“Health food may be good for the conscience but Oreos taste a hell of a lot better.”- Robert Redford
Cookies and cream seems to be a recurring theme on the blog. Brownies and fudge and cheesecake and now cake. I don’t like eating Oreos as much as I like crushing them and chopping them and putting them in things !
This cookies and cream cake is an old favourite with a make over – layers of an oft made devil’s food chocolate cake with a chocolate sandwich cookie buttercream. You could go a step further and fold chopped up Oreos into the cakebatter. Or maybe some ganache over the top. But in the spirit of uncomplicating things , just the Oreo buttercream and the cake make a great combination ! What this cake lacks in sophistication, it makes up for in taste !
The cake is one I have made many times before. I paired it with the Nutella ganache for my 100th post Ferrero Rochers cake. There is a reason it keeps making a come back in my kitchen. An almost one bowl, one whisk and minimal fuss cake which bakes up into dark and moist decadence . Its versatile and delicious . Enough said.
The oreo buttercream is really a simple one. Butter , loads of sugar , a splash of milk and the crushed up Oreos. It holds well and pipes up good. But don’t use too small a piping tip or some cookie bits getting stuck in the nozzle will annoy you to no end.
The buttercream is sweeter than I usually like or make . But the cake isn’t too sweet , so it offsets the sugar in the buttercream well – so it’s all one good mouth full of cookies and cream . And cake !
- 45 grams or 1/2 cups cocoa
- 120 ml or 1/2 cup water boiling
- 125 grams or 1 cup all purpose flour
- 150 grams or 3/4 cup granulated sugar
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg , at room temperature
- 1/2 cup yoghurt , at room temperature
- 1 tsp vanilla extract
- 1/4 cup or 60 ml oil
- 165 grams or 3/4 cup salted or unsalted butter , at room temperature
- 300 grams or 3 cups icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 5-6 oreos or other chocolate sandwich cookies (plus extra for decorating)
- Preheat oven to 160 C/ 325 F.
- Butter and flour a 6 inch round pan well and line the bottom with parchment paper.
- Dissolve the cocoa in boiling water until smooth . Let cool to room temperature.
- In a bowl, whisk together the flour, baking powder, baking soda , salt and sugar.
- Add the cocoa mixture and egg . Mix until smooth.
- Add the yoghurt , oil and vanilla. Mix until smooth.
- Pour batter into prepared pan and bake for 42- 48 minutes until a toothpick inserted in centre comes out clean.
- Cool in pan for five minutes , unmould and cool completely before slicing .
- Sift the icing sugar and keep aside.
- Using a wooden spoon or electric mixer , beat the butter for few minutes until pale.
- Add the sifted icing sugar in 3 additions and beat well after each addition until smooth. Scrape the bowl as needed.
- Add the milk and vanilla .
- Beat for 5-6 minutes or until desired consistency.
- Crush the oreos into a powder (using a processor, blender , rolling pan or your hands) .
- Beat in the crushed oreos until evenly distributed.
- Slice the cake horizontally into three layers.
- Spread about 1/4 cup of buttercream over one slice , top with the second and repeat.
- Spread buttercream over top and sides of assembled cake and smoothen using a spatula.
- Decorate as desired ( I piped small rosettes and spread crushed oreos in the centre)
- The unfrosted cake lasts for 3-4 days in an airtight container. The iced cake stays well for 2-3 days refrigerated.
- You can also bake in a 7 or 8 inch pan for 35-40 minutes at 180 C . You will be able to slice each into two layers.
- The buttercream is enough to fill , frost and decorate a 6 inch cake , and to fill and frost a 8/7 inch cake.
- If your buttercream is not holding shape, add more sifted sugar . If its too stiff, add more milk.
- Chill the cake before slicing to make liife easier for you
The cake layers are really moist and insanely chocolatey. The juxtaposition of the buttercream with the cookies and cream makes this a sure fire hit among chocolate loving kids and adults alike !