This cake was found at https://chelsweets.com/2019/07/22/oreo-drip-cake/. Make sure to check out Chelsweets recipes! I would like to make note that this cake was not my recipe its from https://chelsweets.com/2019/07/22/oreo-drip-cake/. #chelsweets @chelsweets. I make a few adjustments from the original cake to fit what I had at home! This is the first time I will be making this cake so we will see how it goes!
Chocolate Cake Layers
2 ½ cups all-purpose flour (300 grams)¾ cup unsweetened black cocoa powder (75 grams)3 cups granulated sugar (600 grams)2 ½ teaspoons baking powder (10 grams)1 teaspoon salt (6 grams)1 cup unsalted butter or 2 sticks, room temperature (226 grams)2 teaspoon vanilla extract (8 grams)1 cup egg whites – about 8 large egg whites (235 grams)1 ½ cups buttermilk, room temperature (342 grams)1/8 cup vegetable oil (28 grams)1 teaspoon instant espresso (or coffee), dissolved in 1 tablespoon of hot water
3 cups unsalted butter, room temperature (650 grams)12 cups powdered sugar (1360 grams)1 teaspoon salt (6 grams)1/3 cup heavy cream (or whipping cream) (60 grams)1 tablespoon vanilla extract (12 grams)1 ½ cups of crushed Oreos (225 grams)
1/4 cup heavy cream (or whipping cream)(58 grams)1/2 cup dark chocolate chips (88 grams)
Stand mixer, Whisk and paddle attachments for stand mixer, Spinning cake stand, Grease-proof cake board, Large offset spatula, Bench scraper, Large piping bag, Wilton 1M Frosting tip12 full Oreos.
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Step 1: Chocolate Cake Layers
Preheat oven to 350°F. Line 2, 9-inch round pans with butter and flower. Sift together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) into the bowl of a stand mixer.Mix chunks of room-temperature butter slowly into the dry mix, on a low speed using a paddle attachment. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. Pour in egg whites, and mix on low until just incorporated.Mix in the buttermilk in two instalments, on a low speed.Scrape down the sides of the bowl with a spatula, then add in vanilla, liquid espresso, and oil. Mix at a low speed until fully incorporated. Divide batter evenly between the prepared cake pans. Bang the bottom of each pan on our counter. Bake for 33-34 minutes, or until a skewer comes out with a few crumbs. Allow the layers to cool for 10 minutes on wire racks, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
Step 2: Oreo Buttercream
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on low. Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Step 3: Chocolate Drip
Place the chocolate chips in a heat-proof bowl, and set aside. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat. Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.Stir slowly until the cream and chocolate are fully combined. Set aside too cool for about 20 minutes.
Step 4: Cake Assembly
Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help secure the first cake layer to the board.Spread an even layer of Oreo buttercream between each cake layer, and top with a large spoonful of crushed Oreos. Stack all the cake layers. Flip the top cake layer upside down to make it easier to frost.Apply a thin coat of frosting around the cake, too fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Chill the cake in the fridge (20 minutes) or freezer (5 minutes) again until the frosting is firm to the touch. Once the cake is chilled, add the chocolate ganache drips to the cake using piping bag. Add the ganache to the top of the cake (about ½ inch from the edge of the cake).Gently squeeze the ganache over the edge of the cake and allow it to run down the side of the cake. Allow the first drip to be a test drip, to check the consistency of the ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.Once the ganache is the right consistency, add drips around the entire cake. Top the perimeter of the cake with large buttercream swirls, Place the remaining frosting into a piping bag fitted with a Wilton 1M frosting tip (open star).adding whole Oreos between the swirls. Then add additional Oreo crumbs to the top.
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