Tag: chocolate cake

Triple Layer Oreo Cake

Oreo lovers, this one is for you!  A triple layer chocolate cake, filled with a delicious butter cream frosting.  Top it off with chocolate ganache, oreos and oreo candy bars!  The candy bars were a new find in the store for us.  If you can’t find them, just chop up some oreos very finely and sprinkle them along the bottom of your cake!

You May Need:

Cake Pans

Even Bake Cake Strips-love these!

Print
Triple Layer Oreo Cake
 

Ingredients
Cake
  • ¾ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup + 2 Tablespoons soft butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup sour cream
Frosting
  • 1½ cups butter
  • 1½ cups shortening
  • 9 cups powdered sugar
  • 1½ T. vanilla
  • 7-8 T. milk
Garnish
  • Oreos for the top
  • crushed oreo candy bars for the bottom
Glaze
  • 9 oz semi-sweet chocolate chips
  • ¾ cup heavy cream

Instructions
Cake
  1. Preheat oven to 350°F
  2. Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  3. In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  4. In medium bowl stir together flour, baking soda and salt.
  5. In a mixer, beat butter and sugar until fluffy.
  6. Add eggs, one at a time and vanilla.
  7. Slowly add the cocoa mix.
  8. Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
  9. Mix well and divide into the pans.
  10. Bake 28-30 mins until the toothpick comes out clean.
  11. Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)
Frosting
  1. Beat all gradually on low to combine.
  2. Then increase mixer speed and whip till fluffy.
Glaze
  1. Heat cream just to a boil.
  2. Pour over chips.
  3. Let sit one minute then stir smooth
Assembly
  1. Spread frosting between cake layers.
  2. Use extra to frost outside of the cake.
  3. Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
  4. Pipe on flowers and garnish with Oreos.
  5. **May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

3.4.3177

The post Triple Layer Oreo Cake appeared first on Hugs and Cookies XOXO.

POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoon pure vanilla extract


    1. Adjust
      oven rack to the middle position. Preheat oven to 350 degrees F. Butter
      and line 2, 8-inch baking pans with parchment paper. Set aside.
    2. In
      the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
    3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
    4. Divide
      batter among cake pans and bake until a toothpick inserted comes out
      almost clean, about 35 to 40 minutes. Let cake cool in pans about 10
      minutes then remove from pans and cool on a cooling rack until
      completely cooled. I froze mine at this point, overnight.
    For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on
medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs,
one at a time.  Add sour cream.  Fold in crushed Oreos. 

Line bottom of an 8 inch springform
pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife
around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 



Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 



To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.


Adapted from Rebekah’s Family Food & Fun

100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!

Really! I do not kid.

30 seconds! 
And 100 calories!
For chocoholic, sugar addicts, who are pathetically impatient like me, this is just divine. 
This cake is another Pinterest tried-and-true find, and boy am I happy to have made the discovery! Like usual, there are few minor tweaks from the original recipe (we aren’t coffee drinkers). Here’s the method to my madness:
30-second Chocolate Cake
(Adapted from Eating Well Living Thin(er!))
2 tbsp. flour
1 1/2 tbsp. no-calorie sweetener (I’ve used sugar, too… which makes it, like, 175 calorie cake:)
2 tsp. cocoa powder
1/4 tsp. baking powder
Pinch of salt
2 tbsp. milk
1 tsp. oil
1 drop of vanilla extract
Spray a mug or ramekin with cooking spray. In the cup combine the flour, sweetener, cocoa powder, baking powder, and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
Bake in the microwave on high for 30 seconds. You may need to add 5-10 more seconds depending on your microwave. *Note: don’t overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.
I serve with a sprinkle of powdered sugar, but you could top it with fruit, whipped cream… anything!

I give this one a 9/10- it’s such a great go-to, make it in a pinch recipe!
Totally enough to settle my post-meal sweet tooth. (And that’s a tall order.) PIN IT (eh, get it!?) Give it a try!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close