– 2 ½ cups All-purpose flour – 1 ¾ cups White granulated sugar – 1 cup Dutch process cocoa powder – 1 ½ teaspoon Baking soda – 2 ½ teaspoon Baking powder – 1 teaspoon Salt – 1 cup Buttermilk room temperature – ¾ cup Oil vegetable or canola – 4 Large eggs room temperature – 1 teaspoon Pure vanilla extract – 1 cup Hot Water hot and steaming – 4 oz Cream cheese room temperature – 1 teaspoon Pure vanilla extract – 1 ½ cups Sifted powdered sugar – ½ cup Heavy cream cold – 12 Oreos chopped into small and medium piece – 9 Oreos fine crumb – 2 cups Unsalted butter slightly cold – 6 cups Powdered sugar sifted – 2 teaspoon Pure vanilla extract – ½ teaspoon Salt – ½ cup Heavy whipping cream – 1 cup Semi-sweet chocolate chip – ¾ cup Heavy whipping cream – 5-8 Oreos for decoratio
Get the oven to 350F and coat three 8-inch round cake pans with nonstick baking spray. Spray it again and then put an 8-inch circle of parchment paper on the bottom.In a bowl, mix together the flour, baking soda, salt, cocoa powder, and sugar.
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In another bowl, mix oil, buttermilk, vanilla, and eggs. Pour water into wet ingredients slowly after heating on the burner. Mix well while stirring.Blend wet and dry ingredients. Just mix. Avoid overmixing.
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Evenly fill three cake pans with batter. Bake 20-24 minutes. Bake until toothpick comes out clean.Let cakes remain in heated pan for 10 minutes. Transfer to a cooling rack and finish cooling.
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High-mix cream cheese by hand. 1 minute mix. Add vanilla and sifted sugar.The metal bowl and whisk attachment should freeze for 10 minutes. Mix heavy cream in the cooled basin until firm peaks form on high speed.
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Whip cream and pour over cream cheese. Fold the whipped cream carefully with a rubber spatula.Cover and refrigerate whipped cream cheese till use. Fold Oreos correctly before using.
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Let butter cool for 30 minutes on the counter. Sift powdered sugar while waiting. Process Oreos into crumbs.Whip butter on high for 3 minutes until foamy. Next, gradually add powdered sugar and Oreo crumbs. Really thick.
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Adding salt, vanilla, and heavy cream. Low-mix until combined. For thick frosting, beat on high for 1-3 minutes.Prepare this before adding to the cake. Reserve chocolate chips in a medium bowl. Heat heavy cream in a microwave-safe bowl for 1 minute.
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Spread a little icing on your cake stand's bottom. First cake layer should be bottom-down.Apply ¾ cup frosting to the cake. Pipe a cake border or icing. Put half the Oreo whipped cream cheese on top. It should match the icing border.
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Repeat layer two. Place last cake layer bottom-up.Frost the cake lightly. Freeze for 15 minutes to set and seal crumbs. Frost the remaining cake. If adding chocolate drip, freeze cake for 10 minutes.
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Make chocolate ganache. Cover the cake with half the ganache. Use an offset spatula to drop chocolate from the cake. Cover the cake with leftover chocolate.Freeze the cake for 10 minutes to harden chocolate. Decorate with extra Oreos.
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