This Oreo Cake is a surprise-inside cake with chocolate layers, an Oreo filling, covered in chocolate buttercream and topped with Oreo cookie crumbs. Found in Amanda Rettke's (I am Baker) cookbook, Surprise-Inside Cakes.
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Equipment
2 9-inch round cake pans
1 Mixer
1 rubber spatula
1 Food processor or blender
Ingredients
1recipe Chocolate Cake - follows
15.25oz Oreos
1recipe Oreo Filling - follows
1recipe Chocolate Buttercream - follows
1premade Oreo pie crustor an additional 24 Oreos with fillings removed and ground fine in food processor
Chocolate Cake
¾cupunsweetened cocoa
1 ½cupssugar
1 ½cupscake flour
1teaspoonbaking soda
pinchsalt
2large eggsroom temperature
1cupplain Greek yogurt or sour cream
2teaspoonspure vanilla extract
½cuphot coffee
1cupmilk chocolateabout 4 ounces finely chopped
Oreo Filling
¼cupunsalted butter
¼cupshortening
3cupspowdered sugar
2 - 3tablespoonsmilk
2teaspoonspure vanilla extract
Chocolate Buttercream Frosting
½cupunsalted butterroom temperature
½cupunsweetened cocoa powder
1teaspoonpure vanilla extract
4 to 5cupsconfectioners' sugar
¼cupmilk
Instructions
Chocolate Cake
Set a rack in the center of the oven and preheat to 350 degrees F. and prepare two 9-inch round cake pans by spraying them with a floured baking spray.
Place 15 - 19 Oreos into the bottom of each cake plan so that they are laying flat. I say 15 - 19 because I could only fit 15, but Amanda fit 19 in her cookbook photo. I used two 9-inch pans, too.
In a mixer, combine the cocoa, sugar, cake flour, baking soda and salt. Mix on low speed for about 30 seconds.
Add the eggs, Greek yogurt, and vanilla. Mix for 1 minute on medium speed.
Add the coffee and the chopped chocolate to the bowl and blend together with a rubber spatula, scraping the sides of the bowl until fully blended.
Evenly divide the batter into both pans and bake for 28 - 32 minutes or until a toothpick inserted into each center comes out clean.
Place pans on a wire rack and allow to cool for 5 - 10 minutes.
Carefully remove each cake from the pan and cool on the wire racks until they are room temperature.
Oreo Filling
Cream the butter and shortening until well blended.
Add the sugar one cup at a time, alternating with the milk and vanilla. The filling will be very thick, but you can add more milk if you need to.
Chocolate Buttercream Frosting
Cream the butter, cocoa and vanilla at medium speed for about 2 minutes.
Add the confectioners' sugar, one cup at a time, alternating with some milk when frosting becomes too dry.
After 4 cups of the confectioners' sugar has been added, pour in remaining milk and beat until frosting is smooth, about 2 minutes.
For a stiffer frosting, add more confectioners' sugar, 1/4 cup at a time and if frosting should become too stiff, add more milk, just one tablespoon at a time.
Assembly
Place one cooled cake layer onto a cake stand or serving platter with the Oreo cookie side down.
With an offset spatula, spread the Oreo Filling so that it is about an inch thick.
Place second cooled cake layer on top of the Oreo filling with the Oreo cookie side up.
Cover the cake in Chocolate Buttercream
To quickly spread the crushed Oreo crumbs, place some Oreo crumbs on top of the cake near the edge. With one hand, move the crumbs over the edge and use the other to catch the crumbs on the side and push them into the side of cake.
Repeat around the entire cake. When finished with the sides, pour the remaining crumbs onto the top of the cake. Smooth the top and the sides by gently pressing with your hands or by using a fondant smoother.
Notes
I found it best to refrigerate the cake for at least a couple of hours before immediately slicing into it. That way the filling and the frosting will set and the slices will come out even when sliced with a hot knife. Run the knife under hot water and wipe dry before slicing.