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this decadent Oreo chocolate cake is
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made with cookies and cream buttercream
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sandwiched between layers of rich
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chocolate cake wrapped up in more Oreo
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buttercream topped with pretty swells
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and Oreo cookies to make the Oreo
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buttercream is really simple make one
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batch of my 4-minute buttercream for an
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8 in cake and you'll need 16 Oreos Crush
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four in a food processor or you can put
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them in a sandwich bag and bang them
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with a rolling pin or something heavy to
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crush them and then pour them into the
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buttercream and stir them in stir this
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buttercream as little as possible
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because if you keep mixing instead of
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white frosting with black specks you'll
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end up with gray frosting which doesn't
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look very appealing bake your cake
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layers the recipe is on British girl
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bases. comom and the link is in the
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video description and at the top of the
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screen and when they're cool layer your
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cake spread some buttercream onto the
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middle of a cake board to attach your
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first cake layer You Can level the
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layers if you want to but they bake
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quite flat and leaving them as they are
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will make the tallest cake spread on the
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Oreo buttercream as filling going right
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up to the edges and spinning the cake to
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smooth the buttercream like this with
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your offset spatula or pallet knife will
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level The Filling so even if your cake
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layers aren't perfectly level the cake
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will be straight it's easiest to frost
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cakes when they're cold so put the cake
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in the fridge for 30 minutes or the
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freezer for 15 minutes to chill and set
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the Oreo buttercream which will hold the
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cake in place and stop it from leaning
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or wobbling or sliding around on the
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cakeboard and when the cake layers are
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cold they're less crumbly so it's easier
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to spread the buttercream on without
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pulling off chunks of cake it's best to
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do a crumb coat first this thin layer of
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frosting to trap any crumbs that come
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off the cake and then put the cake back
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into the fridge or freezer for another
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15 to 30 minutes to set this crumb coat
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so that when you touch it it's firm not
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sticky now spread the rest of the Oreo
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buttercream onto the cake and notice
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that the bowl was covered with plastic
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wrap while the cake was in the fridge
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that's really important because it keeps
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the buttercream soft if you leave the
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buttercream uncovered it will crust and
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dry out this final layer of frosting
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takes much longer than the crumb coat
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because you take the time to get it
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really smooth for this cake the crumb
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coat took me 4 minutes and 50 seconds
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but the final coat took almost 9 Minutes
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smooth frosting takes patience and
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practice first of all when you're
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spreading the buttercream onto the cake
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make sure you spread it up above the top
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Edge and that will give you nice sharp
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angles around the cake later after
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scraping around the cake with a cake
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comb several times spread more
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buttercream over any gaps or indents in
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the frosting and then scrap again and
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again and for the top Edge swipe
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sideways with your offset spatula or
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pallet knife to flatten the frosting
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there wiping the blade clean after each
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swipe before using it again now it's
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time to decorate drop a star-shaped
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piping tip into a Piping Bag this is a
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1M piping tip and score with scissors
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about halfway up the tip push the piping
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tip out of the way and cut along the
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line you scored and then push the piping
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tip through the hole it should be about
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halfway out of the bag spoon the the
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leftover Oreo buttercream into the
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Piping Bag I like to fold the top of the
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bag over so it doesn't get covered in
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buttercream which will then get all over
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my hands a tall glass is great for
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holding the bag open while you spoon the
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buttercream in unfold it and your hands
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will have no buttercream on them grip
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the top of the bag and push the
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buttercream down to the end and then
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twist the bag to keep the buttercream
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pressed down which makes it easier to
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pipe but before piping arrange the
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remaining 12 Oreo cookies on top of the
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cake so that they stand upright and go
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out to the edge of the cake it's easiest
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to position the cookies first and then
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pipe the swells afterwards so that you
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can space them evenly I put four around
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the cake first at 12:00 6:00 3:00 and
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9:00 and then put two more cookies into
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each gap between the cookies now pipe
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swells going out to the edge of the cake
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and all the way up to the Oreos on each
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side and stop when you get to the top of
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the Oreos another reason for putting the
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Oreos onto the cake before piping is
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that they act as a guide to make each
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swell the same width and height here's a
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quick hack if you find that the
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buttercream is clogging and not coming
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through the piping tip it's because
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chunks of Oreo cookie are blocking the
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tip pry the prongs of the piping tip out
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a bit like this so the crushed cookie
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pieces can get through if you make this
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cake in advance keep it in the fridge
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for up to 3 days and take it out 2 to 4
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hours before you serve it so that the
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cake and buttercream come to room
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temperature and that's when they taste
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the best there are two sizes of this
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Oreo chocolate cake rest recipe on
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British gal bak.rr.com
