Wednesday, August 15, 2007

Chocolate-Covered Oreo Cookie Cake


For the Cake:

  • 24 Oreo cookies, chopped (you will need a full package, the rest will be used for the filling)
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup all-purpose flour
  • ¼ cup butter
  • 1 package chocolate cake mix (the richer the better), and ingredients called for on the package

For the Chocolate Mousse Icing:

  • 1 teaspoon gelatin powder, unsweetened
  • 1 tablespoon cold water
  • 2 tablespoons hot water
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

For the Buttercream Filling

  • ¼ cup vegetable shortening
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 1/8 cup milk
  • ¼ teaspoon almond extract
  • ¼ t. vanilla extract
  • The rest of the package of Oreos, chopped finely

    To Make the Cake:

    Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray. In a large bowl, combine the chopped cookies, chocolate chips, flour, and butter. Sprinkle one-quarter of the cookie mixture in the bottom of one pan, repeat with the other pan. Set aside.
    Mix the cake up according to package directions. Pour one-quarter of the cake batter over the cookies in one pan, repeat in the other. Divide up the remaining cookie mixture between the two pans and sprinkle over the cake batter in both pans. Top off the pans with the remaining cake batter and bake for 30-40 minutes or until cake is done.
    Once removed from the oven, let the cakes sit for 15 minutes, then remove to wire rack. Cool completely.

    To Make the Buttercream Filling:

    Beat the shortening and butter in a mixing bowl. Add sugar, milk, and the extracts slowly; mix until blended. Beat at medium speed until fluffy. Add the rest of the package of Oreos to the mixture. Chill.

    To Make the Chocolate Mousse Icing:

    In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Add the hot water; whisk until gelatin in completely dissolved and the mixture is clear. Cool slightly.
    Stir together the sugar and cocoa in a large bowl, add whipping cream and vanilla. Beat on medium speed until the mixture is stiff. Pour in gelatin mixture, beat until well blended. Chill.

    Once everything is chilled, arrange the bottom cake layer on a cake dish. Put the buttercream filling on top of the bottom cake layer (you’ll have to lay it on pretty thick, but the filling holds up nicely if the cake is refrigerated). Place the other cake layer on top. Frost the top and sides with the chocolate mousse icing. You may want to sprinkle more cookie crumbs on top, or make a pretty design with chocolate syrup.

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