Oreo Blackout Cake Recipes

CHOCOLATE OREO CAKE

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.

OREO BLACKOUT CAKE

Steps:

• Preheat oven to 350.
• For the crust: Grease two 9" round cake pans and dust with cocoa.
• Crush oreos and combine with butter.
• Pat into one of the pans.
• Bake 5 minutes.
• Set both pans aside.
• For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
• Set aside Cream butter and sugar.
• Add egg yolks, sour cream, melted chocolate and vanilla.
• Add the water and stir till blended.
• Beat at medium speed for one minute.
• Whip egg whites to soft peak.
• Fold into batter by hand.
• Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
• Remove the cakes from the pans and refrigerate.
• For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
• Spread filling, reserving some for garnish.
• Top with the other cake.
• For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
• For the garnish: Press additional crushed oreos on sides of cake.
• Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.