Makes 2 fat 8-inch or thin 9-inch layers
Ingredients:
For the cake:
- 1-3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken, at room temperature
- 1 cup freshly brewed hot coffee
- 1/2 cup vegetable oil
- 1 teaspoons vanilla extract
- 2 eggs, room temperature
- 1-1/2 cups unsalted butter, room temperature
- 1/8 teaspoon salt
- 4-1/2 cups powdered sugar, sifted
- 3-4 tablespoons heavy cream
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon cookies and cream flavor
- 16 oreos, semi-crushed for the filling, plus miniature Oreos for decorating (at least 16)
For the cake:
Preheat the oven to 350 degrees F. Spray the bottom of two 8-inch or 9-inch round cake pans with cooking spray and line bottoms with parchment rounds. Spray again and set aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes (less time for 9-inch pans), until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very pale and creamy, 8 minutes. Be sure to scrape well and often.
Reduce the speed to the lowest setting and gradually add the powdered sugar, heavy cream, vanilla extract, and cookies and cream flavoring. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes, scraping often.
Transfer about 5 cups of the frosting to a medium bowl and set aside.
Add the semi-crushed Oreos (reserve about 1/4 cup of the crumbs to press into the bottom border of cake, if desired) to the remaining frosting and beat on medium speed until incorporated, about 30 seconds.
The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.
Assembly:
Cut each of your cake layers each once horizontally with a long, serrated knife, so you have a total of 4 thin layers. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about 1 cup of the cookies and cream frosting on top. Repeat until you come to the final cake layer, which you will place face down. Cover the cake in a thin layer of white frosting, and chill the cake for 30 minutes.
Remove the cake from the fridge and cover in another thick, smooth layer of white frosting. Chill the cake for about 15 minutes.
Pipe 16 stars or blobs evenly spaced around the perimeter of the cake top and place a miniature Oreo on each star. Press remaining cookie crumbs around the bottom of the cake, if desired.
Cake will keep at room temperature for up to 3 days. read more words!
Posts
