Happy New Year, everyone!!!
I hope 2017 was wonderful for all of you, but if not, then may this year be better 🙂 How did you all celebrate?
Now, if we have to wrap up the year based on my baking, I can proudly say that I ended up publishing over 60 recipes on my blog, usually 3-5 per month. That’s insane, right?! I genuinely hope I will be able to continue at the same pace in 2018. As always, if you have any unique or delicious recipes, please share!
Last night I baked a chocolate cake with Oreo frosting, which turned out so yummy and cute! I actually baked this cake a few months ago with my friend, but I doubled the measurements this time. I called it an Oreo cake last time, but it’s actually a chocolate sponge with Oreos and white chocolate frosting.
Chocolate Cake with Oreo Frosting
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 2 pinches of salt
- 1 teaspoon vanilla powder (I used 1 Dr. Oetker packet)
- 1 teaspoon + 1/4 teaspoon baking soda
- 1 cup + 4 tablespoons sugar
- 1 cup + 4 tablespoons sour cream (I used a 350 gr. container)
- 2 eggs
- 2/3 cup sunflower oil
- 4 white chocolate bars (for the frosting)
- 225 gr. butter or margarine (for the frosting)
- 1 cup powdered sugar (for the frosting)
- 8-12 Oreo cookies (for the frosting & decoration)
The cake in itself is not time-consuming, but the frosting and decorating can easily take up 30-60 minutes of your time. I baked the cake on the 30th and frosted it yesterday.
First sift your flour, cocoa powder, vanilla, salt, and soda. Then in another bowl mix your sugar, sour cream, oil, and eggs. Next add in your dry ingredients and mix until everything is uniform. Use a 20 cm. cake pan and bake at 175°C for approximately 45-50 minutes; if you halve the recipe it will only take 25 minutes. I recommend checking the middle with a toothpick, because the core of the cake may look ready, but the middle may be undercooked. If the middle is undercooked, it will collapse when the cake is cooling.
For the frosting, first melt your white chocolate bars using the double boiler method; fill one pot with water and place a saucepan over it, in which you will have your chocolate. This method allows your chocolate to melt evenly and gently. Let it cool for about 5-10 minutes; don’t let it cool for too long, as it will dry up. Then beat your butter and powdered sugar, add in your chocolate, and finish off with your Oreos. The Oreos should be grinded in a blender and the middle white parts should be scraped off. I haven’t experimented incorporating the white filling, so you may choose to try it out like that too. I used approximately 8-10 cookies for the frosting.
When it comes to the decoration, it is up to you. My mom helped me by cutting the cake in half for me and then I frosted the middle. Next I covered the entire cake in frosting, blended another 4 cookies to sprinkle on top, and cut 4 cookies in half to place on top.
All in all, it is a delicious chocolate cake with a sweet white chocolate and Oreo flavored twist to it. I kept my cake in the fridge for an hour, so that the frosting could harden, but it was still quite creamy. The frosting may remind you of a cheesecake texture, so it’s quite interesting. Almost 20 people tried this dessert last night and all approved, yay! 🙂
Until next time!