Recipe posted by Yvonne Ruperti via Serious Eats.
Ingredients for the cake:
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 plus 1/8 teaspoon baking soda
- 1/8 teaspoon of salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons sour cream
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
Heat oven to 350 degrees. Coat a nine (9) inch cake pan with non-stick spray. Sift flour, cocoa, baking powder and salt into bowl, set aside. In another bowl or bowl of stand mixer whisk together the sugar, sour cream, oil, egg, and vanilla extract until smooth.
Now whisk in the flour and cocoa mixture to the wet ingredients in step above until smooth. Pour this batter into the cake pan you sprayed with the non-stick above. Cook in oven for 25-30 minutes until a tooth pick inserted into middle of cake comes out clean. Cool cake in pan 15 minutes, then turn out and cool cake on wire rack for about an hour or until its room temp.
Cut six (6) Oreo cookies in half and set aside. Be careful and watch your fingers, ask me how I know! Then take the rest of the Oreo cookies from the package and chop them up to something like 1/4 inch chunks. I said to hell with that and put them in the food processor and pulled the trigger about a dozen times for a second or two each time. You wind up with a course Oreo crumbly mixture. Resist urge to shove face in bowl and inhale like Tony Montana in Scarface. Set these Oreo crumbs aside.
Ingredients for Oreo whipped cream:
- 50 Oreo cookies. I just used a complete package of regular Oreo cookies. Who has time to count?
- I quart of heavy cream.
- 2 tablespoons of granulated sugar
- I tablespoon of vanilla extract
Make the whipped cream in two (2) batches. Pour half the quart into a bowl and with a blender or a stand mixer with the wire whip, whip the cream until light peaks form. Scoop this first batch of whipped cream into a large bowl and put in fridge.
Make second batch of whipped cream with second half of quart of heavy cream. This time add the sugar and vanilla extract and whip to soft peaks again. Now add this batch of whipped cream to the fist batch of whipped cream sitting in the fridge. Fold and mix the two batches together. You should now have a full quart of heavy cream turned into whipped cream in a big old bowl.
Now of all that whipped cream, take and spoon out about a cup of it and put in the fridge.
Take all those crushed up Oreo cookies you didn’t try and snort like Scarface, and pour into the whipped cream. Fold it all together and mix well.
Take your cooled off chocolate cake sitting on your wire rack. Cut it in half with a long knife horizontally. Put the bottom slice of cake on your serving plate. Scoop out about 1/3 to almost a 1/2 of the Oreo whipped cream mixture onto the first cake layer. Spread it out on that first layer. It will be about an inch or two thick.
Place second layer of the split cake on top of this whipped cream layer. Scoop the rest of the Oreo whipped cream mixture onto this second cake layer. Spread it out all over the top and sides of cake. Make neat, take your time. Its easy. Honest
Now you’re almost there. Put the cake in the fridge for a couple hours. It will chill and the cookies in the whipped cream will soften up a bit and the whipped cream with stiffen up a bit.
Get that last cup of plain non-Oreo whipped cream that you set aside and put in fridge. You want to pipe this whipped cream out with a pastry bag into rosettes (12) of them around the perimeter of the chilled cake. I know I know. Who the hell besides foodie maniacs or baking enthusiasts has a piping bag? In that case, just scoop the whipped cream into a zip lock bag. Cut the corner off the bag and waa-laa you have a pipping bag on the cheap. Pipe 12 little puffs of whipped cream around the top of the cakes edge and then take a piece of the six Oreos you cut in half and place a piece on each little whipped cream puff, or rosette if you had a pipping bag and correct tip.
Look at your masterpiece! Told you it was easy.