Cake #1: Chocolate Oreo

Knowing that in a few months I’ll have a newborn and a toddler to care for and my baking time will be sadly limited, I decided to kickstart my “bake thirty cakes” goal asap. January 1st saw me in the kitchen, up to my elbows in cocoa and powdered sugar. That evening we shared this tasty treat (as well as some tortilla chips and salsa, featuring black-eyed peas [not to be confused with Black Eyed Peas, as Will.I.Am. was, sadly, not present] for a prosperous new year and avocados just because they are delicious) with a couple friends who came over to play Beatles Rock Band.

It was an excellent way to start the new year, if you ask me.

Chocolate Oreo Cake
(recipe found here via Pinterest)

2 c sugar
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk*
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
enough Oreo halves (twist to separate and use the side with the cream) to fill the bottom of a 9-inch round baking pan

Preheat oven to 350. Grease two 9-inch round baking pans and line each with parchment paper. In one pan, place cookie halves cream side up. Stir together dry ingredients. Add eggs, milk, oil, and vanilla, and beat on medium speed for two minutes. Add boiling water and stir until mixed. (Your batter will be very thin.) Pour carefully into prepared pans. Bake 30 to 35 minutes or until inserted toothpick comes out clean. (Mine went for 32 minutes and was perfect.) Cool 10 minutes, then remove from pans, peel off parchment paper, and cool completely on wire racks.

While cake is cooling, prepare frosting and filling.

Frosting
1 stick melted butter
2/3 c cocoa powder
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Stir melted butter into cocoa. Stir in vanilla. Alternately add powdered sugar and milk, beating to spreading consistency. (Add more milk if needed, which I did.)

Filling
1/3 c whipping cream
2 tsp powdered sugar
dash vanilla extract
crushed Oreos (use the other halves from the ones you split apart for the cake) to taste (I used about half a cup)

Beat cream, sugar, and vanilla until stiff. Gently fold in cookie crumbs.

To assemble:
Scoop frosting into a piping bag (or use a gallon-size ziploc bag, like I did, and cut off a corner for squeezing it out). Around the edge of the cake layer with Oreos in it, make a dam of frosting. (This will prevent the cream from squooshing right back out when you put the top layer on.) Spread the cream filling inside that dammed area. Place the second layer on top and frost the top and sides. Decorate with additional Oreos as desired.

Serve immediately or store in refrigerator. (Personally, I thought the cake was delicious fresh but even better after being in the fridge for 24 hours.)

*LYDIA! I LIED! There IS milk in this cake! You’re welcome. 🙂

You may also enjoy:

Cake #3: Yellow Cake w/ Chocolate Sour Cream Frosting Cake #2: Chocolate w/ Hazelnut Mousse Cake #6: Red Velvet