I'm kinda messing with your heads here. Because this cake actually has no oreos in it BUT tastes just like the cookie! Only in a very delicious tender and juicy cake form.
To tell the truth, I was gonna make red velvet :D Then I realized, I didn't have red food coloring. Oh well. I started making the batter anyway when I found a small bottle of blue food coloring. I immediately started singing blue velvet...I thought a blue velvet cake is the best idea ever! But I already added more cocoa powder to the flour than I should have. No worries! But then I added way too much coffee to the batter and that totally made it look like the most disgusting cake batter ever! No kidding! It had a deep dark brownish green color. A color that your food should never ever have! :)
But I tasted it and it tasted fantastic so I went along with it. By the time it was fully baked, the green totally disappeared, leaving a very dark, oreo cookie like color! Perfect right?
Then I whipped up mascarpone cream that was impossible to apply prettily on the cake so it just ended up messy and really amazing! I wouldn't have imagined that it would turn out so great since I made so many alterations to the original recipe but here I go! :)
Cookies N Cream Cake
recipe adapted from Adora's Box
for the cake
2 and 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 Tbsp unsweetened cocoa powder
2 and 3/4 cups sugar
1 cup oil
20 ml blue food coloring
1 cup buttermilk - or mix 1 Tbsp vinegar with 1 cup milk
2 tsp vanilla
1 tsp vinegar
1 cup coffee
Put parchment paper on a 24cm cake pan. Grease the sides.
Mix together the flour, baking soda, baking powder, salt and cocoa powder. Put aside.
In another bowl, mix the sugar and the oil. Add in the eggs, food coloring, buttermilk and vanilla. Stir well and then add the vinegar and coffee.
Incorporate the dry ingredients to the wet mixture gradually. Add, stir, add and stir.
Pour the batter into the cake pan. I used only one, you can use two and then divide the batter into the two pans. Bake for 60-70 minutes on 325F- 170C if using only one, or 40 minutes if using two pans.
When the cake is ready take it out from the pan and allow it to cool down. If using one pan, then cut it into two pieces carefully.
for the cream
1 cup heavy cream
500 grams mascarpone cheese
1 and 3/4 cups powdered sugar
Whip the cream until it thickens. Fold in the mascarpone and the sugar. Mix well.
Spread half of the cream on the bottom cake. Then assemble the top on it. Frost the cake with the remaining icing. And of course, enjoy :)
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