Cookies and Cream Cake

Cookies and Cream Cake 🎂🍪

Ingredients:

For the Devil’s Food Cake:

• 12 oz all-purpose flour (2 2/3 cups)
• 2.25 oz black cocoa powder (3/4 cup), can substitute regular unsweetened cocoa powder
• 2.25 oz unsweetened cocoa powder (3/4 cup)
• 1 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp salt
• 24.50 oz granulated sugar (3 1/2 cups)
• 1 1/4 cups coffee, at room temperature (can substitute water)
• 1 1/4 cups buttermilk, at room temperature
• 3/4 cup vegetable oil
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1 tbsp vanilla extract

For the Cookies and Cream Frosting:

• 6 fl oz pasteurized liquid egg whites (3/4 cup)
• 24 oz powdered sugar (6 cups)
• 1/2 tsp salt
• 24 oz unsalted butter, at room temperature (6 sticks)
• 2 tbsp vanilla extract
• 20 Oreo cookies (8 oz cookies)
• To Assemble and Decorate:
• 20 Oreo cookies (8 oz cookies)
• 4 oz dark chocolate, finely chopped
• 6-8 fl oz heavy cream
• Mini Oreo cookies, for decorating

Instructions:

To Make the Devil’s Food Cake:

Preparation:

Preheat the oven to 325°F (163°C). Line four 8×2-inch round baking pans with parchment paper, and spray the paper with nonstick cooking spray.

Dry Ingredients:

In a large bowl, sift together the flour, both cocoa powders, baking powder, baking soda, and salt.

Wet Ingredients:

In the bowl of a large stand mixer, combine the sugar, coffee (or water), buttermilk, oil, eggs, egg yolks, and vanilla. Beat with a paddle attachment on low speed until well-mixed.

Combine:

Stop the mixer and add the dry ingredients to the mixing bowl. Beat on low speed until the flour is moistened. Raise the speed to medium and beat for about 4 minutes, scraping the sides of the bowl occasionally, until the batter is smooth. The batter will be very thin.

Bake:

Divide the batter evenly between the four pans. If you have a kitchen scale, each pan should get about 18 oz of batter.

Bake the cakes at 325°F for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cakes in the pans, then turn them out onto a wire rack. Once cool, wrap them in plastic wrap and place them in the freezer until semi-firm. These cakes are much easier to work with when they’re partially frozen. The cakes can be made in advance and kept in the freezer for several weeks. When you are ready to assemble the cake, allow the rounds to partially defrost before assembly.

For the Cookies and Cream Frosting:

Whip Egg Whites and Sugar:

In the bowl of a stand mixer fitted with the whisk attachment, combine the pasteurized liquid egg whites, powdered sugar, and salt. Mix on medium speed until the mixture is smooth and glossy.

Add Butter and Vanilla:

Add the room temperature butter, a few tablespoons at a time, mixing well after each addition. Once all the butter is added, increase the speed to high and whip until the frosting is light and fluffy. Add the vanilla extract and mix to combine.

Add Oreos:

Crush the Oreo cookies into fine crumbs and fold them into the frosting.

To Assemble and Decorate:

Layer the Cake:

Place one cake layer on a cake board or serving platter. Spread a layer of cookies and cream frosting on top. Repeat with the remaining cake layers and frosting.

Cover the Cake:

Frost the entire cake with a thin layer of frosting to create a crumb coat. Refrigerate for 30 minutes, then apply a final thicker layer of frosting.

Make Chocolate Ganache:

Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until smooth. Let the ganache cool until it is thick but still pourable.

Decorate:

Pour the ganache over the top of the cake, letting it drip down the sides. Decorate the top with mini Oreo cookies and any additional crushed Oreos if desired.

Enjoy this delicious and indulgent Cookies and Cream Cake, perfect for all chocolate lovers! 🍪