This cake was a special request from a friend for another friend's Birthday this weekend.
At first I was like Oreo frosting on a Red Velvet Cake? Seriously??
But this frosting I made was sooooo good. It was like eating Cookies and Cream Ice Cream in frosting form. So good in fact the hubs and I ate it with a spoon later that night after the kids conked out.
Red Velvet Cake w/ Oreo Cream Cheese Frosting topped w/ a Dark Chocolate Coating.
(recipe adapted from Bakerella)
5 cups all purpose flour
2 Tablespoon cocoa
2 teaspoon salt
2 teaspoon baking soda
3 cups oil
2 cup buttermilk
2 Tablespoon vinegar
2 teaspoon vanilla
4 oz. red food coloring
Pre heat oven to 350
Greece and flour 4 8 inch cake pans set aside.
Whisk eggs together, add in oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
Sift all of your dry ingredients together.
In the bowl of your electric mixer on medium/low speed add in your dry ingredients to your wet 1 cup at a time until they are all combined.
Split batter up evenly between all 4 cake pans.
Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
Let the cakes cool for about 20 minutes then flip out of your cake pans onto cooking racks.
Ingredients for Frosting:
2 packages of cream cheese at room temperature
1 cup of heavy whipping cream
4 cups of powdered sugar
1 package of double stuffed oreos
In your food processor blend the oreos into crumbs.
In the bowl of your electric mixer whip your heavy cream until soft peeks form. Add in your cream cheese and whip until they are combined. Mix in powdered sugar on medium/low speed. Wiping down the sides of the bowl as needed to ensure everything is evenly mixed. Fold in oreo crumbs.
After cakes have cooled completely lay a thick layer of frosting on your first layer, top with a 2nd cake and then repeat frosting and alternate cake and frosting layers.
After centers are frosted continue to frost the entire cake.
If you have mini oreos place them along the bottom of the cake.
Freeze for 1-2 hours.
For the Chocolate coating
Inspired by Bakers Royale
3/4 a cup of dark chocolate chips
3 tbs of heavy cream
1 tbs of powdered sugar
(a couple of tsp of water if needed)
Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water.
Add in chocolate and heavy cream stir continuously until melted.
Stir in sugar.
It should be at a pourable constancy... if not you can add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
Remove cake from freezer and pour chocolate over the top. You can work the chocolate down the sides with a rubber spatula to create drips
Place in the refrigerator and remove it 1 hour before serving.
|I whipped up a small bit of cream cheese icing so I could do the letter J (my friends name is Jena) If you want some icing to write with... take 4 tbs of room temp cream cheese whip with 1 tbs of powdered sugar and a few drops of heavy cream.|
|A picture of the cake at the party.|
This recipe was linked at:
Eat at Home