Cookies n Cream Cake

Chocolate Oreo Cake Recipe

INGREDIENTS:
2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Black Cocoa Powder (I love Cocoa Trader)
1 cup Crushed Oreo Cookies
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool.
11. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

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Oreo Buttercream

​INGREDIENTS:
2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1/2-1 Cup Heavy Cream
​1 C Oreo Super Finely Crushed Cookie Crumbs

INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla extract.  Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Turn mixer down to a low speed and add in Oreo crumbs. mix for 30-60 seconds.
6. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

Chocolate Ganache

​Ingredients:
​1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

​Instructions:
​1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Add Chocolate Chips to the boiling heavy cream. Let sit for 2-3 minutes.
5. Mix until fully incorporated. (Should take 3-5 minutes of stirring).