Oreo Cake
Ingredients for cakes 260 gr All-purpose flour 400 gr granulated sugar 80 gr cocoa powder 2 tsp baking soda 1 tsp salt 2 eggs 240 ml buttermilk 240 ml vegetable oil 2 tsp vanilla sugar 6 tbsp boiling water Ingredients for the frosting 30 Oreo cookies 300 gr mascarpone 250 gr unsalted and room temperature butter 500 gr powdered sugar Ingredients for ganache 100 gr dark chocolate 80 ml heavy cream For the decoration 11 Oreos Start with the cakes In a bowl sift all dry ingredients, add the sugar and mix nice with a spoon. Into dry ingredients pour buttermilk, oil, 6 tbsp boiling water and mix well with a hand mixer. Preheat oven to 160C Grease 3 cake pans 20 cm with butter and place baking paper on the bottom of the cake pans. Use a large scoop and pour the mixture into 3 cake pans, equally. Bake the cakes in preheated oven for about 30 minutes or until a toothpick comes out clean. Probably you don't have so big oven to bake all 3 cakes in same time, but you can bake 2 cakes firs and then you can bake the last cake. Anyway when the cakes are baked, let them cool for 15 minutes in their pan, then take the cakes out of pan and cool them completely. Make frosting Start with Oreos, split Oreos apart, remove-scrape the white cream from Oreos using a knife. Save the Oreo cream, we are going to use Oreo cream for the frosting. Place Oreos into a blender and process into crumbs. In a bowl or food processor, place mascarpone cheese, unsalted butter, Oreo cream which we have removed from Oreos, add powdered sugar gradually and mix until smooth. Add powdered sugar in 3 batches, mixing well between each batch. With a silicone spatula, scrape down the butter which stick around the bowl to make sure that butter is well combined. Add Oreo crumbs into butter and mix until combined. Set aside about 5 tbsp frosting for decoration. Place the first layer of cake on plate, and spread frosting all over the top using a spatula. Place the second layer of cake over, and again frost the surface of the second cake. Place the final layer of cake on top and frost outside all over the cake. Try to frost straight as possible on the top and on the sides. Make ganache Chop chocolate into small pieces. Place the chocolate in a bowl, pour heavy cream then melt over bain-marie. Let the ganache cool for 15 minutes. Drizzle ganache around the edge of the cake using a spoon, so that the chocolate drip little down the cake. Allow the ganache to firm up a bit, then pipe the frosting around the top edge of the cake. Add Oreos between each frosting swirl. Your cake is ready. If you are going to refrigerate the cake, take it out of the fridge for 30 minutes before slicing. Enjoy😊
Ingredients for cakes 260 gr All-purpose flour 400 gr granulated sugar 80 gr cocoa powder 2 tsp baking soda 1 tsp salt 2 eggs 240 ml buttermilk 240 ml vegetable oil 2 tsp vanilla sugar 6 tbsp boiling water Ingredients for the frosting 30 Oreo cookies 300 gr mascarpone 250 gr unsalted and room temperature butter 500 gr powdered sugar Ingredients for ganache 100 gr dark chocolate 80 ml heavy cream For the decoration 11 Oreos Start with the cakes In a bowl sift all dry ingredients, add the sugar and mix nice with a spoon. Into dry ingredients pour buttermilk, oil, 6 tbsp boiling water and mix well with a hand mixer. Preheat oven to 160C Grease 3 cake pans 20 cm with butter and place baking paper on the bottom of the cake pans. Use a large scoop and pour the mixture into 3 cake pans, equally. Bake the cakes in preheated oven for about 30 minutes or until a toothpick comes out clean. Probably you don't have so big oven to bake all 3 cakes in same time, but you can bake 2 cakes firs and then you can bake the last cake. Anyway when the cakes are baked, let them cool for 15 minutes in their pan, then take the cakes out of pan and cool them completely. Make frosting Start with Oreos, split Oreos apart, remove-scrape the white cream from Oreos using a knife. Save the Oreo cream, we are going to use Oreo cream for the frosting. Place Oreos into a blender and process into crumbs. In a bowl or food processor, place mascarpone cheese, unsalted butter, Oreo cream which we have removed from Oreos, add powdered sugar gradually and mix until smooth. Add powdered sugar in 3 batches, mixing well between each batch. With a silicone spatula, scrape down the butter which stick around the bowl to make sure that butter is well combined. Add Oreo crumbs into butter and mix until combined. Set aside about 5 tbsp frosting for decoration. Place the first layer of cake on plate, and spread frosting all over the top using a spatula. Place the second layer of cake over, and again frost the surface of the second cake. Place the final layer of cake on top and frost outside all over the cake. Try to frost straight as possible on the top and on the sides. Make ganache Chop chocolate into small pieces. Place the chocolate in a bowl, pour heavy cream then melt over bain-marie. Let the ganache cool for 15 minutes. Drizzle ganache around the edge of the cake using a spoon, so that the chocolate drip little down the cake. Allow the ganache to firm up a bit, then pipe the frosting around the top edge of the cake. Add Oreos between each frosting swirl. Your cake is ready. If you are going to refrigerate the cake, take it out of the fridge for 30 minutes before slicing. Enjoy😊