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
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
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