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Learn how to make a delicious and unique oreo cake
Oreo cookies are one of the most popular on the market and therefore, it is no wonder that the oreo cake is so popular. This is due to the fact that in a delicious chocolate cake that brings together the deliciousness of the oreos cookies in the biscuit.
If this is one of your favorite cookies, feel free to try this delicious recipe to please your palate. Next, we will explain how to make it in a simple way and in a few steps.
Oreo cake ingredients
For the biscuit
3 Eggs L.
180 grams of Sugar
180 milliliters of mild flavor olive oil (or sunflower or corn).
160 milliliters of Milk.
1 teaspoon vanilla extract
250 grams of wheat flour.
2.5 teaspoons of baking powder or chemical yeast (11.5 grams approximately).
1 pinch of salt.
30 grams of unsweetened cocoa powder.
12 Oreo Cookies (no filling).
For the syrup
50 grams of Sugar.
50 milliliters of Water.
Half a teaspoon of vanilla extract.
For the buttercream
350 grams of unsalted butter.
350 grams of Icing Sugar.
12 Oreo cookie fillings.
For the ganache
80 grams of Dark Chocolate.
40 milliliters of whipping cream (whipping cream or milk cream) 35% MG
20 grams of unsalted butter.
For decoration
Chocolates and various chocolates.
Chocolate covered cookie sticks (Pocky or Mikado type).
Chocolate balls.
Oreo cookies painted with edible gold powder.
Reese's chocolates.
Buttercream cups.
Steps for making the oreo cake
Start by preparing the cookies for the inside of the cake. To do this, open the cookies and with the help of a spatula or a knife, remove the filling.
Reserve the filling for the buttercream of the cake.
To make the syrup, place all the ingredients in a saucepan and let it boil for a few seconds until the sugar dissolves.
Preparation of the biscuit
Place the cookies in a bag and with a mortar or a rolling pin crush them a little. Don't squash them too much either because you don't want them to dust.
Once ready, save the crushed cookies for later.
Now in the mixer, beat the 3 eggs at medium high speed for 5 minutes. Remember that all the cake ingredients must be at room temperature for them to mix properly.
Once you have the eggs well foamed, add the sugar and beat for one more minute.
Add the mild-flavored olive oil and keep beating until just combined. Also add the milk and vanilla extract.
Let it mix a bit, and you will have the mixture ready to add the all-purpose wheat flour and baking powder. Always do this by sifting with a strainer to avoid lumps in the dough.
Add the pinch of salt to enhance the flavor of the cake. Then, beat at the lowest speed that the mixer allows.
Reserve a third of the mass, which is 300 grams. Thus, one of the cakes will be vanilla, and leave the rest of the dough in the bowl of the mixer.
Add the unsweetened cocoa powder with the help of a strainer and beat again for a few more seconds at low speed.
When the cocoa is completely integrated, you will have the 2 doughs ready to add the Oreo cookies that you crushed at the beginning.
Distribute them as precisely as you can. Stir the two doughs until the cookies are well integrated.
Bake the biscuits
It uses 3 removable molds of approximately 15 cm in diameter. Grease them with non-stick spray to make it easier to unmold the cakes later.
Divide the chocolate mass into 2 molds. You can also do this by weighing the dough, spreading it with an ice cream spoon or ladle.
In the third mold place the dough that you reserved without chocolate. When you have it ready, take them to the preheated oven at 180 °C with heat up and down without a fan for approximately 28 minutes.
Test that the biscuits are ready, prodding them with a knife or toothpick to check.
Fresh out of the oven, let them rest for 10 minutes in the same mold.
Remove the biscuits from the mold to place on a wire rack.
When they are completely cold, cut out the tummy they made during baking.
Once they are level, reserve them while you make the cream.
Preparation of the cream
Put the butter at room temperature in the mixer. Beat on high speed for 5 minutes.
After this time, sift the icing sugar with a strainer. Here we recommend that before beating, stir for a while so that the butter absorbs the sugar a little.
Put the mixer first and when there is no risk of a sugar cloud, go up to high speed and beat for 5 more minutes.
After this time, check that everything has been mixed correctly and that the cream is consistent and airy.
Add the inside of the Oreo cookies, and beat one more minute on high speed.
Elaboration of the ganache
Transfer the chocolate to a large bowl next to the whipping cream or whipping cream.
Microwave it for 1 minute to warm it up. Once hot, stir with a few rods until the cream and chocolate are completely mixed.
When you have the fluid chocolate sauce add the butter at room temperature.
Once ready, stir from time to time until the ganache is more or less at room temperature. Do not let it cool completely, otherwise it will be too dense.
Place the ganache in a piping bag to decorate.
Assemble the cake and decorate
Use a turntable with a pie crust and place the first cupcake there. Add a little cream to fix the first cake and add syrup to keep it juicy for longer.
Once this is done, place the first layer of filling, always leaving it as flat as possible so that the cake is straight and level.
Place the next cake and syrup again, the ideal is to now place the vanilla cake in the middle so that the cut of the cake is similar to an Oreo cookie.
Fill the next layer with the buttercream, and place the next cake face down.
Syrup the top so it stays juicy too.
Using a putty knife, smooth the crêpe off the walls. Next, spread the cream over the entire surface of the cake. This layer must be very thin.
Take the cake to the fridge or refrigerator for 30 minutes to harden.
After this time, remove the cake from the fridge to put the final coating on it. To do this, try to cover well with the cream on all the walls and then pass the smoothing spatula and remove the excess.
When you finish, put it in the fridge for 15 more minutes.
Squirt the ganache around all the edges of the cake. This way you can better control the streams that fall down the walls, and you can make them longer or shorter as you like.
When you're done, fill the entire top with the same ganache.
Place all kinds of chocolates or snacks to decorate the top.
Make rosettes with the buttercream and with the help of a pastry bag and place oreo cookies on top.
Place oreo cookies around the cake, arranging them however you like to decorate.
Finally, cut and serve as you like.
The chocolate cake is a true delight as a dessert, so we urge you to try to make this recipe at home and surprise someone special who is having a birthday.
