CHOCOLATE CAKE WITH OREO BUTTERCREAM FROSTING
- Measuring cups and spoons
- Three 8 or 9 inch / 20 or 23 cm round baking pans
- 2 large bowls
- Electric whisk (hand held or standing)
- 3 cups flour
- 1 ½ cups sugar or less if you don’t like it too sweet
- 1.5 cups cocoa powder
- 1 tablespoon baking soda
- 1.5 teaspoon baking powder
- 1.5 teaspoon salt
- 4 eggs
- 1.5 cups yoghurt
- 1.5 cups hot water could alternate with coffee
- ½ cup oil
- 10 Oreo cookies crushed with their cream to powder
- 1 cup butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons milk could add 1-2 tablespoons more depending on the thickness
- Preheat the oven to 250 degrees Fahrenheit / 176 degrees Celsius
- Mix all the dry ingredients together. Then add the wet ingredients and beat with an electric whisk just until it comes together. Pour into the pans. I use a cup to pour in the batter so I can put equal amounts in each pan. Alternatively weigh the batter into each pan. Bake for 30 minutes.
- Beat the butter with an electric whisk and gradually add the powdered sugar. Once mixed well and fluffy, add the vanilla and milk. Mix again for a few minutes. Add the oreos and mix one last time.
- To assemble put one cake on your cake board or serving dish. Put oreo frosting on top, and then put the next cake layer on top of that. Repeat with the frosting and put the last cake on top. Put it with the top side down so you get a nice flat topside of the cake. Then frost the case with a palette knife. You’re doing the crumb coating now to just hold everything in place, so you don’t need to put much frosting and don’t expect it to look clean. Put it in the fridge to chill for about 1 hour. Remove the cake from the fridge and do the final frosting with a palette knife. Start with the sides again and work your way to the top of the cake. Then decorate with store bought raspberry chocolate balls (or anything else..or nothing!). See attached YouTube videos on crumb coating and frosting.