Description
Oreo Chocolate Drip Cake
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
1 1/2 cups buttermilk
1/2 cup hot water
2 teaspoons vanilla extract
For the frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream
10 crushed Oreo cookies
For the chocolate ganache:
1 cup dark chocolate, chopped
1/2 cup heavy cream
For decoration:
Whole Oreo cookies
Chocolate shavings
Whipped cream
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternately add dry ingredients and buttermilk, followed by hot water. Divide batter between pans and bake for 30-35 minutes. Let cool. For the frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream. Fold in crushed Oreos. Frost the cake layers and smooth the outside. For the ganache, heat heavy cream, pour over chopped chocolate, and mix until smooth. Drizzle over the cake. Decorate with whole Oreos, chocolate shavings, and whipped cream. Refrigerate before serving.
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients are at room temperature. When mixing the batter, do not overmix after adding the dry ingredients—stop as soon as the flour is incorporated. For the frosting, beat the butter for a full 5 minutes until it is pale and extremely fluffy before adding the sugar. This creates a light texture. When assembling, place the first layer on a cake board or plate, add a generous amount of frosting, and spread evenly. Top with the second layer and apply a thin “crumb coat” of frosting. Chill the cake for 20 minutes before applying the final, thick layer of frosting. For the drip, let the ganache cool to a thick but pourable consistency. Test the drip on the side of the cake before committing to the entire pour.
Serving Suggestions
This rich cake is best served at room temperature. Remove it from the refrigerator 30-60 minutes before serving to allow the frosting to soften. Slice with a hot, dry knife for clean cuts. Pair each slice with a cold glass of milk, a scoop of vanilla bean ice cream, or a cup of strong coffee to balance the sweetness. For a special presentation, garnish individual plates with a drizzle of chocolate sauce or a dusting of cocoa powder.
How-to Summary
In summary: Prepare two 9-inch chocolate cake layers by creaming butter and sugar, adding wet and dry ingredients alternately, and baking. Make Oreo frosting by beating butter, sugar, vanilla, and cream, then folding in crushed cookies. Assemble and frost the cake layers. Create a simple ganache with hot cream and dark chocolate, cool slightly, then drizzle over the chilled cake for the drip effect. Decorate with whole Oreos, chocolate shavings, and whipped cream.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes, baked and cooled cake layers can be tightly wrapped in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before frosting.
What can I use instead of buttermilk? Make a DIY buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of regular milk. Let it sit for 5 minutes before using.
Why did my ganache drip not set? The ganache was likely too warm or thin. Ensure you use a 2:1 chocolate-to-cream ratio by weight for a firmer set, and let it cool until it coats the back of a spoon.
How do I store the finished cake? Store the cake in an airtight container in the refrigerator for up to 5 days. The frosting and ganache will firm up when cold.
Can I use a different type of chocolate for the ganache? Absolutely. Semi-sweet or milk chocolate will work, but adjust the cream ratio slightly as they have different setting properties.
Common Mistakes to Avoid
- Using cold ingredients, which can cause the batter or frosting to separate.
- Overmixing the cake batter, leading to a dense, tough crumb.
- Adding the ganache while it is too hot, causing it to run off the cake and pool at the base.
- Not letting the cake cool completely before frosting, which will melt the frosting.
- Crushing the Oreos for the frosting too finely, losing the desirable texture.
Conclusion
This Oreo Chocolate Drip Cake is a show-stopping dessert that combines rich chocolate flavor with the iconic taste of Oreos. While it involves several components, following the step-by-step guide and being mindful of common pitfalls will lead to a professional-looking and incredibly delicious result. It’s the perfect centerpiece for celebrations, guaranteed to impress any crowd with its decadent layers and stunning drip decoration.