Oreo Cream Cake

Oreo Cream Cake: A Dark Chocolate Cake layered and frosted with Oreo Whipped Cream! An Oreo lover’s delight!

Welcome to the Oreo dreamland!

I’m sorry for doing this to you. Really, I am. 😀

But this Oreo-overdosed Cake really is fantastically fabulous!

(See what I did there? Just joined two super awesome adjectives. It was essential. Just to tell ya how much you will love this Oreo Cream Cake if you spend 30 minutes making it!)

I’m not gonna lie to you. This isn’t one of those “healthy desserts”.

If you’re going to be selfish (and it is pretty easy to be selfish considering how delicious this dessert is!), then be prepared to burn thousands of calories for the next two months to compensate!

Oops, sorry, my new mantra – moderation. So how about you just workout, have a slice and just get back to working out again like nothing ever happened? 😉

See, I just gave you great fitness advice! **Good Job Me**

Anyhoo, why did I make this cake, you ask?

Well, for very many reasons. One of which is that I finally completed my education! I passed an exam which apparently means I’m the one who’s supposed to go around spending big bucks and giving “treats” to people! 😛

And since I’m always up for it when it comes to baking a cake and frosting it, I thought a “personal” gesture such as baking for someone would mean a lot more than taking them out to a fancy restaurant.

And I have to say, this Oreo Cream Cake was well received.

It’s hard to not like this dessert. I mean can you really hate Chocolate Cake or Whipped Cream or Oreos? If you answered yes to any of these questions, you’re weird!

OREO CREAM CAKE Recipe

You’re gonna need –

Start of by baking a Chocolate Sponge Cake. You can use your favorite recipe. I used my no-fail recipe. Click here for the step by step pictures. (Printable recipe will have the written recipe for cake too)

Meanwhile make a simple sugar syrup. (or a rum syrup) Add 1/3 cup sugar to 1/2 cup water

Bring it to a boil and let it change to a slightly golden color.

Let it cool. (This ensures that the cake remains soft even after refrigeration)

Carefully cut the cake horizontally into two or three parts.

I just did two (very uneven cutting! :D)

Meanwhile, you can also whip heavy cream with some sugar until it forms stiff peaks. (Click here for a detailed post on how to make Whipped Cream). IMPORTANT: Overwhipping will cause the cream to turn into butter. Always keep the cream in the fridge until use.

In a ziplock bag or cover, add the Oreo cookies. Hit them all over with a rolling pin or a wooden spoon to crush them and make crumbs. (Or you can use the food processor too)

Add the Oreo crumbs to a large mixing bowl.

Add the whipped cream to the Oreo Cookies

Very gently, fold the cookies into the whipped cream until they are somewhat evenly distributed. IMPORTANT: Do not mix fast or the air in th whipped cream will deflate and it will no long hold its form. Be as gently as possible. Once it is mixed, place in freezer until use.

To decorate / frost the cake: Place the lower half of the cake on the serving plate. Tear of some parchment paper (or baking paper or newspaper) and place it under the lower half of the cake in all sides such that a little bit of the paper is under the cake and most of it out on the plate or outside. This is just so that the frosting doesn’t get to the actual serving plate. We can remove the parchment paper pieces later before serving.

Prick holes all over the cake

Brush the lower half with the sugar syrup. (This keeps the cake very moist)

Add a dollop of the Oreo Cream in the center

Gently work the cream upto the edges. (Tip: Use as much filling as you want)

Place the other half of the cake on top of the cream.

Frost the whole cake including the sides with the remaining cream. (follow the same for 3 layers too)

Take some more Oreos and roughly break them into halves

Just place them on the edges of the cake to form a sort of Oreo outline. You can also add a few broken Oreo pieces in the center. Freeze / Chill the cake until it is ready to serve

Before serving remove the parchment paper pieces from all sides of the oreo cream cake.

Look at that! A clean serving plate and a beautiful Oreo Cream Cake ready to serve!

Slice and serve! (If you’re not going to have it right away, always keep it chilled. Whipped Cream has to be cold at all times)

ENJOY! 🙂

Oreo Cream Cake

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• Author: Kavitha
• Prep Time: 30 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 mins
• Yield: 9 inch, 3 layer Cake 1x

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Description

Oreo Cream Cake

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Scale 1x2x3x

Ingredients

For the Chocolate Sponge Cake (*or use your own recipe)

• 2 and 1/2 cups All purpose flour
• 1/2 cup cocoa powder (adjust according to darkness required)
• 1 and 1/2 cup sugar {preferably powderdred sugar} (adjust according to taste)
• 1 and 1/2 cup Plain Yogurt (or Curd)
• 1 teaspoon Baking Soda
• 2 teaspoon Baking Powder
• 1/2 cup Vegetable Oil
• 2 teaspoons Vanilla Extract
• a pinch of salt

For the Sugar Syrup (optional)

• 1/2 cup Water
• 1/3 cup Sugar
• 2 tablespoons Run (optional)

For the Oreo Whipped Cream – (*This will make about 500 mls of whipped cream. If there’s any leftover, it freezes well)

• 25–30 Oreo Cookies
• 400 mls (13 oz) Heavy Whipping Cream (keep it cold)
• 1 cup Powdered Sugar (adjust according to sweetness required)

Others

• Oreo Cookies (for decoration)
• Parchment Paper (for laying under the cake while decorating)
• 9 inch round Cake Pan
• Electric or Manual Whisk (for whipping cream)
• chocolate Chips / Chocolate Sauce (optional)

(1 cup is around 200 grams)

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Instructions

For the Cake

1. Grease and line a 9 inch cake pan. Preheat oven to 180 C
2. Beat the sugar and yogurt/curd until sugar dissolves.
3. Add the baking powder, baking soda and a pinch of salt to the mixture and mix well. Let it rest for 2-3 minutes. You’ll start seeing a lot of air bubbles.
4. Add the oil and vanilla extract and mix well.
5. Sift in the flour & cocoa powder. Mix well to incorporate the flour into the wet mixture (over mixing can cause a bread like consistency)
6. Pour into the cake pan and bake at 180C for 30 minutes or until cake is fully cooked through. (insert of toothpick or dry spaghetti in the center of the cake. If it comes out clean without leaving any wet batter, it is done)
7. Remove and let it cool completely.

For the Sugar Syrup – optional. But using this will keep the cake even more moist

1. Add the sugar and water to a pan with high sides. Let it come to a boil while stirring.
2. Continue to let it boil until it looks golden and slighlty thickens.
3. Switch of he flame and let it cool completely. (you could mix rum if now if you drink alcohol)

For the Oreo Whipped Cream

1. Place the bowl, whisk and heavy cream in the freezer at least 30 minutes before whipping. Everything has to be very cold.
2. Pour the cream into the mixing bowl and start beating it in circular motion with a wire whisk. If using electric whipper, rotate in circular motion. Also add the powdered sugar if the cream is unsweetened
3. It takes a good 15 minutes with manual whisk and about 5-6 minutes with an electric whisk for “stiff peaks” to form.
4. If at any point you feel the whisk is getting warm or the cream is getting warm, pop back into the freezer for 10 minutes and continue whipping. Or you could place the bowl of the cream on top of a larger bowl filled with ice cubes to keep everything cold.
5. Once the stiff peaks form and the cream holds it’s form, put the bowl back to the freezer for 15 minutes/
6. Meanwhile, place 25-30 Oreo Cookies in a Zip Lock bag or a cover. With a wooden spatula or rolling pin, hit the cookies repeatedly to form Oreo crumbs. (Alternatively, you can use the food processor to make Oreo Crums).
7. Remove the Whipped Cream from the freezer and add these Oreo Crumbs to the large mixing bowl with the Whipped Cream.
8. Very gently, fold in the Oreo cookie crumbs into the whipped cream. If you use fast strokes or just mix in circular motion, you will end up deflating the whipped cream. Tip: VERY GENTLY MOTION.
9. Just make sure the Oreo crumbs are somewhat evenly distributed.
10. Until required for use, put the Oreo whipped cream back to the freezer.

Putting the Oreo Cream Cake together

1. Carefully cut the Chocolate cake horizontally into 2 or 3 slices. Place the lower half of the cake on the serving plate.
2. Tear of small pieces of parchment paper (or baking paper or newspaper) and place it under the lower half of the cake in all sides such that a little bit of the paper is under the cake and most of it out on the plate or outside. This is just so that the frosting doesn’t get to the actual serving plate. We can remove the parchment paper pieces later before serving.
3. Prick the lower half of the cake with a fork in some places and brush it well with the sugar syrup.
4. Add a dollop of the Oreo whipped cream in the center and spread it evenly on the lower part of the cake
5. Place the next layer (upper half) on top
6. Use the remaining Oreo whipped cream to frost the top and sides of the cake.
7. Break some oreo cookies in half. Place each half of the Oreo on the border of the cake so that it forms a “oreo circle” on the top.
8. Place the entire cake in the fridge for at least 2-3 hours.
9. Before serving, remove the parchment paper pieces from under the cakes and clean any little mess on the serving plate, if any.
10. Slice & serve!

Notes

1. If not eating right away, always keep refrigerated.

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