CHOCOLATE OREO® CAKE
I love this chocolate cake recipe because it looks like a fancy-restaurant-style cake and tastes like it too! The Oreo® frosting is really fluffy and the best of my icing recipes.
Provided by Shelby
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
- Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
- Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
- Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
- Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 88.6 g, Cholesterol 82.2 mg, Fat 65.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 17 g, Sodium 231.6 mg, Sugar 74.2 g
CHOCOLATE-COVERED OREO COOKIE CAKE
Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
- Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
CHOCOLATE OREO CAKE
This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover's dream.
Provided by Lindsay
Categories Cake
Time 58m
Number Of Ingredients 19
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- 2. Add all dry ingredients to a large bowl and whisk together.
- 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- 4. Add vanilla to boiling water and add to mixture. Mix well.
- 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
- 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
- 8. Slowly add 4 cups of powdered sugar and mix until smooth.
- 9. Add vanilla and Oreo crumbs and mix until smooth.
- 10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
- 11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
- 12. Once cakes are cool, remove cake domes from top with a large serrated knife.
- 13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
- 14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
- 15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
- 16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- 17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- 18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
- 9. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
- 0. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 995 calories, Sugar 93.8 g, Sodium 398 mg, Fat 60.6 g, SaturatedFat 32 g, TransFat 2.6 g, Carbohydrate 114.7 g, Fiber 3.1 g, Protein 5.7 g, Cholesterol 79.1 mg
OREO CHOCOLATE CAKE
A rich, moist chocolate sponge with oreo buttercream filling, topped with cookie crumble. Great for birthdays!
Provided by tracinda
Time 1h10m
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
- Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
- Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
- While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
- Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
- Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
- Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
- Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!
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CHOCOLATE OREO CAKE RECIPE (MADE FROM CAKE MIX)
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Reviews 14Category DessertServings 12Total Time 1 hr 25 mins
- Preheat oven to 350 and line a 9X13 baking dish with aluminum foil. Spray with baking spray and set aside.
- In a large mixing bowl, add the chocolate cake mix and begin to mix with the required measurements as outlined on package. It usually requires water, vegetable oil, and eggs. Mix as indicated on the box using a handheld or standing mixer. Pour into baking dish and bake for 25 minutes or until toothpick is inserted and comes out clean. Once finished baking, allow to cool completely.
- Meanwhile, in a separate large bowl, add the softened cream cheese and mix until smooth on low to medium speed. Slowly add ½ cup of the heavy cream to mix in with the cream cheese so it can blend in smoothly while working out the lumps.
- Now, add the remaining heavy cream slowly to the cream cheese base and turn up the speed to medium-high. Once soft peaks begin to form, turn down to low-medium speed, add the powdered sugar, cocoa powder, melted chocolate, and vanilla extract. Allow the ingredients to work in the mixture and turn speed back to high and beat until firm peaks begin to form. This shouldn’t take more than 2-3 minutes.
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Ratings 12Calories 617 per servingCategory Dessert
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the chocolate frosting.
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