Get ready for a sugar overload with this vanilla and chocolate layer cake topped with chocolate ganache, brownies, chocolate chip cookies, and Oreos!
When my husband worked outside the home, he often brings in leftovers for lunch and ends up talking about how I cook and bake and blog. I end up doing a lot of making desserts to send to work with him. It's happened at every job he's had and I personally don't mind because I love to bake sweets and don't often make things like whole layer cakes for us. This particular cake was a sort of last hurrah before he left for his current job. I made a lot of cookies for his team, so we wanted to do a crazy over-the-top cake and ended up with this massive overload of chocolate! I didn't get a piece, but I did hear from my husband that it was super good and everyone loved it.
What you need:
For the cake layers:
- Chocolate cake box mix
- Vanilla cake box mix
- Ingredients needed for each box mix
- Whipped buttercream frosting
- Chocolate fudge frosting
For the ganache:
- 8 oz. semisweet chocolate squares
- 1 cup heavy cream
For the Oreo buttercream frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla
- 1 tsp. almond extract
- 7 to 8 cups powdered sugar
- 2 Tbsp. milk
- Pinch of salt
- 1 cup crushed Oreo cookies
For the topping:
- Mini brownie bites
- Chewy chocolate chip cookies, cut in half
- Oreos
Directions:
- For the cake layers: Make each cake box recipe according to directions for two 8-inch cake pans. You will have 2 chocolate cake layers and 2 vanilla cake layers. Let cool completely.
- For the chocolate ganache: Heat the heavy cream until hot, but not boiling. Place chocolate in a heatproof bowl. Pour heavy cream over the top.
- Let sit for 2 to 3 minutes, then gently stir to combine until smooth. Let sit at room temperature to thicken up.
- When cooled, place a vanilla cake layer on your serving plate or cake plate. Top with some whipped buttercream.
- Top with a layer of chocolate cake and then spread a layer of chocolate frosting on top of it.
- Top with the other layer of vanilla cake and follow with a layer of whipped buttercream.
- Finally, top with the other layer of chocolate cake. Set in the fridge while you make the Oreo buttercream frosting.
- For the Oreo buttercream frosting: Beat butter with a whisk attachment on medium-high until light and fluffy, about 3 minutes.
- Add vanilla and almond extract, beat to combine.
- On low, whisk in powdered sugar, milk, and salt. Scrape the sides and bottom of the bowl as needed.
- Whip for at the very least 3 minutes on medium-high or high until really fluffy. Add milk to thin, if needed.
- Stir in Oreo crumbs by hand. Then frost the entire outside of the chilled cake.
- Refrigerate frosted cake for 1-2 hours before adding ganache.
- Pipe or spoon the ganache to the edge of the cake, so it begins to drip down. Work quickly but carefully and then smooth some ganache out on the very top.
- Pile brownies, cookies, and Oreos on top and arrange some cut in half around the base of the cake.
- Chill until ready to serve.
Recipe adapted from I Am Baker
The last layer cake I posted was another with a chocolate drip and toppings that I made for my oldest's birthday, a Buckeye Cheesecake Cake, and it was amazing with a layer of peanut butter cheesecake in it! This S'mores Layer Cake from Life, Love, and Sugar looks absolutely insane with layers of chocolate cake, graham cracker crunchies, and toasted marshmallow buttercream!
Ultimate Oreo Brownie Chocolate Chip Cookie Cake
Ingredients:
- Chocolate cake box mix
- Vanilla cake box mix
- Ingredients needed for each box mix
- Whipped buttercream frosting
- Chocolate fudge frosting
- 8 oz. semisweet chocolate squares
- 1 cup heavy cream
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla
- 1 tsp. almond extract
- 7 to 8 cups powdered sugar
- 2 Tbsp. milk
- Pinch of salt
- 1 cup crushed Oreo cookies
- Mini brownie bites
- Chewy chocolate chip cookies, cut in half
- Oreos
Instructions:
- For the cake layers: Make each cake box recipe according to directions for two 8-inch cake pans. You will have 2 chocolate cake layers and 2 vanilla cake layers. Let cool completely.
- For the chocolate ganache: Heat the heavy cream until hot, but not boiling. Place chocolate in a heatproof bowl. Pour heavy cream over the top.
- Let sit for 2 to 3 minutes, then gently stir to combine until smooth. Let sit at room temperature to thicken up.
- When cooled, place a vanilla cake layer on your serving plate or cake plate. Top with some whipped buttercream.
- Top with a layer of chocolate cake and then spread a layer of chocolate frosting on top of it.
- Top with the other layer of vanilla cake and follow with a layer of whipped buttercream.
- Finally, top with the other layer of chocolate cake. Set in the fridge while you make the Oreo buttercream frosting.
- For the Oreo buttercream frosting: Beat butter with a whisk attachment on medium-high until light and fluffy, about 3 minutes.
- Add vanilla and almond extract, beat to combine.
- On low, whisk in powdered sugar, milk, and salt. Scrape the sides and bottom of the bowl as needed.
- Whip for at the very least 3 minutes on medium-high or high until really fluffy. Add milk to thin, if needed.
- Stir in Oreo crumbs by hand. Then frost the entire outside of the chilled cake.
- Refrigerate frosted cake for 1-2 hours before adding ganache.
- Pipe or spoon the ganache to the edge of the cake, so it begins to drip down. Work quickly but carefully and then smooth some ganache out on the very top.
- Pile brownies, cookies, and Oreos on top and arrange some cut in half around the base of the cake.
- Chill until ready to serve.
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