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Three Layer Chocolate Oreo Cake


  • Author: Lauren
  • Prep Time: 1 hour 25 minutes (divided)
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Cuisine: Cake

Description

Three decadent layers of fudgy chocolate cake with a crunchy Oreo cookie buttercream crumb coating.  A vanilla creme buttercream for added flavor and chocolate ganache drip, because why the heck not?


Ingredients

Three Layer Chocolate Cake

  • 1 3/4 cup all purpose flour
  • 2 cup granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp espresso powder
  • 1 cup boiling water

Oreo Cookie Buttercream

  • 3 sticks unsalted buttercream, room temperature
  • 1 pkg (15.55 oz) double stuffed Oreo cookies, 6 to 8 whole Oreos reserved
  • 1 cup confectioners sugar
  • 1 tsp vanilla bean paste

Vanilla Creme Frosting

  • 1 stick unsalted butter
  • 1/2 tsp vanilla bean paste
  • 3 cup confectioners sugar
  • 6 tbsp heavy cream

Chocolate Ganache Drip

  • 1 cup + 1 tbsp good quality milk chocolate chips
  • 1 cup heavy cream
  • 1 tbsp light corn syrup

Instructions

Three Layer Chocolate Cake

  1. Grease and flour* (3) 9-inch baking rounds.  Preheat the oven to 350°F.
  2. In a mixing bowl add flour, sugar, cocoa powder, baking powder and baking soda.  Mix until combined.
  3. On low speed add eggs, oil, milk, vanilla and espresso powder.  Mix on medium speed for 1 to 2 minutes until the wet ingredients are fully incorporated.
  4. Carefully add the boiling water and mix on low speed for 1 minute, scraping down the sides and bottom of the bowl.
  5. Divide the batter evenly between the three pans.  Bake for 20 to 22 minutes, rotating the pans halfway if you are using more than one shelf in your oven.  Let cool completely before assembling.

Oreo Cookie Buttercream

  1. Separate creme filling from oreo cookies.  Set cookies aside.  Don’t worry if some of the cookie sticks to the creme.
  2. Add butter and cookie creme to standing mixer.  Beat on medium speed until pale and fluffy.
  3. Add confectioners sugar and vanilla bean paste.  Mix on low speed and increase to medium-high.  Beat for 1 minute.
  4. Transfer frosting to a large piping bag.  Cut bag 1 1/2″ from the bottom so opening is wide or fit bag with a large open tip.

Vanilla Creme Frosting

  1. In standing mixer, beat unsalted butter on medium-high until pale and fluffy.
  2. Add confectioners sugar and vanilla bean paste.  Mix on low speed and gradually increase speed to medium-high.
  3. Add heavy cream, one tablespoon at a time, while frosting mixes for 1 to 2 minutes.
  4. Transfer frosting to a large piping bag.  Cut bag 1 1/2″ from the bottom so opening is wide or fit bag with a large open tip.

Chocolate Ganache Drip

  1. In a medium sauce pan, bring heavy cream to just a simmer.  Pour over chocolate chips in a medium bowl.  Let sit for 3 to 4 minutes and stir well with a spatula to combine.
  2. Stir in corn syrup.  Let cook 5 minutes then transfer to a small piping bag.  Let sit for 15 minutes before using.

Three Layer Chocolate Oreo Cake

  1. Pipe a quarter size dollop on a cake circle or cake stand to lock in the bottom layer.  Pipe a small layer of Oreo buttercream, top with chocolate cake.  Repeat one more time.
  2. Pipe another layer on the top and alone the edges.  Using the cake scraper, smooth the frosting on the top and thinly along the sides.
  3. Refrigerate for 10 minutes to set.
  4. Pipe vanilla buttercream along the sides, reserving enough to pipe medium stars on top.  Smooth out the  piping on the sides.
  5. Refrigerate for 10 minutes to set.
  6. Cut a small size tip for the chocolate ganache.  Starting about 1/2″ from the edge of the cake, slowly pipe a steady stream of the ganache letting it pool and drip over the edge.  Working at different speeds and pressure on the piping bag will create different lengths of drip.  Cover the top of the cake with ganache and smooth.
  7. Refrigerate 5 minutes to set ganache.
  8. Transfer vanilla creme buttercream to a piping bag fit with a large star tip.  Pipe medium sized stars along the edge of the cake.  Decorate with remaining Oreo cookies.*

Notes

*If preparing the cake a day before, wait to garnish with Oreo cookies to avoid them getting soggy during refrigeration overnight.

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