AuthorHeather WallaceCategorycakeDifficultyIntermediateA deeply satisfying chocolate cake with notes of coffee and topped with a decadent Oreo buttercream that you will want to eat by the spoonful!
No judgement if you do either...I won't deny that I licked my spatula when I was done frosting the cake!
Preheat oven to 350°
Spray two 6-inch cake pans with cooking spray and lightly dust with flour. Set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Pour into greased cake pan.
Bake for about 35-40 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.
Cool 10 minutes in pans and then turn out onto a wire rack and cool completely.
Once cakes are cooled, cut each in half horizontally so you have 4 layers.
Set aside.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.
Gradually beat in the melted and cooled white chocolate and 3/4 cup of the Oreo crumbs into the frosting.
Re-beat occasionally to maintain a smooth texture.
Place one layer of the cake onto a cake stand. Top with about 2/3 cup of the Oreo buttercream, spread evenly.
Repeat with remaining layers and lightly frost the outside and top of cake.
Refrigerate cake for 10-15 minutes to let frosting chill. This will allow you to finish frosting the cake without the layers moving and sliding on you.
Finish frosting chilled cake with remaining Oreo buttercream and if desired make designs in the frosting with a cake frosting scraper.
Take leftover Oreo crumbs and sprinkle on top of cake to decorate.
Keep refrigerated, when ready to serve let come to room temperature for a bit before serving...if you can wait to eat it. I'm only able to wait about 15 minutes before I dig in!
Ingredients
Directions
Preheat oven to 350°
Spray two 6-inch cake pans with cooking spray and lightly dust with flour. Set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Pour into greased cake pan.
Bake for about 35-40 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.
Cool 10 minutes in pans and then turn out onto a wire rack and cool completely.
Once cakes are cooled, cut each in half horizontally so you have 4 layers.
Set aside.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.
Gradually beat in the melted and cooled white chocolate and 3/4 cup of the Oreo crumbs into the frosting.
Re-beat occasionally to maintain a smooth texture.
Place one layer of the cake onto a cake stand. Top with about 2/3 cup of the Oreo buttercream, spread evenly.
Repeat with remaining layers and lightly frost the outside and top of cake.
Refrigerate cake for 10-15 minutes to let frosting chill. This will allow you to finish frosting the cake without the layers moving and sliding on you.
Finish frosting chilled cake with remaining Oreo buttercream and if desired make designs in the frosting with a cake frosting scraper.
Take leftover Oreo crumbs and sprinkle on top of cake to decorate.
Keep refrigerated, when ready to serve let come to room temperature for a bit before serving...if you can wait to eat it. I'm only able to wait about 15 minutes before I dig in!