Thursday, January 31, 2013

Baking: Oreo Cake

And finally the dessert: Oreo Cake. When Ms. Pasty Chef told me she wanted something Oreo based, I brainstormed and ended with an Oreo cake. I looked all over the internet for a recipe but never found one that I was comfortable with. Most recipes didn't incorporate actual Oreo's in the recipes. Instead, they were cakes made to look like the cookie. So I made one up using several resources of my own. And I'm glad I did. This came out very well minus a couple of aesthetic points. Otherwise, the flavor was spot on.

The first step was the cake. I used Scharffen Berger's recipe for That Chocolate Cake. Here I'm mixing the dry ingredients together which included all purpose flour, cocoa, salt, baking powder, and sugar.
I mixed the wet ingredients separately which included eggs, milk, oil, and water.
I added the two together and mixed until well incorporated.
Then into prepared cake pans and the oven for baking.
I baked them until a toothpick came out clean from the center. Or you can press on the top and if it bounces back then it's done. I let it cool slightly in the pan then continued the cooling on a wired rack.
And now the frosting. I used Rose Levy Beranbaum's recipe for Dreamy Creamy White Chocolate Frosting as the base. It's luscious and slightly tangy. A great paring for any cake.
To that, I added chopped Oreos both finely and coarsely chopped.
And now the frosting process. First the middle which gets a big dollop. Spread it on thick with a offset spatula. But leave an edge.
Then the other cake goes on top. Looks like an Oreo already. But we need more frosting.
I frosted the sides and tops, piped some florets and placed halved Oreos. I really like how it came out except for the color. Over time, the Oreo frosting turned gray in color. The chocolate cookie crumbs slowly seeped into the white frosting giving it a very displeasing look. Next time, I'll have to time the cake better. I made the cake and frosting 2 days before I served it. Frosting it the day before. And then it turned gray on the 3 day. Next time, 2 days max. Luckily, the flavor wasn't effected. A nice balance of chocolate, to Oreo, to white chocolate/cream cheese. It was well balanced and not heavy tasting at all. It was perfect...well in flavor. This might actually turn into my go to chocolate cake.

My recipe below is adapted from Scharffen Berger's recipe for That Chocolate Cake and Rose Levy Beranbaum's recipe for Dreamy Creamy White Chocolate Frosting

2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola/vegetable oil
1 cup milk
1 cup boiling water

9 oz white chocolate
12 oz cream cheese, softened
6 tbsp unsalted butter
1 1/2 tbsp sour cream
26 Oreos, plus 6

Directions for cake
Preheat oven to 350oF.
1. Prep two 9-inch round cake pans with butter and flour or baking spray.
2. In a mixer fitted with the paddle, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
3. Increase speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
4. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
5. Remove from the oven and cool on rack for 5 minutes, then turn cakes out onto the rack and cool completely.

Directions for frosting:
1. Heat the chocolate in a double boiler until almost completely melted. Remove from the heat and stir until fully melted. Allow it to cool until it is no longer warm to the touch.
2. Take 13 Oreos and completely pulverize using food processor or place in a bag and crush with rolling pin/pan. Take other 13 Oreos and lightly crush leaving large pieces intact. Set aside.
3. In a mixer, process the cream cheese, butter, and sour cream for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and mix until it is smoothly incorporated. Add chopped Oreos and fold into frosting. If frosting is too soft, put in the refrigerator for 15-30 minutes.
4. To frost cake, place one layer down on platter. Add 1/3 of frosting on top and spread using offset spatula. Leave about 1/2 inch border.
5. Place second cake on top, bottom side up. Add 1/3 of frosting on top and spread evenly letting it droop over edge if needed. Using the last 1/3 of frosting, spread evenly over the sides. You should have some frosting leftover for piping. Add frosting to piping bag with star tip. Pipe 12 stars around the edge of the cake. Then place halved Oreos on florets.
*May be made 1 day ahead. Store tightly covered and refrigerated. Let cake warm up at room temperature before serving.

1 comment:

  1. I would totally eat gray cake as long as it was tasty. Hope Ms. Pastry Chef enjoyed it. Mmmmm Chocolate!!

    Must be one of those days as I ended up staring at Oreos ice cream cake earlier today.


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