Oreo Chocolate dripping cake
Another family birthday meant another opportunity for me to get creative in the kitchen and produce a show stopping cake ready for the party!
After a recent trip to Carlos Bakery in Hoboken, New Jersey (YES the Cake Boss Bakery!) I decided to try my own spin on one of their Oreo cakes that I saw. This three layered chocolate and vanilla sponge cake topped with Oreo buttercream and chocolate ganache is bound to satisfy any chocoholics cravings, and even wow those who (supposedly) don't like chocolate cakes (*cough* my dad *cough*).
The light, fluffy sponge, paired with the crunchy Oreo buttercream and smooth chocolate ganache satisfies all the senses.
The light, fluffy sponge, paired with the crunchy Oreo buttercream and smooth chocolate ganache satisfies all the senses.
To create a 'Oreo looking' interior mimicking the biscuit and filling I used two chocolate sponges with a vanilla sponge sandwiched between to make the cake a little more creative and fun.
Oreo Chocolate Dripping Cake
Prep time: 15 minutesCook time: 25-30 minutes
Serves: 20 people
Ingredients:
Vanilla cake: (One layer)
- 150g softened butter
- 150g self raising flour
- 150g caster sugar
- 3 free range eggs
- 1/2 tsp vanilla extract
Chocolate cake: (Two layers)
- 300g softened butter
- 250g self raising flour
- 300g caster sugar
- 6 free range eggs
- 50g cocoa powder
Oreo Buttercream:
- 200g softened butter
- 400g icing sugar
- 10 crushed Oreo biscuits (with the filling removed)
- 1 tsp milk
- 100g softened butter
- 200g icing sugar
- 1/2 tsp milk
- 50g melted chocolate (for the chocolate buttercream)
Chocolate ganache:
- 200g chocolate (high cocoa percentage)
- 100g softened butter
Method:
Preheat the oven to 180 degrees Celsius, and line three 9 inch cake tins with baking paper.
First cream together the butter and sugar until fully combined, and of a creamy consistency, then add the eggs one at a time mixing well in between each addition.
Finally, sift in the flour (and cocoa powder) and gently fold into the mixture, being careful to not knock out any air that has been incorporated.
Place into the prepared tins, and into the oven for 25 to 30 minutes or until they are golden brown and spring back when gently pressed.
Once cooked all the way through leave to cool on wire cooling racks.
For the buttercream place the softened butter into a food mixer and mix for a few minutes, until the butter is of a creamy consistency and colour. Sift in the icing sugar and half a teaspoon of milk and blend until smooth. Add 50g of melted chocolate to the buttercream for the filling, or ten Oreo biscuits for the decoration buttercream. Set aside a small amount of plain white buttercream to decorate on top.
Next, make the chocolate ganache by placing 200g chocolate in a bowl over a pan of boiling water and slowly melt, until smooth and glossy. Then gradually add the cubes of butter, stirring to ensure that it all melts. Leave to cool in the fridge or freezer until it is a pour-able consistency (roughly an hour).
*If the ganache becomes too thick add a small amount of melted butter to loosen it.
To assemble place one of the chocolate sponges onto your cake board or stand securing in place with a small blob of buttercream.
Spread two tablespoons of chocolate buttercream onto the cake and place the vanilla sponge on top. repeat this step and place the final chocolate sponge on top.
To decorate prepare a piping bag with a plain nozzle and fill with the Oreo buttercream. Place a tablespoon of the buttercream on the top of the cake and smooth over. Pipe all the way round the cake making sure to pipe slightly taller than the cake. Using a palette knife at a 90 degree angle smooth over the buttercream turning the cake as you go. Once the sides are lightly covered gently pull the overhanging icing into the middle of the top of the cake using a clean palette knife.
Repeat this step another time once the first layer has set to create a thicker layer of buttercream so that the layers of the cake cannot be seen.
With a spoon place two tablespoons of the ganache on the top of the cake and slowly spread outwards. Once the ganache is near the edge of the cake gently push small amounts over the edge to create drips (this doesn't have to be neat, have a little bit of fun!).
*To ensure the ganache sits nicely on the cake refrigerate the cake for about half an hour before completing this step.
Finally, prepare a piping bag with a six point star nozzle (Wilton 2D) and fill with the plain buttercream. Pipe small roses on top of the cake, you could do this all the way round with the roses touching or with a gap between each. To finish place an Oreo on top of each rose of icing.
Repeat this step another time once the first layer has set to create a thicker layer of buttercream so that the layers of the cake cannot be seen.
With a spoon place two tablespoons of the ganache on the top of the cake and slowly spread outwards. Once the ganache is near the edge of the cake gently push small amounts over the edge to create drips (this doesn't have to be neat, have a little bit of fun!).
*To ensure the ganache sits nicely on the cake refrigerate the cake for about half an hour before completing this step.
Finally, prepare a piping bag with a six point star nozzle (Wilton 2D) and fill with the plain buttercream. Pipe small roses on top of the cake, you could do this all the way round with the roses touching or with a gap between each. To finish place an Oreo on top of each rose of icing.
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| Sorry for the bad quality of this photo we were outside! |
This was such a fun bake, and I hope you enjoyed learning how to recreate this look! Of course get creative and add your own spin, there's no rules when it comes to creating your own show stoppers :)
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