February 19, 2013

Oreo Cake

Since I have dozens of sweet recipes bookmarked that I want to try, I gave my husband the option of selecting something from my list as his birthday cake. He's a sucker for Oreos, so I wasn't surprised when he picked this cake from Brown-Eyed Baker.

This cake is meant to resemble an Oreo both in appearance and flavor. It may not be the most gorgeous presentation of a cake, but I think it will touch the hearts of Oreo lovers. And my son thoroughly enjoyed being the official taste tester, sampling the excess cake I trimmed, the whipped cream, the cream cheese mixture, the combined frosting, the Oreos and of course the ganache. Maybe that's why he was so happy all morning!

Oreo Cake
2 cups sugar
1 13/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp tsp. baking soda
1 tsp. salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
8 oz. cream cheese, at room temperature
1/2 cup sugar
1 cup heavy whipping cream
12 Oreo cookies, coarsely chopped
6 oz. semi-sweet chocolate
1/4 cup heavy whipping cream

To make the cake, preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between the two pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, and remove from pans to wire racks. Cool completely.

To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in a quarter of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream and then the chopped Oreos.

Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

To make the ganache, melt the chocolate with the whipping cream over low heat, stirring often. Remove from heat, and cool at least 5 minutes.

Spread the ganache over the top of the cake and let stand until firm. Garnish with whipped cream and Oreos if desired. Keep refrigerated.

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