3 Layer Oreo Drip Cake
All I'm going to say is that you need this 3 layer Oreo Drip Cake in your life right now!
Back in my Oreo Cupcakes blog, I claimed that those were one of the best things I've ever baked up. And I need to add this 3 layer of Oreo goodness to the top of that list now, because it simple DESERVES IT!!!
This cake has 3 layers of Oreo stuffed chocolate cakes, layered with an Oreo buttercream, frosted with more Oreo buttercream, topped with a chocolate ganache and more Oreos. Tell me you're not drooling already! Because, I certainly am, just typing this out.
Looking for an eggless chocolate cake version of this recipe?
Head over to my Chocolate Layer Cake recipe to grab an eggless chocolate cake version down in the recipe section. Simply add the Oreo chunks once the batter is prepared as instructed.
Here are a couple of things to keep in mind:
Blend the Oreos: Make sure to crush the Oreos well in a blender/food processor before folding them in to the buttercream frosting (during Step 6 in the recipe below) instead of crushing them by hand. We do not want any big chunks of biscuits in our frosting because, that will make it super hard when it comes to applying it around the cake + will clog the piping bag if you're planning to a do a bit of frosting decorations on top of the cake. Not fun at all and I learned this the hard way.
Refrigerate the Cake: In Steps 8 and 9, be sure to refrigerate the cakes after applying the buttercream and ganache respectively, to allow them to set properly.
The rest of the recipe is pretty simple and super fun.
On a personal note...
This was my first drip cake and I'm so proud of how it turned out. It's not as hard as I expected it to be. But, I will say that I have never concentrated so hard in my life before LOL. If you haven't tried it, you've got to give it a shot.
And with that, I'll let you get to baking!
3 Layer Oreo Drip Cake
Prep Time: 1.5 hours
Cook Time: 35 minutes
Total Time: 2 hours and 5 minutes
Serves: One 3-Layer Cake
For the cake:
1 cup all-purpose flour, sifted
1/4 cup Oreo cookie crumbs
1/4 cup Oreo cookie chunks
1 1/2 cups granulated sugar
12 tbsp cocoa powder, sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup oil
3/4 cup buttermilk
3/4 cup hot coffee
2 tsp vanilla extract
For the Buttercream:
1 cup softened, unsalted butter
3 cups icing sugar
2.5 tbsp whipping cream
1 tsp vanilla extract
3/4 cup crushed Oreo crumbs (Make sure to crush the Oreos well in a blender/food processor -- otherwise big chunks will clog your piping bag while frosting. Not fun!)
For the Chocolate Ganache:
2 tbsp unsalted butter, softened
1/4 cup milk
4 ounces dark chocolate, chopped
First make the cakes. Preheat oven to 350°F. Grease and flour three 6" round cake pans.
In a large bowl, mix all all dry ingredients, including Oreo crumbs and chunks.
In a separate bowl, whisk all wet ingredients except coffee. Then, slowly pour the hot coffee in while whisking (it's important you pour it slowly to not allow the eggs to cook as the coffee is very hot).
Add wet ingredients to dry and mix until fully combined. Batter will be very thin.
Pour the prepared batter evenly into the cake pans. Bake for 35 minutes until a skewer/toothpick inserted comes out clean.
While the cakes bake, prepare the buttercream. In a large bowl, mix the butter using a stand/hand mixer until creamy. Then, gradually add the icing sugar while mixing on medium speed. Once all icing sugar has been added, whisk in the whipping cream and vanilla extract. Finally, fold in the Oreo crumbs.
Next, prepare the chocolate ganache. Mix milk and butter over a small saucepan over medium heat. Cook for about 2 to 3 minutes while stirring. Increase the heat and let cook further until bubbles start to form. Then, remove from heat and add all of the chocolate. Allow the mixture to cool for 5 minutes and stir the chocolate. You should end up with a thick batter.
Once the cakes are baked, let cool completely. Then, place each layer on top of each other separated with a buttercream layer. Next, apply the buttercream on the outside and smoothen it using a cake scraper. Refrigerate for 1 hour to set.
Next spoon the chocolate ganache around the top edges of the cake using a teaspoon to create a drip all around. Once done, apply more ganache on to the top of the cake. Refrigerate for 1 hour to set.
Use the remaining buttercream to pipe any designs you like on the cake. Top with more Oreo crumbs and biscuits and serve.
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