Tuesday, 7 June 2011

Triple Layer Oreo Cake (Warning: You might put on weight just LOOKING at this cake)

It was my mum's *cough* 40th *cough* birthday on the 27th of May and as I told you in this post, she's LOVES chocolate. So I knew I had to make her a cake that was loaded with chocolate. This cake came to mind pretty quickly because it was love at first sight as soon as I saw it but as it's such a big cake, I wanted to save it for a special occasion. And what better occasion than my amazing mum's birthday eh?


This recipe has been adapted slightly from Beantown Baker's. She's one of my favourite baking bloggers and I want to make layer cakes like her when I grow up!


I won't lie to you - this is a very involved cake. It took me about 7 hours to make but it is totally worth it in the end! I also had a few issues with the chocolate layers - my cake mixture was too watery and they rose unevenly making for very ugly uneven cakes; I'm amazed at the multitude of sins I was able to hide with the frosting! I've adapted the recipe slightly to try and resolve the issues I had but I haven't tested it yet. I'll update you guys when I do.


However, the time it takes is totally worth it. Even with their problems, the chocolate cake layers were wonderfully moist cake - I think they might be my favourite chocolate cake recipe (after Guinness chocolate cake) and the Oreo filling ... wow. It's creamy and vanilla-ey and not too sweet but still full of flavour. Yum. Yum. Yum. I'm using it to frost every cake I ever make EVER! Well. Okay. That is an exaggeration but this filling is that good! The whole cake is rich and decadent and incredible. It's just an amazing cake! And I'll stop now because I'm gushing. But you try it and see if you don't gush too!
Steps it takes to put this cake together
1 - Bake the cake layers. The cake layers can be made in advance and refrigerated or frozen. Layers should be completely cooled prior to assembling the cake
2 - Make the Oreo filling
3 - Stack the cake - Place 1 chocolate layer, flat side up, on a flat plate or cake pedestal. With a knife or spatula, spread the top with half of the Oreo filling. Place the Oreo cake layer on top and spread with the remaining Oreo filling. Place the last chocolate cake layer on top.
4 - Make the chocolate frosting
5 - Frost and decorate the cake. Spread frosting evenly on the top and sides of the cake and decorate with Oreo cookies and reserved filling. I used mini cookies.
Chocolate Cake Layers
Butter for greasing the cake tins
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
2 tsps vanilla
1/2 cup freshly brewed hot coffee (I used instant)
1 1/2 packs of Oreos (about 21 cookies), cut  into quarters


1 - Preheat oven to 180C/Gas Mark 4/350F.Grease and flour 2 (8 inch) round cake pans
2 - Combine the flour, sugar, cocoa, baking soda, baking powder and salt
3 - In another bowl, combine the buttermilk, oil, eggs and vanilla
4 - With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the sides and bottom of the bowl to make sure it is all combined
5 - Stir in the Oreo chunks and pour the batter into the prepared pans and bake for 35-40 minutes or until a skewer comes out clean.
6 - Cool in the pans for 30 minutes and then turn them out onto a cooling rack and cool completely


Oreo Cake Layer
57g unsalted butter, at room temp
1/2 cup milk
2 tsps vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup + 2 tbsp + 2 tsp sugar
1 1/2 egg whites, at room temp
1 pack Oreos (14 cookies), cut into quarters


1 - Preheat oven to 180C/Gas Mark 4/350F.Grease and flour 1 (8 inch) round cake pan
2 - In a large bowl cream the butter until lighter and fluffy, about 3 - 5 minutes. Add the sugar and beat for another two minutes. Add the vanilla and beat until combined.
3 - In a separate bowl, combine the flour, baking powder and salt
4 - Add the dry ingredients in three batches, alternating with the milk. Start and end with the flour mix. Each time, beat only just combined
5 - Add the egg whites and beat for one more minute
6 - Fold in the quartered cookies, pour batter into prepared cake tin and bake for 25 - 30 minutes or until an inserted skewer comes out clean. 
7 - Allow to cool in the tin for about 10 minutes then turn out onto a rack and allow to cool completely


Oreo Filling
113g cream cheese, at room temp
1 tsp vanilla
1 cup icing sugar
1 cup whipping or double cream
7 Oreos, cut into quarters


1 - Using an electric mixer, beat the cream cheese, vanilla and icing sugar until light and creamy. 
2 - Add half of the cream and beat until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream.
3 - Reserve 1/2 cup to use to decorate top of cake (I forgot to do this) and place the rest in the fridge until ready to use
4 - When ready to use, stir in the Oreo chunks


Chocolate Frosting
170g dark chocolate (70% cocoa solids)
227g unsalted butter, at room temp
1 egg yolk, at room temp
1 tsp pure vanilla extract

1 tbsp instant coffee


1 - Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2 - Using an electric mixer, beat butter on medium high speed until lighter and fluffy, about 4 minutes
3 - Add the egg yolk and vanilla and continue beating for 3 minutes
4 - Stir in the icing sugar (so that it doesn't go everywhere) and then beat until smooth and creamy, scraping down the bowl as necessary
5 - Dissolve the coffee in 2 teaspoons of very hot tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread immediately on the  cooled cake

12 comments:

Adura said...

Oh.My.Heart!!!!

Looks yummy! My birthday's in exactly 3 weeks so.... umm yeah ;)

N.I.L (Naijamum in London) said...

OMG....I have to keep away from this one.

However, if the world was coming to an end today. My last order would be a rack of greasy ribs, large onion rigs, several cocktails AND THIS CAKE!!

OMG. Good job

Dayor said...

WooW! *mouth watering*...I have this crazy weakness for cakes that I'm really trying to overcome


http://thediaryofafatnaijagirl.blogspot.com/

Jen said...

Your cake looks amazing! So glad you and your mom enjoyed it. Sorry to hear the chocolate layers were a pain for you.

N.I.L (Naijamum in London) said...

PS - Your recipe for okra soup is now ready here:
http://littlemissgastronome.blogspot.com/2011/06/okra-soup.html

Thanks to 9ja Foodie

Enjoy
xoxoxo

Chic Therapy said...

I think i just gained 5lbs! looks soooooooooooo good!Anyway when you open your pastry store (whatever part of the world) i shall visit and taste all these wonders you have tortured me with.

Anonymous said...

finding this blog is the best thing that happened to me today! I also like making cakes but they are never fluffy, always hard. What can I do please. Thank you and keep up the gd work

Abeke

Vickii said...

Hi Abeke,

That is a very lovely comment thank you :) It's difficult to tell you exactly what the problem is without knowing the details. If it happens again, leave me a comment with the recipe and I'll try and help. However some general suggestions I can give are:
1) Always follow the recipe. With baking, unlike cooking, at least until you're experienced? It's not a good idea to do your own thing
2)Do you use an electric mixer? You can get extremely cheap ones these days and they are far more effective (not to mention less tiring) than mixing by hand
3) With cakes, you usually beat butter and sugar, eggs, and then add the flour and milk/liquid. Always beat the butter and sugar a lot! At least 3 mins. 5 if you don't get too bored. Add eggs one by one and beat for 1 minute after each egg. Add the flour and liquid like so flour/liquid/flour/liquid/flour so three batches of flour, two of liquid. And mix after each addition but only till combined. Don't over beat at this point or your cake will get tough.
Good luck!

Anonymous said...

Dear Vickii

thanks a lot for your reply. my recipe for sponge cake is 500g of self raising flour, 500g of sugar, 10 eggs and 500g of butter (i m sure there s something wrong with it). I usually mix butter and sugar and egg and then fold in the flour.

I ll follow your method and feedback. Thank you so much

Abeke

Anonymous said...

what is 1.5 eggwhites

Vickii said...

@Abeke, I compared your recipe to this one from BBC food http://www.bbcgoodfood.com/recipes/10937/simple-sponge and your proportions look right. The one thing that is missing is baking powder. I know you're using self raising flour but this recipe includes baking powder too. I would suggest adding 3 level tsps of baking powder (combine with your flour) next time you make it. If the cake isn't rising enough, it would explain why it gets dense and hard. Good luck! Let me know how it goes. Also I would suggest vanilla extract, it's great in everything but especially in a basic sponge.

Vickii said...

@anonymous - 1.5 egg whites is the white from a whole egg and also approximately half the white from another egg.