Oreo Cake

Oreo Cake
Ingredients:

CHOCOLATE LAYER CAKE
3/4 cup unsweetened cocoa powder (not dutch process)
1 and 1/2 cups granulated sugar
1 and 1/2 cups cake flour*
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/4 cup vegetable or canola oil
1 cup full fat sour cream or full fat Greek yogurt, at room temperature
2 teaspoons vanilla extract
1/2 cup hot coffee or hot water
1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate chips)
1 15.25 ounce package Oreos

OREO CREAM FILLING
1/4 cup unsalted butter, softened to room temperature
1/4 cup shortening*
2 and 1/2 cups confectioners' sugar
2 Tablespoons milk or cream (cream preferred for best texture)
2 teaspoons vanilla extract

CHOCOLATE BUTTERCREAM
3/4 cup unsalted butter, softened to room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/4 cup milk or cream (cream preferred for best texture)
16 additional Oreo cookies, pulsed into a fine crumb
Directions:

Position oven rack in the center of the oven. Preheat to 350F degrees. Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.

Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.

Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.

While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.

While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.

Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.

Slice and serve cake. Leftover cake may be covered and stored in the refrigerator for up to 3 days.

*Cake flour is required for the cake recipe. If you do not have cake flour, simply replace with all-purpose flour - remove 3 Tablespoons of all-purpose flour from the called for amount (1 and 1/2 cups), then add 3 Tablespoons of cornstarch. Sift the all-purpose flour and cornstarch together before using.

*Room temperature ingredients (egg, sour cream) are required for the cake recipe. Since using hot coffee/water, you do not want cold ingredients - cake will not bake properly with varying temperatures of ingredients.

*Shortening is required to replicate the taste an Oreo cream filling. If you want a thinner filling, that doesn't quite taste like an Oreo cream filling - use 1/4 cup butter instead of shortening.