It was my Grandmother’s 95th birthday on September 11 (I know horrible date, but it does make remembering easy) so the family got together last Sunday to celebrate.
She has always been a fabulous cook, but as my daughter said, she has pretty much ‘retired’, it is a lot of work to cook for everyone! So my sister brought the main dish, uncles filled in the sides and I was in charge of the cake. After polling Tony and AK on what was Granny’s favorite, and getting no consensus, I asked her outright. She being Granny was no help! She is always worried about what everyone else likes, and even when I reminded her that it was HER birthday she still couldn’t give me an answer. So, I turned to my new favorite answer guru, Pintrest!
I altered slightly and combined a couple of recipes and came up with Chocolate Oreo Cream Cake.
As it was my first time making the recipes, it did take me a little while, but I believe I have worked the bugs out and if you have an hour or so, you too can make this delicious cake!
Chocolate Oreo Cream Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ¾ cup cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1½ cups heavy whipping cream
- 8 oz. Cream Cheese-softened
- ¾ cup powdered sugar
- 15 Oreo Cookies- crushed
For the ganache frosting and decorative drizzle:
1 cup heavy whipping cream
- Preheat the oven to 350°F and grease two 9 inch round baking pans (bottoms and sides) and line the bottom with parchment paper.
- In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
- Add boiling water and mix until it’s smooth.
- Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
- In a large mixing bowl mix heavy whipping cream just until firm peaks form(if you beat too long it will become overdone and look like butter).
- In another mixing bowl beat cream cheese and sugar until it’s smooth.
- Combine cream cheese mixture and whipped cream and stir in crushed Oreos.
- Place in refrigerator until ready to use
2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no
- Place a cooled cake layer on a serving plate. Spread filling on bottom layer, carefully place the second layer on top of filling, run a knife along edge of filling layer to smooth, then spoon chocolate ganache on top of the cake. Let it drip down the sides in drizzles(I will be a pro at this next time).
- Sprinkle the crushed Oreos around the outside of the ganache, making a decorative border,
- Place white chocolate chips and shortening in a ziplock bag and microwave at 10 second intervals until melted. Do not work the chocolate too much(squeezing the bag) in an effort to speed the process.
- Twist the bag into a funnel shape(like a pastry bag), snip off tip and squeeze the white chocolate drizzle over cake.
- Refrigerate, then take out 15 minutes before serving(to bring to room temperature).