Description
This decadent Chocolate Oreo Cake combines rich, moist chocolate layers with a creamy Oreo buttercream and a luscious chocolate ganache topping. Perfect for celebrations or any chocolate lover’s craving, this cake offers a delightful blend of textures and flavors with simple ingredients and straightforward baking techniques.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 cup boiling water
Oreo Buttercream
- 1 cup butter, softened
- 3-4 cups powdered sugar
- 2 cups Oreo crumbs
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Baking the Cake: Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans, then line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until well combined and evenly mixed.
- Add Wet Ingredients: To the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Mix all the ingredients thoroughly until the batter is smooth and free of lumps.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, which is expected and helps create a moist cake texture.
- Divide Batter and Bake: Pour the batter evenly into the prepared cake pans and bake them in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.
- Make Oreo Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth and fluffy.
- Add Oreo Crumbs and Flavor: Mix in the Oreo crumbs and vanilla extract to the buttercream until well incorporated.
- Adjust Consistency: Add heavy cream, 2 to 3 tablespoons, as needed to achieve a smooth, spreadable consistency perfect for frosting the cake layers.
- Prepare Chocolate Ganache: Heat the heavy whipping cream in a small saucepan until it just starts to simmer. Immediately pour it over the semi-sweet chocolate chips.
- Mix Ganache: Let the mixture sit for 2-3 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy, ready for topping the cake.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
- The boiling water in the batter helps to intensify the cocoa flavor and makes the cake moist.
- Feel free to adjust the Oreo crumbs in the buttercream based on your texture preference.
- For a richer ganache, use a higher percentage of chocolate or adjust cream quantity slightly.
- The cake layers can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
