Ingredients: |
Ingredients: FOR THE CAKE
Bake and Chill one recipe of Chocolate Cake
FOR THE FILLING
¾ cup heavy whipping cream
6 oz cream cheese, softened
2 cups powdered sugar, measured and then sifted
8 Oreo cookies, broken into chunks
FOR THE BUTTERCREAM
6 Oreo cookies, pulverized into fine crumbs
2 cups unsalted butter, slightly cold
6 cups (750 g) powdered sugar, measured and then sifted
3 Tbl heavy whipping cream
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
FOR THE DRIP
1 cup (150 g) semi-sweet or dark chocolate chips
3/4 cup to 1 cup heavy whipping cream
black food gel optional
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Directions: |
Directions:FOR THE FILLING
1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks.
2. Transfer the cream to another bowl and set it aside.
3. In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple of minutes until smooth. Gradually add the powdered sugar. 4. Beat for a couple of minutes until smooth.
5. Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
6. Best to make it right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.
FOR THE BUTTERCREAM
1. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
2. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
3. Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Stir in the cookie crumbs.
4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.
FOR THE CHOCOLATE DRIP:
1. In a microwave-safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
2. Add one drop of black food gel (optional). This will make the drip as dark as the cookies.
3. Let cool slightly before adding to the cake.
4. Best to add the drip when the cake has been chilled.
ASSEMBLY
1. Place the first cake layer top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
2. Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
3. Place final cake layer, top side down.
4. Crumb coat the entire cake with a thin layer of Oreo buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
5. Once the crumb coat is set, continue to frost the cake with the remaining frosting.
6. Chill the cake again for another 10 minutes before adding the drip. |
This recipe for Cookies & Cream Cake is from