Saturday, April 16, 2016

Oreo Layer Cake with Chocolate Ganache Drip

Last week, I shared a peek into my dining room, and there just so happened to be a delicious looking Oreo cake sitting on my table.  I promised you guys I would share the recipe, so here it is!

My husband has a huge family and every month we have a birthday celebration for all the the birthdays that fall within that month.  I'm not lying when I say we have attempted to fit 11 names into the "happy birthday" song in the past!  Anyways, I made this Oreo layer cake for our February birthday celebration.  I wish I would have snapped a photo of what the inside of this cake looked like with the layered chocolate and vanilla cakes, but I promise you it was delicious!

Tutorial for how to bake a tall Oreo layer cake with an easy chocolate ganache drip.

Stacked Oreo Layer Cake

White cake

3/4 cup butter
2 cups sugar
1 egg
5 egg whites (150g)
2 tsp vanilla
1 cup whole milk
3 cups cake flour
1 tsp salt
1 tbsp baking powder

1. Grease two 8" round cake pans and lightly dust with flour
2. Beat butter and sugar together until fluffy.
3. Add in eggs, vanilla & milk.
4. Mix flour, salt and baking powder together in a medium sized bowl.  Slowly add flour mixture into batter, beating until incorporated.
5. Divide batter evenly between the two cake pans.
6. Bake at 350 degrees for approximately 30 minutes.

Chocolate cake

2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla
1 cup boiling water

1. Grease two 8" round cake pans and lightly dust with flour.
2. Mix first 6 dry ingredients together.  Add in milk, vegetable oil, eggs and vanilla.
3. Carefully add boiling water to the batter then beat on high speed for one minute.
4. Pour batter into the two greased cake pans.
5. Bake for 30-35 minutes at 350 degrees.

Vanilla Buttercream

3 cups icing sugar
1 cup salted Butter (softened)
2 tsp vanilla extract
2 tbsp whole milk

Combine all ingredients together and beat until fluffy.

Chocolate Ganache

1 cup chocolate chips
1 cup whipping cream

Slowly heat chocolate and whipping cream in a double broiler or microwave oven.  Stir constantly until chocolate has completely melted into a smooth consistency.

Stacking & Decorating the cake

8 whole Oreos
6 crushed Oreos

1. Begin stacking your cake by placing your first vanilla layer down on your cake board or cake stand.  Cover vanilla cake with a generous layer of buttercream.  Stack chocolate layer on top of vanilla layer and proceed to add more icing, then add the 2nd vanilla layer along with more icing and finally the 2nd chocolate layer.
2. Cover the entire cake with a thin layer of buttercream to seal in all of the crumbs. Place the cake in the refrigerator for 1 hour or in the freezer for 15 minutes to allow the buttercream to harden.
3. Take your cake out of the fridge and generously add another layer of buttercream frosting (saving a little for piping on top of the cake).  Use an offset spatula to smooth everything out.
4. Grab your crushed Oreos and press them into the bottom 1/3 of the cake.  Once finished, place your cake in the refrigerator for another hour or in the freezer for 15 more minutes to allow the buttercream & Oreo layer to set.
5. Now you are ready to add the chocolate ganache.  Using a spoon, place a small spoonful of ganache onto the cake near the edge.  Then, use the back of your spoon to push the ganache over the edge and let it drip down.  Repeat all the way around the cake until you are happy with how your drips look.
6.  Fill in the centre of your cake with the remaining ganache and use an offset spatula to smooth everything out.  Place your cake back into your refrigerator or freezer one last time to allow the chocolate to harden.
7. Fill a piping bag with the remaining buttercream and pipe 8 rosettes along the edge of the cake.
8. Push 8 Oreo cookies into the rosettes and you are done!
Time to enjoy your delicious masterpiece!!!

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