This cake, my peanut butter mousse pie, and many other treats I haven’t shared (yet!), were all made in the same 4 day period.
Every night, after we ate dinner, my dad, my best friend Paige, and I would be sitting on the couch, watching TV, or a movie, or doing whatever, and at some point, one of us would walk over and bring out the cake and the pie. The three of us would stand around the counter, shaving off small slices of each. And more small slices, and more, until we were all so full of chocolate, peanut butter, and oreos that we thought we would burst.
The cake and the pie would be placed back into the fridge, smaller than when they were taken out, until the next sugar craving hit. It was troubling when they finally disappeared, and ever since, I’ve been desperately wanting a spare hour or two so I can make this cake and that pie again.
If someone told me to choose between the two, I don’t know if I could. Each was amazing in it’s own right. The peanut butter mousse pie was rich, and you can read more about it in it’s own post.
This cake, on the other hand, was light. The “frosting”, if you can call it that, wasn’t frosting at all, but freshly whipped cream with oreos mixed in, piled high between and on top of the layers. The chocolate cake was so soft and tender, the perfect complement to the light frosting. It wasn’t overwhelmingly chocolatey, or overwhelmingly anything.
It was just…delicious. The only downside? It was so light and airy, I wouldn’t feel full, soooo…I would just keep on eating it. A delicious problem to have.
This cake is easily one of my favorites (especially because I’m not particularly a lover of frosting…fun fact) that I’ve ever tasted, none the less made. I hope you enjoy it as much as I did!
- 1½ cups (6.25 oz) all-purpose flour
- 1 cup (7 oz) sugar
- 1 cup cold water
- ⅔ cup vegetable oil
- ¼ (.75 oz) cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 50 Oreo cookies, finely crushed
- 4½ cups heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
- Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased 9-inch baking pan (or two, if you don't want to split the cake later).
- Bake 20-25 minutes (12-15 minutes if you're doing 2 pans) or until a toothpick inserted near center comes out clean. Cool completely, and place in the freezer for ½ hour before assembling.
- Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into ¼-inch pieces; set aside.
- Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl. In same mixer bowl, whip remaining 2½ cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
- Place about 1 cup whipped cream in a different bowl and refrigerate until ready to decorate cake. Fold crushed Oreos into remaining whipped cream.
- Remove cake from the freezer. Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about ⅓ of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
- Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.