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Hello buddies! First off, to the entire mamas in the market, Happiest Mom’s Day to you! You deserve 6-layer cake and so a lot more. This week I made this fairly decadent cake, and let me inform you it is a crowd-pleaser . . . How have I by no means made an Oreo dessert for the weblog prior to? It used to be lengthy late, I’d say. So I went for it–hard. See, I have been yearning all issues Oreo, and I have been loss of life to make use of the black cocoa powder I purchased whilst in Vancouver selling my guide, however I used to be looking forward to the precise cake. After which it hit me that it belongs in an Oreo-inspired sky-scraping cake! 
Up to I really like an over-the-top chocolate-on-chocolate having a look cake, I believed it will be extra attention-grabbing so as to add a shiny pop of red sprinkle-laden frosting prior to pouring some glossy chocolate glaze over height. Immediate birthday celebration cake! The intensely chocolate–midnight chocolate–cake layers are extremely wet and super-dark with and stability out the sweet-as-sweet however cream and wealthy cookies and cream filling with vanilla bean and biggish chunks of Oreos right through. We upload successful of cream cheese to the frosting to create an excellent creamier, extra balanced candy frosting. 
The red sprinkle frosting is the from the similar batch of filling, however we pass over the Oreos and upload rainbow jimmies and a dose of fuschia gel colour. A beneficiant pouring of the glaze, extra Oreos (now I am wishing I used Double-Filled!), red frosting dollops and cookie crumbs upload the joys completing touches. It is fairly superb how temporarily the addition of chocolate glaze adjustments the entire character of a cake, proper? Immediate drama and past. And it does not need to be chocolate–a great a laugh shiny candy-coloured glaze is all the time a good suggestion as smartly (take note this 6-Layer Neapolitan Macaron Satisfaction Cake?). 
So let’s communicate extra in regards to the Black Cocoa Powder. I’ve to confess I have by no means used it prior to, most commonly as a result of I have never come throughout it in the community prior to, and the cocoa powder I exploit for many of my chocolate cakes could be very darkish as it’s (Cacao Barry Cocoa Powder Additional Brute) lending to a stupendous super-dark colour of brown. I used to be fairly enchanted with the black as night time model and after I got here throughout it whilst in Vancouver lately, I had to shop for it. I have been saving it for the precise cake, and this labored out precisely as I was hoping it will. The black chocolate cake is paying homage to that impossibly darkish “Oreo chocolate,” and the serious chocolate flavour actually balances out the beauty of the frosting (and the black cocoa powder can be perfect for making our personal Oreos!). And simply when the red frosting would possibly upload a little bit an excessive amount of sweetness for cake with 5 layers of candy filling, the chocolate glaze provides some other hit of depth to make the entirety proper with the cake-loving global once more. 
My circle of relatives went loopy for this cake, and whilst you would possibly think they love maximum issues I bake, in truth they’re all very, um, specific, we will say? Each one in all them cherished this cake–it’s actually a crowd-pleaser for every age. And, as a side-note, I additionally wish to thank everybody who has bought The Sweetapolita Bakebook–it manner such a lot to me! When you ever have any questions in regards to the recipes or designs within the guide, you’ll want to achieve out and get in touch with me! Now let’s make this Nighttime Cookies & Cream Cake, lets?
6-layer Nighttime Cookies & Cream Cake
6 layers of deep, darkish, dead night black chocolate cake stuffed with Oreo buttercream, frosted in red birthday cake frosting and sprinkles, lined with darkish chocolate glaze and extra Oreos.
For the Nighttime Cake Layers:
- 2 1/4 cups 285 g all-purpose flour
- 2 1/4 cups 450 g superfine sugar
- 1 cup 120 g “black” unsweetened cocoa powder (see Notes)
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups 360 ml buttermilk, room temperature
- 1 cup 240 ml sizzling espresso
- 3/4 cup 180 ml vegetable oil
- 2 teaspoons natural vanilla extract
- 3 eggs (room temperature)
For the Cookies & Cream Filling/Crimson Frosting:
- 2 3/4 cups 625 g unsalted butter, room temperature
- 2/3 cup 130 g high-ratio shortening (see Notes)
- 1/4 teaspoon salt
- 10 cups 1 kg plus 250 g confectioners’ sugar, sifted
- 1 1/3 cups 320 ml heavy cream
- 1 tablespoon natural vanilla extract OR vanilla bean paste
- 2 tablespoons water (plus extra if wanted)
- 1/4 cup 60 g cream cheese, room temperature
- Gel meals colour in fuschia (see Notes)
- 16 oreos (semi-crushed for the filling, plus extra entire oreos for adorning (no less than 8))
- 1/3 cup 50 g rainbow jimmies
For the Glossy Chocolate Glaze:
- 5 oz 150 g semi-sweet best-quality chocolate, chopped or chips
- 3/4 cup 170 g unsalted butter, minimize into cubes
- 1 tablespoon corn syrup
- Pinch of salt
For the Nighttime Cake Layers:
- Preheat oven to 350° F (180°C). Spray the ground of 3 8-inch spherical cake pans with cooking spray and line bottoms with parchment rounds. Put aside.
- In a big blending bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl or measuring cup, mix the buttermilk, espresso, oil, and vanilla, after which combine in eggs.
- Upload liquid combination to dry substances and whisk till easy, about 1 minute. Divide batter similarly some of the 3 cake pans or weigh for accuracy–each pan must weigh about 630 grams.
- Bake the primary two layers till a picket pick out inserted into the centre of the cake comes out with a just a few crumbs, about 23 mins. Check out to not over-bake. Let truffles cool in pans on a twine rack for 10 mins, after which flip onto rack to chill utterly. Repeat with the overall cake layer. When able to gather the cake, wrap the layers in plastic wrap and sit back for roughly half-hour.
For the Cookies & Cream Filling/Crimson Frosting:
- Within the bowl of an electrical mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium velocity till very faded and creamy, 8 mins.
- Scale back the rate to the bottom environment and regularly upload the confectioners’ sugar, heavy cream, vanilla bean paste and water. Build up the rate to medium-high and beat till very gentle and fluffy, about 6 mins. Beat within the cream cheese till blended, about 30 seconds.
- Switch about 5 cups of the frosting to a medium bowl and tint it red the use of cushy gel paste colour. Put aside. Upload the semi-crushed Oreos (reserve about 1/4 cup of the crumbs to press into the ground border of cake, if desired) to the remainder frosting and beat on medium velocity till included, about 30 seconds.
- The frosting will stay in an hermetic container within the fridge for as much as 3 days. Convey chilled frosting to room temperature and beat on low velocity to melt. If vital, you’ll be able to heat the frosting in a heatproof container within the microwave in 10-second durations, stirring after every single one, till easy and spreadable. Upload a small quantity of water, one tablespoon at a time, if the frosting wishes extra “drift.”
For the Glossy Chocolate Glaze:
- In a small microwave-safe bowl, soften the chocolate, butter, corn syrup and salt within the microwave, about 50 seconds, and stir till easy. (You’ll be able to additionally soften in a heatproof bowl set over a pot of simmering water.) Let cool till it thickens relatively, about quarter-hour. Retailer for as much as 1 week in an hermetic container in fridge, and heat in microwave when able to make use of.
Meeting of the Nighttime Cookies & Cream Cake:
- Minimize every single of your 3 cake layers every single as soon as horizontally with an extended, serrated knife, so you’ve gotten a complete of 6 skinny layers. Put a nonslip sq. on a turntable (if the use of), adopted via a big piece of wax paper, crowned with some other nonslip sq. smaller than your cake. Position a skinny 8-inch spherical cake board or better cake plate at the turntable and position the primary chocolate cake layer on height. Unfold about 1 cup of the cookies and cream frosting on height. Repeat till you come back to the overall cake layer, which you’re going to position face down. Quilt the cake in a skinny “coat” of red frosting, and sit back the cake for half-hour.
- Fill a pastry bag fitted with a big celebrity tip (I used #869) about one-third complete with the red frosting and put aside (that is for the highest of the cake).
- Stir the rainbow jimmies into the remainder red frosting. Take away the cake from the refrigerator and canopy in some other thick, easy layer of red sprinkled frosting. Relax the cake for roughly quarter-hour.
- When the chocolate glaze in now not heat, pour on height of the cake and gently unfold with a small offset palette knife, pushing some over the edges. Go back the cake to the fridge till the glaze units, about 10 mins.
- Use a pointy knife to chop 8 Oreos in part. Pipe 16 “stars” frivolously spaced across the perimeter of the cake height and position an Oreo part on every single celebrity. Press final cookie crumbs across the backside of the cake, if desired.
- Hooray! You probably did it!
- Cake will stay at room temperature for as much as 3 days.
Sweetapolita’s Notes:
- As I discussed above, for the black cocoa powder, I used Cote D’Azur Black Cocoa Powder that I discovered whilst in Vancouver, on the Connoisseur Warehouse, however you’ll be able to additionally find Black Cocoa Powder
on Amazon. I generally use an excessively darkish cocoa powder (Cacao Barry Cocoa Powder Additional Brute
) for all of my chocolate baked crossods, which additionally works really well, tastes superb, and is slightly darkish. The black cocoa powder simply provides extra of a dead night black impact, which I really like for this Oreo cake. Particular wow issue.
- I exploit Fats Daddio’s Anodized Aluminum Spherical Cake Pans for all of my cake layers, maximum continuously the 8-inch x 2-inch spherical pans.
- The frosting on this recipe is an adaptation of my Vanilla Bakery Frosting from The Sweetapolita Bakebook
, and as I point out within the guide and my contemporary Pastel Vanilla Birthday Cake put up, re: the Vanilla Bakery Frosting, you’ll be able to no doubt use all butter, fairly than high-ratio shortening, if you happen to desire. Top-ratio shortening is used so as to add steadiness and tenderness to white truffles and creaminess and steadiness to frostings. In a pinch you’ll be able to additionally use common shortening, reminiscent of Crisco, however the high-ratio model is designed for frosting and offers a a lot better mouth-feel.
- I used Americolor Comfortable Gel Paste in Fuchsia
for the sprinkle frosting in this cake, however you’ll be able to use any red that you simply love. Sweetapolita Bubblegum Crimson would paintings fantastically too!
- For the rainbow jimmies, I used those Rainbow Crunchy Sprinkles. For an additional pop of color you want to additionally height with a sprinkle of a posh medley like Birthday Birthday celebration.
- For the piping at the height of the cake, I used Ateco #869 Massive French Famous person Adorning Tip
, however you’ll be able to use any massive celebrity tip.
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