There used to be a bakery in Greensboro called Ganache Bakery & Cafe, and it was my idea of heaven. It was in a beautiful building downtown, and when you walked in, you were greeted by this lovely display of cakes and pastries expertly enclosed in a long, glass case. Sadly, they closed about a year after we moved. My friends teased me saying it was because their number one customer moved.
My favorite cake was their Oreo Cream Cake. It was a three layer chocolate cake, with an Oreo cream between the layers, lightly frosted in a white buttercream and then all covered in a chocolate ganache. It was the cake that Matt bought me for my birthday every year. (I realized I mentioned a Mississippi Mud Cake a while back as a favorite for my birthday. I should point out that up until we moved to Tennessee, I always got three cakes for my birthday — one at work, one from Matt, and one from my parents. Sadly, I now only get two, but I still tend to party the entire month of July.)
While scanning Pinterest one day, a photo of a Chocolate Oreo Cake from lifeloveandsugar.com caught my eye. I started thinking about the Oreo Cream Cake from Ganache, and I knew I had to give it a try. Here’s the recipe written exactly as it was on her site. I made a slight adjustment when making the cake — I poured a bit of ganache over the top as sort of an homage to my long-lost friend.
Chocolate Oreo Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water
1 1/2 cups butter
1 1/2 cups shortening
8-9 cups powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 tsp vanilla extract
6-7 tbsp water
5 Oreos, chopped, optional
NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos and crumbs, as shown, you might need a second package.
1. Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla and Oreo crumbs and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
12. Once cakes are cool, remove cake domes from top with a large serrated knife.
13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
15. Add final layer of cake on top and ice the outside of the cake with remaining icing.
16. Finish cake off with chopped Oreos and crumbs, if desired.