I started 2012 with a resolve to make more layer cakes.
So, I made the sky high carrot cake for two (which turned out great). Then, I made the momofuku birthday cake (which had a few mishaps but tasted great nonetheless). In between the two, I made the lavender chiffon cake again for my for my friend’s birthday in March. And then there was the mascarpone meringue layer cake thrown in as well.
But, three layers had been the furthest I had gone with my layer cake resolution.
And then came this cake.
The original cake is a two layer cake with oodles of oreo cream cheese frosting in between. But I decided to go big and made a four layer, very chocolatey cake with an oreo cream cheese frosting. Did I hear someone say yum? You betcha, it was!
I have to apologize for the not so great photos. I made this cake when I hosted coffee three weeks back. I assembled the cake the night before, so was not able to take any pics. As a result, these were taken half an hour before my guests were supposed to arrive for coffee, in not so great light conditions or with the time to properly compose a shot.
Good photos or not, the recipe is a keeper and I knew I had to share this cake. Because it tasted absolutely sinful. The chocolate layer cake is any oreo cookie or chocolate cake lover’s dream come true.
I saw the recipe here on Kraft’s site. The recipe called for a boxed cake, and while you can use that, I decided to make everything from scratch, and used this recipe from epicurious.com for the chocolate cake. And I have no regrets that I did so. The cake was moist (even though I refrigerated it) and very very chocolatey.
Only thing I would suggest you could do differently is increase the frosting by 1 1/2 times or double. The original recipe uses the frosting for a double layered cake. Since the reviews mentioned that there was too much frosting to cake ratio for a double layered cake, I did not double it. Now, I actually prefer a higher cake to frosting ratio, so for me and even my friends it was fine. But if you like a higher frosting to cake ratio, I would suggest increasing the frosting recipe to 1 1/2 times or double.
- 5 ounce (142 gm) fine quality unsweetened chocolate, chopped
- 2¼ sticks (250gms) unsalted butter, softened
- 2¾ cups (355gms) sifted cake flour (if using all purpose flour then measure 2¾ cup AP flour and remove 5 tbsp of the AP flour and replace with 5 tbsp corn starch)
- ¼ cup (23gm) unsweetened cocoa powder (not dutch processed- if using dutch processed add a pinch of cream of tartar)
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 cup (190 gm) granulated sugar
- 1 cup packed (158gm) light brown sugar
- 1½ tsp pure vanilla
- 2 cups sour cream
- 4 squares (4 ounce) semi-Sweet Chocolate ( I used bittersweet chocolate)
- ¼ cup (60gms) butter
- 1 8 oz pkg. (226 gm) cream Cheese, softened
- ½ cup (62gms) confectioners' sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed (I used 13 and use a ziploc bag to crush the oreos)
- Preheat oven 350F.
- Butter two 9 inch cake pans. Line them with parchment rounds and butter the parchment. Flour the pans and knock the excess flour off.
- Melt chocolate with the butter in a bowl in either a double broiler or in the microwave, nuking it for 1-2 minutes, pausing every 30 seconds and mixing till the chocolate melts. Let cool.
- Sift the flour, cocoa, baking soda, baking powder and salt in a large bowl.
- In the bowl of a stand mixer, beat together eggs, sugar and vanilla at medium speed until pale and thick, for 3-5 minutes.
- Decrease speed to low and add melted chocolate until incorporated.
- Fold in the flour mix in three batches, alternating with sour cream (beginning and ending with the flour mix) Mix until each addition is just incorporated. Do not over mix.
- Spread batter evenly in pans (about 3 cups of batter in each pan- I measured using my pyrex measuring glass) and rap pans several times on counter to eliminate air bubbles.
- Bake for 40-50 minutes, until the cake pull away from the sides of the pan and a skewer/tester inserted in the center of the cake comes out clean.
- Cool cake in pans for 10 minutes, then run a knife across the edhes of the pan. Invert onto a wire rack and peel parchment off. Cool completely for an hour. After it has cooled off completely on the wire rack, I suggest refrigerating the cake wrapped completely in a cling film before slicing it into layers. A cooler cake is easier to use to make layers.
- Microwave chocolate and butter in small microwaveable bowl on HIGH for 2 min., checking every 30 seconds and mixing or until butter and chocolate have melted. Stir until chocolate is completely melted. Cool 5 min before spreading on the top layer of the cake.
- In a large bowl, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
- Cut each cake horizontally into 2 layers with a long serrated knife.
- Put 1 layer on a cake stand or large plate and spread top with ⅓ of the oreo cream cheese frosting.Repeat with 2 more layers, then add the top layer.
- Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated. (I doubled the chocolate glaze and spread some on the side as well)
Hey Shumi, I am gonna visit you as soon as u come back from India and please make this cake when we come 🙂
This comes under Section ABCD of the PAce Act of ABCD blah blah blah … in lay man terms it is called TORTURE ..
🙂
yummyliscious
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Wow!!!! This cake looks amazing. I checked out the Kraft recipe also and there also it has had rave reivews. Question for you, how do I make the cake even more moist? I love my cakes to be really really fork sticking moist!!
It was a moist cake to begin with, but if you want it even more moist, probably while layering, brush the cakes with a sugar syrup. If you don’t mind coffee, mix in a little espresso powder in the sugar syrup. The cake with the frosting isnt too sweet so a little sugar syrup shouldn’t hurt especially if you like your sweets on the sweeter side. If not the espresso powder should help in cutting down the sweetness. I haven’t tried it personally on this cake but have used the sugar syrup for other cakes. It helps in keeping the cake moist.
you are a pro in making layered cakes.. they look like the professional cakes that are made by pastry chefs… seeing you i am getting really inspired to make these dreamy & creamy cakes. when i make a cake, i don’t even make the frosting… just a plain cake…… i am so lazy
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You sure know your way around baking. That looks incredibly delicious! i could never master layering skills 😉
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Hey, how are you doing? Did the marathon you were training for happen yet? If not, all the very best for it! I’m in Mumbai right now, posting updates on all the lovely food I’m eating – starting with fish. However, looking at the cake, I wish I was at home baking cakes in my oven. This one looks amazing, and I love how decadent it turned out with the four layers and the lovely oreo cream cheese frosting.
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I am doing good! The triathlon is on September 22nd and am shitting my pants because the cycling part of it is mostly uphill and I do not think I am prepared for it! I would love to have some indian spiced grilled fish right now. Will be checking out your space soon for the pictures and your India trip!
Hey I am planning to make this for husband’s birthday. Wanted to check quickly….going to use maida as the flour base ….would that change any other ingredients?
You can make your own cake flour from all purpose flour/maida by substituting 2 tbsp of maida with corn flour/corn starch for every cup of flour called in the recipe. In the case of this recipe, take 2 3/4 cups of maida, remove 5 tbsp of flour from it and add 5 tbsp of corn flour/corn starch in the maida. Mix well and use. The reason we use cake flour is that it contains less gluten than all purpose and produces a lighter cake. The corn flour helps reducing the gluten %age of maida, giving similar results. If you don’t have corn flour, use 2 3/4 cups of maida. It should be fine. Just remember not to overmix. Mixing too much increases the strength of gluten in your cake giving a tougher texture to the cake. Hope your husband likes his birthday cake!
Thanks! this is helpful!
This cake looks absolutely stunning! WOW!
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Hi
I’d like to make this cake. Did I miss the chocolate glaze topping recipe?? Where is that in the recipe? Thanks
Hi!The recipe for the glaze was under the cream cheese frosting. I am sorry you missed it, but I have now made it more clear. It’s the chocolate and butter that makes the glaze.
This cake looks delicious! Do you think I could substitute real whipped cream for the Cool Whip?
I was wondering if the Oreos in the frosting retain their crunchiness or go soggy?
As far as I remember you could still get the oreos crunch, but now that you point it I am wondering how come, since you would expect them to go soggy.
if you dont have that ready made whipped topping what is the alternative-im from the uk:)
Amirah, cream whipped with a very little sugar to medium-to-firm peaks is a good Cool Whip substitute.
Is there a substitute for sour cream? Can I use buttermilk or yogurt instead?
Yes you can use yogurt, or buttermilk mixed with a little butter.
http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm
Due to the dairy products, do the left overs have to be stored in the fridge?
Yes, Lisa.
Hello! I’ve been reading your website for a whioe now
and finally got the bravery to go ahead andd gkve you a shout oout from Atascocita Tx!
Just wanted to mention keepp up the good job!
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