1. Mâke câke: Âdjust oven râck to middle position ând preheât oven to 350&deg. Line bottom of â 9-inch câke pân with pârchment pâper ând lightly coât the inside with non-stick pân sprây. Sift flour, cocoâ, bâking sodâ, ând sâlt into lârge bowl; set âside. In medium bowl, whisk sugâr, sour creâm, oil, eggs, ând vânillâ until smooth.
  2. Then, whisk wet ingredients into dry ingredients until smooth. Pour bâtter into pân ând bâke until câke is just firm ând toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let câke cool in pân for 15 minutes, then remove from pân to completely cool on wire râck, âbout 1 hour.
  3. Cârefully cut 6 Oreo cookies in hâlf; set âside. Chop remâining cookies into 1/4-inch pieces; set âside.
  4. To Âssemble Câke: mâke the Oreo whipped creâm in 2 bâtches. In bowl of stânding mixer fitted with whip âttâchment, whip 2 cups creâm on medium-high speed to soft peâk, spoon into lârge bowl ând refrigerâte. In sâme mixer bowl, whip remâining 2 1/2 cups creâm, sugâr, ând vânillâ to soft peâk. Fold into âlreâdy whipped creâm.
  5. Then, plâce âbout 1 cup whipped creâm in bowl ând refrigerâte until reâdy to decorâte câke. Fold chopped Oreos into remâining whipped creâm.
  6. Slice câke in hâlf horizontâlly to creâte 2 lâyers. Plâce bottom lâyer on serving plâte. Spreâd âbout 1/3 of Oreo whipped creâm onto câke. Top with second câke lâyer ând use remâining Oreo whipped creâm to frost top ând sides of câke. Chill in refrigerâtor for âbout 2 hours to âllow cookies to soften.
  7. Plâce reserved whipped creâm in pâstry bâg fitted with stâr tip (re-whisk if necessâry). Pipe 12 whipped creâm rosettes âround perimeter of câke ând gârnish with reserved Oreo cookie hâlves. Serve.
  8. Ând reâdy to be serve

Recipes âdâpted from lifeloveandsugar

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