Death By Oreo Dark Chocolate Cake

This insane three layered dark chocolate cake with an Oreo buttercream and dark chocolate dripping ganache to sweeten the deal I made myself from scratch for my brother's (@blvckstock) birthday celebrations. I pronounce thee "Death By Oreo" cake. This cake was Inspired by the crazy cake queen @katherine_sabbath and her out of this world dripping chocolate ganache effect cakes as well as @cococakeland and her peanut butter buttercream chocolate cake recipe which I tweaked to make it Oreo-appropriate. To top of this wonderful cake was the fact that Katherine actually replied to the photo with "what a gorgeous cake", which is safe to say made me swoon and left me feeling sky high for the rest of the day. Without further ado let's dig in!

Makes 12 slices

Ingredients:

(CHOCOLATE CAKE)

• 1¾ cups plain flour
• 2 cups white sugar
• 1 cup of  cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 large eggs, at room temperature
• 3 teaspoon vanilla essence
• 1 cup freshly brewed hot coffee without milk

(OREO BUTTERCREAM FROSTING)

• 1 ½ cups unsalted butter
• 1 cup of crushed oreos  (use a chopper)
• 2 cups of icing sugar, sifted
• 2 teaspoon vanilla essence
• dash of milk
•  

(CHOCOLATE GLAZE)

• ½ cup good quality dark chocolate, chopped into small pieces
• ¼ cup unsalted butter, diced into small pieces

Method:

(CHOCOLATE CAKE)

1.        Preheat the oven to 1700 degrees Celsius. Butter three 7-inch x 2-inch round cake pans. Line with parchment paper circles.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla essence.
4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
5. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

(OREO BUTTERCREAM FROSTING)

1. In the bowl of a stand mixer, beat the butter on high speed for 1 minute.
2. Scraping down the sides of the bowl, add the icing sugar, vanilla and dash of milk, beating until light and fluffy, about 3 minutes.
3. Remove the first cake layer from the cake pan and place on a cake plate or pedestal. Frost generously with Oreo buttercream frosting.
4. Add the second layer, and cover with frosting likewise.
5. Add the final layer of cake, frosting the top and sides to a crumb coat.
6. Chill in freezer for ten minutes to set crumb coat.
7. Frost a final coat of Oreo buttercream frosting and set aside.

(CHOCOLATE GLAZE)

1. Using a bain-marie or heatproof bowl set on top of boiling water, melt together the butter and chocolate.
2. Mix together slowly with a wooden spoon.
3. Set aside to cool for 40 minutes; it will thicken slightly. Pour on top of Oreo buttercream frosting covered cake, using an offset spatula to gently ice the glaze to the edges of the cake for maximum dripping.
4. Top the cake with Oreo buttercream frosting swirls using a Wilton 1M piping tip and Oreos to complete the overall look.
5. Allow the cake to set in the fridge for 1 hour before bringing out to serve.   

(recipe adapted from here)