Chocolate Oreo Cake

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Oreo Buttercream Frosting

▢ 14 Oreos - blended to fine crumbs
▢ 1½ cups (340 g) unsalted butter - room temperature
▢ 2¾ cups (350 g) icing sugar - also known as powdered sugar/confectioners sugar. See note 3 for less sweet frosting.
▢ 1½ tsps vanilla extract/essence
▢ 1½ tbsp milk - room temperature, heavy or whipping cream okay too

Extra for Decorating (optional)

▢ 3 Oreos (recommended) - to go it between the cake layers to add extra crunch/texture
▢ 4 Oreos (optional) - to decorate the sides of the cake (blended into fine crumbs)
▢ 10-13 Oreos (optional) - to decorate the top of the cake

Instructions

Preheat oven to 150 °C (300°F) with the fan on (see note 1 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
Begin by roughly chopping 14 Oreos to mix into the cake batter at the end. You don't want them to be too big or too small (you want little chucks). Set aside for now.
Sift together flour, baking powder and salt. Mix together using a whisk or fork and set aside.
In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
Once hot, add in cocoa powder and stir until dissolved. It's okay if there are a few little lumps.
By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Then add the remaining dry ingredients and gently whisk until just combined. Do not overmix.
Finish off by adding in the roughly chopped Oreos from earlier and gently fold them in with a spatula until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool before frosting.

Oreo Buttercream Frosting

In a food processor (or blender), place in the 14 Oreos and blend until they resemble fine crumbs. Set aside for now.
In the bowl of a stand mixer (see note 2 if using hand mixer), add in the icing sugar, butter, vanilla and milk.
Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
Finish off by adding in the Oreo crumbs from earlier and mix on a medium speed until well combined.

Assembly

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
Place the first cake layer onto your cake stand and place a generous amount of Oreo buttercream on top and smooth it out with an offset spatula or knife.
Next crush three Oreos in the palms of your hands and sprinkle them on top of the buttercream. These chunks of Oreos will add great texture and crunch to your cake.
Place your next cake layer on top and cover the top and sides with buttercream, leaving a little aside for piping on the top. I like to use a cake scraper to smooth out the sides.
Place the remaining buttercream in a piping bag with a 1M piping tip (or Kootek K45 tip), and pipe little swirls around the top edges of the cake.
In a food processer, blend another 4 Oreos until they resemble fine crumbs. Using your hands, gently push the Oreo crumbs up against the sides of the cake until about half way up. They should stick to the buttercream. Remove any excess Oreo crumbs from the bottom.
Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake. Enjoy!

Notes

Note 1. If you don't have a fan oven, bake at 165 °C (330°F).

Note 2. The frosting can be made with a hand mixer too, but it does require a bit of mixing so be prepared for a little arm workout!

Note 3. Although the Oreo buttercream isn't as sweet as a regular American buttercream, if you prefer a less sweet (and more buttery) frosting, then you can reduce the powdered sugar by about 3-4 tbsp.

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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