“Sinfully Yummy,” that’s all I can say about this cake. “Dreamy Chocolate Perfection”…
Oreo Cake with Chocolate Icing and Whipped Cream Cookie Crumb Filling
2 cups granulated sugar
1 and 3/4 cups all-purpose flour
3/4 cup cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 and 1/2 teaspoons pure vanilla extract
1 cup boiling water
10 to 15 Oreos twisted open, plus 15 Oreos cut in half.
Heat oven to 350°F. Spray two, 9-inch round baking pans with non-stick spray. Line pans with parchment paper and spray paper. Line bottom of both pans with Oreos that have been twisted open, icing side up. Reserve Oreo halves without icing for the Whipped Cream Cookie Crumb Filling (recipe below).
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla to flour mixture. Mix with a mixer, set on medium speed, 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Some of the cookie halves will float to the top. (The first time I made it I kept trying to get them to go to the bottom and finally gave up. It really doesn’t matter so don’t worry!)
Bake 30 to 35 minutes or until wooden toothpick inserted in center of pan comes out clean. Cool 10 minutes. Remove cakes from pans to wire racks. Remove parchment paper. Cool completely. Tip: If you don’t have whole milk do this: add 1/3 cup whipping cream to 1 cup 2 % milk. Then you will have enough whole milk for the cake and icing.
Whipped Cream Cookie Crumb Filling
2/3 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon pure vanilla
1/3 cup cookie crumbs (Crumble reserved cookie sides without filling.)
In a large cold bowl (I put the bowl in the freezer to get it cold.), using a hand mixer with wire beaters; add whipping cream, powdered sugar, and vanilla. Whip on high speed until peaks form. Place whipped cream in the refrigerator until you are ready to use it. Reserve whipping cream and cookie crumbs separately.
1/2 cup (1 stick) unsalted butter
2/3 cup Cocoa
3 and 1/4 cups sifted powdered sugar
1/3 cup whole milk
1 teaspoon pure vanilla extract
Pinch of iodized salt
Melt butter. Add cocoa. Alternately add powdered sugar and milk, beating until smooth. Add vanilla. If needed, add additional milk, to get to spreading consistency. Makes about 2 cups of frosting.
Tear small pieces of wax paper and place around edge of serving plate (this will keep the plate clean and be removed after frosting the cake). Place one cake layer on serving plate. Using a knife, make a dam out of the icing to hold in the whipped cream filling. Spread a 1/2-inch thick layer of icing, 1-inch wide around the outer edge of the cake. Gently spoon whipped cream inside the dam. Sprinkle with cookie crumbs. Place second cake layer on top of icing dam and filling; bottom side up.
Make a crumb coat of icing by thinly icing top and sides of cake. Refrigerate until hard. Ice top and sides of cake with remaining icing. Remove wax paper. Arrange Oreo halves in a circular pattern on top of cake, cut side down. Arrange remaining Oreo halves in the middle of the cake, sticking the tips of the Oreos into the icing in alternate directions, resembling crescent moons. Store cake, covered, in refrigerator. To serve: Cut cake cold. Bring to room temperature before eating. Happy Baking!
Published in The News and Neighbor on March 30, 2022.