Finally I get to introduce this delicious Oreo cake! I honestly was surprised, when I asked you on Instagram, 100% agreed to have an Oreo cake on the blog, wow, I feel honored. I already published this vegan Oreo cake on the blog. Last year, that recipe was among the top 10 of the most clicked recipes. So I had been toying with the idea of actually making a non-vegan version as well. When I presented below version to some test eaters, all of them said that it does indeed taste like a gigantic Oreo, just somehow better.
Honestly, Oreos are too sweet for my taste, I may be able to eat one or two, but that’s about it. But if you serve this cake to me, I am not going to say no to a second slice. The base of this cake is a “devil’s food cake”, it is more liquid than the traditional German cake. However, I felt it was the right companion for the Oreo as is it moist and absorbs the filling nicely. I use the same base in one of the reader’s favorite, which is this raspberry chocolate cake. I just altered the recipe slightly. For the filling on the other hand, I decided to go with cream, I mean, I believe this is what the Oreo filling is about. So my filling contains heavy cream and mascarpone as well as crushed Oreos. Yum, this is so delicious!
This delicious Oreo cake consists of moist chocolate cake layers and a filling with cream and crushed Oreos. Don't forget the chocolate drip. For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 18cm/6inch cake pans with parchment paper. Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 45min, an inserted tooth pick should come out clean. Cool and release from cake pan. For the Oreo frosting crush the Oreos into very fine crumbs. You can use a sealed plastic bag to bang the Oreos with a rolling pin. Beat the whipping cream with the sugar and vanilla extract until stiff. Mix in mascarpone and crushed Oreos for another minute. Reserve about three to four tablespoons for decoration. Smear 1/4 of the remaining cream on the bottom layer, stack the second layer on top and repeat procedure with another 1/4 of the cream with the third layer. Place the fourth layer upside down so that you have a nice straight and even top layer. Frost the top and the sides of the cake with the remaining Oreo cream. Chill at least for half an hour or a few hours. For the chocolate sauce heat the chopped chocolate with the oil on low heat. You may have to wait a few minutes for the sauce to get the right consistency to create the dripping effect. Once it has the right consistency, pour sauce on the side of the cake with a teaspoon creating drips. Once done, smear the rest on the top. Cut the Oreos for decoration in half. This is best done with a serrated knife and in one quick movement. Place the half Oreos all around the cake top (I used nine half ones for a 18cm/6inch cake) and piped little rosettes in between. Be sure to use a piping tip that is big enough so the Oreo pieces don't get stuck. I used a Wilton B4 tip. The cake tastes great chilled and at room temperature.Delicious Oreo Cake
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