Oreo cake – chocolate loaded goodness!

Hello my fellow travellers,

Do I have a recipe for all you chocolate lovers out there! This cake is moist, kind of dense, and filled with oreo cream cheese frosting. I actually only had double stuffed oreos on hand, which made the frosting even creamier. I topped it all off with some leftover oreos and voila – a delicious chocolatey cake that went amazingly with a LARGE glass of cold milk.

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The cake stays well at room temperature for a day or two. If you store in the fridge, make sure you let the cake thaw outside before serving otherwise it will be slightly fudgy and less moist. The chocolate cake was adapted from here.

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Ingredients

Serves 12

Cake batter

2 cups boiling water
1 cup unsweetened cocoa powder (I only had sweetened Ghirardeli at home)
1 cup unsalted butter, softened
1 1/2 cups white sugar (increase to 2.0 cups if you are using unsweetened cocoa powder)
4 large eggs, room temperature
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Icing

10-15 oreos, crushed finely

1 cup icing sugar

1 brick cream cheese (8 oz.), softened

Method

For cake

  1. Grease and line 2 9-inch cake pans. Preheat oven to 350 degrees F.
  2. Pour boiling water over the cocoa powder. To make sure the powder mixes well, first add a little hot water and stir with whisk. Then add the rest of the liquid. This will help avoid lumps. Let cool completely.
  3. Cream butter in bowl of standing mixer with paddle attachement (or with spatula). Slowly add sugar and until butter is light and fluffy.
  4. Add eggs one at a time and mix thoroughly. Add vanilla.
  5. In another bowl, sift the flour, baking powder, baking soda, and salt.
  6. Add the flour and the cocoa powder water alternatively. Start with the flour first. Mix till smooth batter forms.
  7. Spread batter in pan and bake for 25-30 minutes. Toothpick should come out clean. Cake should also spring back when touched.
  8. Cool for 5 minutes before transferring to wire rack for cooling

TIP: For softer, fluffier cake – do not overmix batter once you add the flour into the butter. Beat slowly and try “folding” in batter. Room temperature ingredients help.

For frosting

  1. Crush oreos in food processor or small immersion blender. Set aside in bowl.
  2. In large bowl of standmixer, beat together cream cheese and icing sugar till well combined and fluffy.
  3. Add in crushed oreos and beat on low speed until all ingredients are well combined.
  4. Spread frosting between two cakes and on top.
  5. Decorate with large left over oreos or mini oreos.

Enjoy! 🙂

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