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Oreo Filled Cake Topped with Chocolate Ganache

Cakes filled with Oreo frosting and topped with chocolate ganache
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 16 tablespoons unsalted butter, at room temperature
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/4 cups buttermilk at room temperature
  • 1 tablespoon vanilla extract
  • 20 Oreo cookies halved, with cream filling attached
  • For the Frosting
  • 1/2 cup 8 tablespoons butter, room temperature
  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar 1 lb
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons Oreo cookies finely crushed

Chocolate Ganache

  • 8 ounces bittersweet chocolate
  • 1/2 cup heavy cream

Instructions

Cake (I used half the recipe for my cupcakes and the other half for this recipe)

  • Preheat oven to 350°F and spray a cake pan with cooking spray.
  • Cream butter and sugar in the bowl in a stand mixer.
  • Combine flour, baking powder and salt in a medium bowl.
  • Add eggs to the stand mixer, one at a time, and beat after each addition.
  • In a container, combine the buttermilk and vanilla.
  • Alternately add the dry ingredients and the liquid ingredients to the batter, beginning and ending with the dry ingredients.
  • Fill cake pan about halfway up with the batter.
  • Bake for 20-22 minutes, until tooth pick inserted in the middle of a cupcake comes out clean.
  • Allow to cool 10 minutes in pan before transferring to a cooking rack.

For the frosting

  • In the bowl of your stand mixer (fitted with the paddle attachment) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
  • Stop the mixer and add the powdered sugar, about ½ cup at a time.
  • Mix on a low speed, after adding each 1/2 cup until thoroughly mixed.
  • Add the vanilla, and Oreo crumbs; mix well.
  • Frost cupcakes as desired.

Chocolate Ganache

  • Melt the chocolate and heavy cream in a heat proof bowl over a pot filled with simmering water. Stir constantly.
  • Let cool for a couple minutes.
  • Gently remove the cake from the pan. Take a circular cookie cutter and cut out circles in the cake. Next, cut each cake circle in half horizontally. Fill each cake with Oreo frosting. Top with the second piece of cake. Finish by gently pouring the ganache over the cakes. Let it run down the sides a little bit.
  • Serve and enjoy!