This moist Oreo cake is made of decadent layers of Oreo cake, Oreo buttercream, and a dark chocolate drip and of course with lots of Oreo cookies! This recipe is almost too simple to be true. Try it also out with a spiced up cake box mix (instructions in description tips). Perfect for the cookies and cream lover in your life!
OREO Chocolate Drip Cake
Ingredients: for 2 9-inch layers
2 cups (240 g) all-purpose flour
3/4 cup (75 g) dark or black cocoa powder
2 tsp baking soda
1 tsp salt
1/2 cup (50 g) oreo crumbs
2 large eggs, at room temperature
1 1/2 cups (300 g) sugar
1 cup (250 ml) butter milk
1 cup (250 ml) vegetable oil
1 tsp vanilla extract
1 cup (250 ml) hot coffee or hot water
6 egg whites, at room temperature
1 2/3 cups (170 g) sugar
2 cups (454 g) butter
1 tsp vanilla
2 cups (200 g) oreo crumbs, sifted for piping
For the drip:
1/4 cup (75 ml) heavy cream
3 oz (100 g) dark chocolate
Preheat the oven to 320 °F and line and grease 2 9-inch baking pans. Start with a big mixing bowl and whisk together eggs, salt, and sugar until doubled in size. Add vanilla, butter milk and oil. Mix it until well combined.
Add the dry ingredients: flour, baking soda and dark cocoa powder. Fold it in until it is just combined.
The last step is adding the hot coffee that will increase the chocolate flavor of the cake (trust me in this!).
Fill the batter in the prepared baking pans and bake it at 320 °F for 35 to 40 minutes or until a skewer comes out clean. If you bake the batter in one tall baking pan increase the baking time to around 55 minutes. Let it cool down completely in the pan on a wired rack.
In the meantime, prepare the icing. This is a vanilla swiss meringue buttercream recipe with oreo crumbs. Combine in a heatproof bowl egg whites with sugar and place it on a water bath (bain-marie). Cook it for 8 minutes or until it begins to thicken. Stir it continuously.
Remove it from the water bath and keep whisking it until it reaches room temperature. It is time to add the cold butter in small pieces. Take your time for that. After adding the butter keep whisking the buttercream until it reaches a smooth and silky texture. Add vanilla and Oreo crumbs and fold it in.
To fill the cake cut it horizontally to get more layers. Spread a generous amount of buttercream in between the cake layers and then decorate the outer part. Use a bench scrape or spatula to flatten the buttercream. Place it in the fridge and let it set for at least 2 hours.
For the cake drip prepare a ganache with hot cream poured over the chocolate. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be runny. Decorate the cake and place it in the fridge for another 30 minutes to let the drip set.
Finish decorating with buttercream swirls and oreo cookies!
Sift the Oreo crumbs for the buttercream if you want to use it in a piping bag.
Heating up the egg whites in a water bath for 8 minutes until it reaches 160 °F ensures to make them safe to consume as bacteria cannot survive. No need for a sugar thermometer: when the sugar is dissolved, it reached the desired temperature.
If the chocolate drip (ganache) is too thin add some more chocolate and heat it up in the microwave in 10 second intervals with stirring it in between until it is smooth.
Fill the drip in a piping bottle for better handling to ensure a neat drip.
Using a cake box mix: use two devils food mixes, 2 more eggs than written on the box, exchange water with milk and add some vanilla. Bake it as written on the box. Use a skewer to check if the cake is baked through.
The cake is even tastier at room temperature. Try it out since the frosting is stable at room temperature for up to 2 days.