Cookies and Cream Cake
"Why choose between cookies and cake when you can enjoy BOTH together? This Cookies and Cream Cake has ultra-moist layers of devil’s food cake and rich buttercream with cookies mixed right in. It’s finished with a drippy chocolate ganache and adorable mini Oreos. This is a MUST for all chocolate cake lovers! The cake gets its ultra-dark color from the addition of black cocoa powder (the same thing that’s used in Oreo cookies!) It’s a fun ingredient to play with, but if you don’t have it, you can use an equal amount of regular cocoa powder...."
INGREDIENTS
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12 oz all-purpose flour ((2 2/3 cup))
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2 1/4 oz black cocoa ((3/4 cup), can substitute regular dutch-processed cocoa if desired)
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2 1/4 oz dutch-processed cocoa ((3/4 cup))
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1 3/4 tsp baking powder
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3/4 tsp baking soda
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1 1/2 tsp salt
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24 1/2 oz granulated sugar ((3 1/2 cups))
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1 1/4 cups coffee (at room temperature (can substitute water))
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1 1/4 cups buttermilk (at room temperature)
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3/4 cup vegetable oil
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2 eggs (at room temperature)
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2 egg yolks (at room temperature)
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1 tbsp vanilla extract
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6 fl oz pasteurized liquid egg whites ((3/4 cup, see Note below))
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24 oz powdered sugar ((6 cups))
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1/2 tsp salt
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24 oz unsalted butter (at room temperature (6 sticks))
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2 TBSP vanilla extract
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20 Oreo cookies ((8 oz cookies))
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20 Oreo cookies ((8 oz cookies))
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4 oz dark chocolate (finely chopped)
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6-8 fl oz heavy cream
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Mini Oreo cookies for decorating
Comments & Reviews
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