Sometimes, you just need some chocolate. And when I say some, I mean a lot. And by a lot, I mean chocolate cake with chocolate buttercream, covered in crushed chocolate Oreo cookies, and a middle layer of thick Oreo cream thrown in for good measure. If a slice of this does’t appease your craving, then you may want to see a doctor. If you know any chocolate lovers, make this and you will be a rock star in their eyes!
This recipe is SLIGHTLY adapted from Surprise-Inside Cakes By: Amanda Rettke and Sallys Baking Addiction.
Indulgent Chocolate Oreo Cake
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
- FOR THE CAKE
- 3/4 cup unsweetened cocoa powder (not dutch process)
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups cake flour*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/4 cup vegetable or canola oil
- 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup hot coffee or hot water
- OREO CREAM FILLING
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup shortening*
- 2 and 1/2 cups confectioners’ sugar
- 2 Tablespoons milk or cream (cream preferred for best texture)
- 2 teaspoons vanilla extract
- CHOCOLATE BUTTERCREAM
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 1/4 cup milk or cream (cream preferred for best texture)
- 16 Oreo cookies, pulsed into a fine crumb
Instructions
- Position oven rack in the center of the oven. Preheat to 350F degrees. Generously spray two 9-inch cake pans with nonstick spray. Set aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
- Remove the bowl from the mixer and add the hot water; stir to combine. Try to avoid over mixing the batter.
- Pour the batter into the prepared cake pans. Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
- is baking, make the Oreo Cream Filling. In a large bowl, cream the butter and shortening together on high speed until fluffy. Add the confectioners’ sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. I recommend keeping the filling as thick as possible, though. Set aside in the refrigerator.
- While the cake cools, make the Chocolate Buttercream. In a large bowl, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners’ sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.
- Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, bottom down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, bottom up. Cover the cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
- Slice and serve cake. Leftover cake may be covered and stored in the refrigerator for up to 3 days.
Celestine Guinn
Thursday 17th of March 2016
Greetings! I've been following your blog for some time now and finally got the courage to go ahead and give you a shout out from Humble Texas! Just wanted to say keep up the good job!
Paige
Friday 18th of March 2016
Thank you so much, Celestine! That means a lot!