Mikey’s birthday was last week, so I baked him a giant version of one of his very favorite things.
Mikey really like Oreos. I mean he really likes Oreos. As in, 1 serving for him is not the “recommended” 2 cookies; no, he eats an entire sleeve at a time.
A couple years ago, Amy (Mikey’s mom) gave us some cookie cake pans from William’s Sonoma that are supposed to mimic a giant Oreo. For some reason, this was the first time I’ve used them! I have to say, I like the idea of the pans more than the actuality of them, simply due to the fact that it is pretty much impossible to get all of the details seen in the pans to show up on the cakes. It was a point of frustration for me at first, until I remembered that sprinkles fix everything 🙂 ! However, I will say, that the problem was not getting the cakes out of the pans. They came out really easily, it’s just that the details got muddled.
You could actually make this recipe with just a couple round, 9-inch cake pans, and it would probably look just as good.
For the cake layers, I used the recipe that came with the pans, which is actually just a big ol’ brownie recipe (can you say delicious??). It’s chewy and rich and perfectly chocolatey. For the Oreo cream filling I went with a Swiss meringue buttercream that I added some crushed up Oreos to for delicious cookies n’ cream flavor. I love Swiss meringue butter creams because they are super fluffy, and super glossy. They taste silky smooth and look gorgeous (thanks to the beaten egg whites).
I’m actually really pleased with the way the finished cake looked and tasted, and Mikey loved it (Oreo-lover approved!). It doesn’t slice super pretty due to the copious amounts of frosting, and crackly brownie layers, but all is forgiven after a single bite. I do recommend having a glass of milk handy as this is rich one!
1/4 cup unsalted butter, melted, for brushing on pans
1/2 cup cocoa powder
7 ounces bittersweet chocolate, roughly chopped
14 tbsp unsalted butter, cut into cubes
1 cup all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 and 3/4 cups granulated sugar
4 large eggs
2 tsp pure vanilla extract
for the cookies n' cream swiss meringue buttercream:
5 large egg whites
1 and 1/4 cups granulated sugar
16 tbsp (1 lb.) unsalted butter, cut into tablespoons, at room temperature
1 tbsp pure vanilla extract
1/2 tsp kosher salt
rainbow sprinkles and nonpareils
for the cakes:
Preheat oven to 350 degrees. Using a pastry brush, brush the melted butter all over the pans, being sure to get it in all of the crevices. Place the pans in the freezer until ready to bake.
In a medium bowl, combine the chocolate and butter and microwave for 1 minute. Stir and continue microwaving in 30 second increments, stirring thoroughly after each time, until fully meted.
In a small bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar, eggs, and vanilla until well combined. Add in the chocolate mixture and beat for a few minutes. Slowly mix in the flour mixture and mix on low until combined. Pour the batter into the two frozen pans.
Bake for about 30 minutes, until the tops are shiny, and a toothpick or knife inserted into the center comes out clean. Allow to cool for 15 minutes in the pans before inverting the cakes onto a cutting board.
for the frosting:
Place the egg whites and sugar in the metal bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk continually until the mixture is 150 degrees, as measured by a thermometer.
Place the bowl on the stand mixer, fitted with the whisk attachment and whisk on medium-high for about 8 minutes, until the mixture is glossy and stiff peaks form. With the mixer on medium speed, add in the butter, a couple pieces at a time, until all of the butter has been added, and the frosting is smooth.
Put the Oreos in a Ziploc bag and crush with a rolling pin (or your fist!).
Add the Oreo crumbles, vanilla, and salt to the frosting a mix until combined.
Place one cake on a serving platter (design-side down), and mound the frosting on top. Spread the frosting around a bit and top with the other cake (design-side up).
Sprinkle generously with sprinkles and decorate with Oreos.
cake recipe adapted from here
frosting recipe adapted from here