Chocolate Oreo® Cake recipe
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Ingredients
- ½ cup chopped dark chocolate 1 cup white sugar ¼ cup butter 2 eggs 2 egg yolks 1 cup vegetable oil 1 tablespoon vegetable oil ⅓ cup sour cream 2 teaspoons vanilla extract 1 cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking soda ½ cup water 2 cups shortening ½ cup half-and-half 5 cups confectioners' sugar 8 chocolate sandwich cookies (such as Oreo®)
Nutrition Info
- 939.3 caloriescarbohydrate: 88.6 gcholesterol: 82.2 mgfat: 65.6 gfiber: 2.1 gprotein: 4.6 gsaturatedFat: 17 gservingSize: -sodium: 231.6 mgsugar: 74.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Oreo® Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar, beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies, press crumbs against the sides of the cake.