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Tuesday
Feb152011

Triple Layer Oreo Cake


Saturday was my brother's birthday.  Hard to believe my "little bro" is already 26!  To celebrate, we had taco dinner (his choice) at mom's house on Sunday.  I volunteered to bring the cake, because that is just what I do.  When looking through all of my saved recipes for a cake to make, this one popped out from Beantown Baker.  I was super excited because I love Oreos!  There were many components of this cake, and it did take some time and patience, but it was pretty easy to put together, and quite elegant looking!

I used this recipe for the Chocolate Cake Layers, which I made in two 8-inch round pans.

For the Oreo Cake Layer
1/2 stick Butter, at room temperature
1/2 cup Milk
1 teaspoon Vanilla
1 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2/3 cup + 2 tablespoons + 2 teaspoons Sugar
1 1/2 egg whites, at room temperature
1/4 package Oreos, cut into quarters

In a large bowl, cream the butter until fluffy, about 3-5 minutes.  Add the milk and vanilla, and mix to combine.  In a separate bowl, mix together the flour, baking powder, and salt.  Add the dry ingredients to the butter mixture and mix until integrated.  Stir in the sugar.  With an electric mixer on low speed, mix for about 30 seconds.  Turn the mixer up to medium speed and beat for 2 minutes.  Add the egg whites and beat for 2 more minutes.  Stir in the quartered cookies.  Pour the cake batter into an 8-inch round cake pan and bake at 350 degrees for 25-30 minutes.  Cool in the pan for 30 minutes, then turn it out onto a cooling rack to cool completely.

For the Oreo Filling
4 ounces Cream Cheese, softened
1/2 teaspoon Vanilla
1 cup Powdered Sugar
1 cup Heavy Whipping Cream
1/4 package Oreos, cut into quarters

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy.  Beat in 1/4 cup of whipping cream until smooth.  Add the rest of the cream and beat until it has the consistency of whipped cream, being careful not to over mix.  (Reserve 1 cup of filling to decorate the top of the cake and place in the fridge until ready to use.)  Stir in the reserved Oreo chunks into the remaining whipped cream mixture.  Immediately spread the filling on top of one of the chocolate cake layers and the Oreo cake layer.

For the Chocolate Frosting
6 ounces Semisweet Chocolate
2 sticks Butter, at room temperature (I only used 1 1/2)
1 Egg Yolk, at room temperature
1 teaspoon Pure Vanilla Extract
1 1/4 cups Powdered Sugar
1 tablespoon Instant Coffee Powder dissolved in 2 teaspoons of hot tap water (I omitted)


Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water.  Stir until just melted and cool to room temperature.  In the bowl of an stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.  Add the egg yolk and vanilla, and continue beating for 3 more minutes.  Turn the mixer to low and gradually add the powdered sugar, then beat at medium speed, scraping down the sides of the bowl as necessary, until smooth and creamy.  On low speed, add the chocolate and coffee to the butter mixture and mix until blended-Don't Whip!!

To Assemble the Cake:
Place the Chocolate cake with Oreo filling on the bottom as the base.  Top with the Oreo cake with Oreo filling, then the final Chocolate cake.  Spread the Chocolate Frosting immediately on the cooled, three-layered cake.  Decorate the top of the frosted cake with the remaining filling mixture and top with Oreo cookies.

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