Receta Birthday Cake: Rich Chocolate Cake layered with Oreo Cream Filling and decorated with Whipped Cream Frosting
This Chocolate cake with oreo cream filling and whipped cream frosting is one decadent rich dessert! I made this for my daughter's 10th birthday, she is the biggest oreo lover i have ever known! The layers of chocolate cake with the rich flavors of oreo mixed in with the smooth and velevttty whipped cream is a combination to die for.
I normally like swiss meringue buttercream for my cakes but this time wanted to go easy with the butter (you need loads of butter for swiss meringue) so i went with making whipped cream frosting. To stabilize the whipped cream i added the instant pudding mix (jell-o, refer to the notes below). i decorated the cake with ombre effect and piped some hydrangeas on the top of the cake.
This cake will be a great treat for Valentine's day, just change the color of the frosting to red and you can wow your guests!
If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!
CHOCOLATE CAKE WITH OREO CREAM FILLING AND WHIPPED CREAM FROSTING
By Sathya Sankar
Cake adapted from here
Makes one 8.5-inch 3 layer cake
INGREDIENTS
For the Cake
- 6 tablespoon all-purpose flour
- 6 tablespoon cake flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoon cocoa powder
- 1/2 cup + 2 tablespoons boiling water
- 1 stick (8tablespoons) unsalted butter, softened
- 3/4 cups dark brown sugar, packed
- 2 eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- For the Frosting
- 4 cups heavy whipping cream
- 4 tablespoon vanilla flavored instant pudding mix
- 3 to 5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups of mini oreo cookies
- gel food coloring of your choice
METHOD:
Making the Cake:
Preheat the oven to 350°F and line and grease an 8.5-inch round cake pan with parchment paper.
In a medium bowl, combine the chocolate and cocoa powder. Pour the boiling water over and whisk until smooth. Set aside.
In another bowl, sift together the flours, salt and baking powder and set aside.
In the bowl of a stand mixer, fitted with paddle attachment beat the butter on medium-high until light and fluffy.
Add in the eggs one at a time, beating well after each addition and make sure to scrape down the bottom and sides of the bowl to ensure even mixing.
Add the sour cream and vanilla and beat on medium until just combined.
Reduce the speed to low, add the flour and chocolate mixture alternating between the two. Starting and ending with the flour mixture. Beat just until combined.
Transfer the batter to the greased pan and bake for about 25 to 30 minutes or until a tooth pick inserted comes out clean.
Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely before frosting.
Making the Frosting:
Make the frosting in two batches. Place the oreo cookies in a food processor and process into crumbs.
In the bowl of a stand mixer fitted with the whisk attachment, add in the heavy cream, pudding mix, vanilla and sugar.
Mix on a low speed until combined. Increase the speed to medium high and whisk until the cream starts to form stiff peaks.
When you lift the whisk the cream should hold a peak without falling off.
Fold in the hero crumbs into the cream gently with a spatula. Cover with a plastic wrap and refrigerate until you make the second batch of the cream.
Repeat the steps 2-4 to make second batch of the cream.
Divide the cream into small bowls and mix in the gel food colors.
Assembling the Cake:
Divide the cake into three layers using a serrated cake knife.
Place one layer on the cake stand and spread about 1/2 cup of the oreo cream with a palette knife. Place the second layer on top of the first layer and spread about 1/2 cup of the oreo cream. Place the third layer on top and crumb coat the whole cake with the remaining oreo cream.
Let the cake sit for about one hour in the fridge before decorating.
Once the cake is chilled, frost the whole cake with the remaining cream and decorate as desired.
All photos and content are copyright protected. Please do not use my photos without prior permission.
If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.
NOTES
The instant pudding mix already has sugar in it, so when adding powdered sugar to the whipping cream, start with one tablespoon and taste as you whip the cream half way. If you need more sweet add at this point and whip.
Leave the cream covered in the fridge, when not working with it, otherwise it may become too soft.
The amount given for the cream can make about 6 cups of frosting. If you are not decorating the whole cake, then reduce the amount accordingly.
Leftover frosting can be freezed upto one month in a airtight container. Bring it to room temperature and rewhip before using.
I used a wilton tip 2D to pipe the hydrangeas on the top of cake.
The cake can stand stand at room temperature for about one hour after decorating.
If not consuming the cake immediately, cover it with a cake dome and refrigerate. Bring it to room temperature before serving.
Hello there!
Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.