t done after 20 minutes, bake in 2 minute increments until done. Once cake is done, remove from oven and let rest on a wire rack for 10 minutes. Once cooled, take a knife and run along edges of cake to loosen from sides of cake pans, invert and let cakes cool completely on wire racks.
For the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter on medium speed for about 6 minutes until butter is very light, fluffy, and creamy.
Add remaining ingredients and whip again for 8 minutes. Frosting will be light, very white and fluffy!
Take about a third of the frosting and place in separate bowl and add in the crumbled Oreo Cookies, set aside.
For the Ganache:
In a small bowl over a small saucepan with simmering water, place the butter and chopped chocolate in the bowl. Let the chocolate and butter melt together. Once melted stir in the corn syrup. Let cool on the counter until ready to use.
To Assemble the Cake:
With a sharp serrated knife, cut domes off tops of cakes. Take first cake layer and place either directly on cake plate or on a 6″ cake round. Take half of the Oreo filling and make an even layer on cake. Place second cake layer on top of filling and repeat. Once third cake layer is on top, spread an even layer of the vanilla buttercream all over the cake as your first crumb coat. Place in refrigerator for 10-15 minutes. While cake is chilling, take 4 Oreo cookies, and with a sharp serrated knife saw Oreos in half. Set aside.
Take cake out of refrigerator and coat with the final layer of frosting, getting it as smooth as possible, with no dark cake showing. Place back in refrigerator for another 10 minutes. Once cake is chilled, remove from refrigerator. Take the chocolate ganache, with a large spoon, ladle a small amount of ganache onto center of cake. Keep adding ganache until it covers the top layer of the cake and starts to spill over. You’ll have to use your own judgment on how many drips you want. I use the back of the spoon to help it spill over the sides. Once you’ve reached your desired look, place cake back into refrigerator to let the ganache set.
Once cake is chilled and ganache is set, remove cake from refrigerator. In a piping bag fitted with your choice of piping tip, fill bag with remaining amount of vanilla buttercream. Pipe eight mounds evenly around cake. Take halved Oreos and place onto the mounds of frosting. Chill finished cake in refrigerator. Before serving let cake sit out at room temperature for 10-15 minutes and enjoy!
Sometimes we can have our cake and eat it too. Other times we must sacrifice what we want now for what we want most. It’s not often those two things come together, but when they do, it’ll be a beautiful thing.