Sometimes when I'm bored and in a cooking mood, I look up recipes for a specific thing to make (like cake for example), decide on a base recipe (chocolate cake with chocolate frosting, something with fruit), open up a new tab a million tabs from other sites and start assembling bits and pieces of the final recipe in Gmail. Today was one of those days. Obviously, this process gets complicated if certain things I want to make, I don't have the ingredients for, but most of the time I just make substitutions or alterations.
I originally hadn't intended to, since I make things with Oreos so often, but I added Oreos at the last minute because I knew I wanted a filling of some sort / two different frostings so it wasn't overwhelmingly chocolate. I love cakes dripping with ganache on top, but have never made one, and I also think cakes decorated in a creative way (not the frosting this time, since I lost my piping bag and tips) are always awesome.
So I decided on chocolate cake with chocolate frosting, cookies & cream frosting in between the layers, covered in dripping ganache and decorated with Halloween nonpareils and Whoppers because it's October and I need to use my Halloween sprinkles, don't judge me.
Another thing: I AM ABSOLUTELY AWFUL AT WAITING FOR CAKES TO COOL. I'm so excited and eager to frost the cake that most of the time, I put the frosting in between the layers and it melts right away. I have tried to hurry the cake up by putting it in the freezer / fridge but of course, the middle is always still warm and causes everything to melt and be lopsided, etc. Do not be like me. If you are like me, and end up with a tilty cake, put it in the fridge for a bit until the cake is cool and frosting has hardened up a bit, then fill in any gaps and try to make everything as even as possible. Other blogs have tutorials and things of that nature for how to properly frost the perfect cake, and I would advise looking at them at least once (unless you're one of those people who isn't a perfectionist and doesn't care what the cake looks like as long as it tastes good; then just keep being you because you are awesome and I admire you).
for the cake:
- ¾ cup butter room temperature
- ¾ cup sugar
- 4 eggs
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- 1 tbsp cocoa powder
- 2 oz semi-sweet chocolate melted
- 1 cup butter
- 1 tsp vanilla
- A pinch of salt
- 1 ½ cups powdered sugar (or to taste)
- ½ cup + 1 tbsp cocoa powder
oreo filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- about 1 row of Oreo cookies, finely crushed
- 2 tbsp heavy cream or milk
- ½ tsp vanilla extract
dark chocolate glaze:
Preheat the oven to 350°F. Line an 8 inch pan with parchment paper or lightly grease with baking spray. Set aside.
Beat the butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour, baking powder and cocoa powder.
Add the melted chocolate to the cake batter and pour it into the prepared baking pan.
Bake for 35 minutes or until a toothpick comes out clean.
the glaze:
- ¾ a cup of dark chocolate chips
- 3 tbsp of heavy cream
- 1 tbsp of powdered sugar
- (a couple of tsp of water if needed)
Preheat the oven to 350°F. Line an 8 inch pan with parchment paper or lightly grease with baking spray. Set aside.
Beat the butter and sugar until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour, baking powder and cocoa powder.
Add the melted chocolate to the cake batter and pour it into the prepared baking pan.
Bake for 35 minutes or until a toothpick comes out clean.
the glaze:
Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water.
Add in chocolate and heavy cream, stir continuously until melted.Stir in sugar.
If it does not look pourable, add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
You can work the chocolate down the sides with a rubber spatula to create drips
the chocolate buttercream:
Whip in a stand mixer using a paddle attachment butter, and flavoring till creamy then whip in powdered sugar and cocoa. Set aside until ready to use.
oreo filling:
Grind/crush Oreo cookies until fine.
Cube butter and place in stand alone mixer bowl.
Using the whisk attachment, whisk butter, vanilla, 1 cup of sugar, and Oreo cookies together on medium speed until smooth.
Add remaining sugar and 2 tbsp cream.
Whisk on medium to high for a few minutes until frosting is smooth.
Add in chocolate and heavy cream, stir continuously until melted.Stir in sugar.
If it does not look pourable, add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
You can work the chocolate down the sides with a rubber spatula to create drips
the chocolate buttercream:
Whip in a stand mixer using a paddle attachment butter, and flavoring till creamy then whip in powdered sugar and cocoa. Set aside until ready to use.
oreo filling:
Grind/crush Oreo cookies until fine.
Cube butter and place in stand alone mixer bowl.
Using the whisk attachment, whisk butter, vanilla, 1 cup of sugar, and Oreo cookies together on medium speed until smooth.
Add remaining sugar and 2 tbsp cream.
Whisk on medium to high for a few minutes until frosting is smooth.
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