Chocolate Oreo Cake Recipe:
Chocolate Cake with Cookie Cream filling and Whipped Cream Frosting !!
It is really intriguing that for every occasion or event in life, we set protocols or what one could describe as “must- haves”. Quintessential birthdays! A birthday is anything less than complete without a cake. I can recall every single birthday of mine and the first thing I picture is a birthday cake. And when it comes to my best friend’s birthday, the cake has to go from my oven and nowhere else.
It took a lot of pondering and pacing up and down the kitchen before I could decide what to bake. I realised, I have noticed his new found liking for Oreo shakes and what could be better than an Oreo cake. Dreaming up a cake for your best friend… when it comes to it, is a huge talk not only mentally but emotionally too, because you don’t want to give your best friend anything less than perfect. But once you decide what to do and start making a mess, you are good to go! Baking is no fun without the mess, the dough-licking and the cake tin scrapings.
I must admit that I was very sceptic about this cake and had my fingers crossed for this one. I was slightly nervous because a bake disaster is the last thing I wanted. But I whipped out a chocolate cake layered with an Oreo butter cream frosting and covered in whipped cream. It was like an outburst of chocolate covered in an elegant layer of an ultra-creamy, yet light frosting. Call it an oreo cake or be a little fancy and name it chocolate cake with cookie cream filling…. It is a winner when you surprise you best friend and watch out for the tight hug –leap.
This is a cake best suited for birthdays. But for an Oreo fan…. Anytime!
For the cake:
- 1/2 cup butter (room temperature)
- 1/2 cup oil (any unflavoured oil, avoid strong ones like Olive or Ground nut)
- 1 cup water
- 1/2 cup buttermilk
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 cups flour
- 2 eggs
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt (Skip this if using salted butter)
- 1 teaspoon vanilla essence
For the cookie cream filling:
- ½ cup unsalted butter
- ¾ cup icing sugar
- 8-10 oreo cookies (or any other chocolate cookies)
For the whipped cream frosting:
- 1 packet of whipped cream ready mix
- 1 teaspoon of vanilla essence
- Pre-heat the oven to 180 degrees Celsius. Grease and dust two 8 inch cake tins. I used an 8 inch tin and a 7 inch tin.
- In a microwave safe bowl combine the butter, oil and water and place it in the microwave at high till the butter is melted. This should take about 30-40 seconds. Alternatively you could place it on medium heat it in a sauce pan till the butter is melted. Keep aside to cool.
- Combine the flour, sugar and cocoa in a separate bowl and stir in the butter mixture to obtain a smooth free flowing batter.
- Whisk in the eggs one at a time followed by the buttermilk, vanilla essence and baking powder.
- The batter is not very sweet, that is how it is meant to be, since you would be having a layer of filling in between.
- Divide the batter into two tins and bake for 30 minutes at 180 degrees Celsius. Insert a tooth pick to check if the cake is done.
- Reduce the temperature to around 160 degrees Celsius and bake for 10 minutes if the cake remains uncooked.
- The batter is a very free flowing liquid which will eventually settle down to yield a very moist cake, don’t worry if the batter is too runny.
- Cool the cakes completely before proceeding further.
The cookie cream filling:
- Beat the butter in a bowl till creamy. Slowly incorporate the icing sugar and beat till it is fluffy and creamy. Now crush the cookies with your hands, if you don’t like it to be messy, you could place it in a zip log bag and crush it with a rolling pin. Add this lovely crumble to the butter and sugar and gently fold. Place in the refrigerator till use.
The whipped cream frosting:
- Whip up the cream as instructed on the packaging.
- Add vanilla essence while whipping it. I prefer not to add sugar to this, to avoid overload of sweet. You may add icing sugar to taste, if you please.
Putting The Oreo Cake together:
- Cut each of the cake into two horizontal sections. Apply a layer of the butter cream and stack the layers one on top of the other.(I spread a layer of chocolate sauce on the bottom most layer, this is absolutely optional. You could add or omit a few things in the assembly to suit your taste; it is completely up to you.)
- Cover the assembled cake generously with the whipped cream.
- Top it with cookies or any decoration of your choice.
- Leave the cake in the fridge at least for 6 hours for the cream to set before enjoying !
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