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Home Dé Oreo taart – guilty pleasure

Recipes

Are you as crazy about Oreo cookies as we are? Then this recipe is truly for you! This lavish chocolate cake is made up of multiple layers of deep-dark cocoa batter with mascarpone, finished with a heavenly buttercream full of finely chopped Oreo pieces. It’s a cake that makes an impression at any party and that no one can refuse a second slice of. Take the time to let the cakes cool completely before you start stacking for the best result.

Recipe

The Oreo Cake – guilty pleasure

This rich chocolate cake with airy Oreo buttercream is the ultimate guilty pleasure. Perfect for anyone who loves a dense, chocolate-forward treat with a crunchy twist.

Course	Dessert
Kitchen	American
Servings	10-12

Preparation time

Preparation time	2 hours 30 min
Time in oven	35 min
Total	2 hours 30 min

Equipment

Bowl
Mixer
Oven at 180 C
2 springform pans (20-22 cm)
Spoon

Ingredients

For the cake you will need:
340 grams butter, softened (not melted!) + extra
340 grams cocoa powder
340 grams flour
Pinch of baking powder
Pinch of salt
450 grams granulated sugar
6 eggs
230 grams mascarpone
250 grams melting chocolate
For the Oreo buttercream you will need:
115 grams salted butter at room temperature
115 grams unsalted butter at room temperature
1 tbsp vanilla extract
500 grams powdered sugar
3-4 tbsp cold milk
25 Oreo cookies, finely chopped

The Oreo Cake – guilty pleasure

1. In a bowl, combine the cocoa powder, baking powder, salt and flour. In another bowl, cream the softened butter with the sugar until you have a creamy mixture. Add half of the dry mix to the butter and beat well. Now add the eggs one by one, only adding the next egg once the previous one has been fully incorporated into the batter. Preheat your oven to 180°C. Add the mascarpone to the batter and mix well again.

2. Add the other half of the dry mix along with the melted chocolate. Mix everything until you have a smooth, even batter. Butter your springform pans and divide the batter between them. Bake the cakes for 35 minutes, or until a skewer comes out clean. Then let them cool completely on a wire rack.

3. Meanwhile make the buttercream by whipping both butters light and fluffy with a mixer. Add the vanilla extract and mix well. Carefully begin adding the powdered sugar little by little, stirring as you go. Once all the sugar is fully incorporated, add the milk. Add it spoonful by spoonful until you reach the desired consistency. Finally fold the finely chopped Oreos into the buttercream and spread a layer over the first, already cooled cake layer.

4. Place the next cake on top and finish with a second layer of buttercream. There's a good chance you'll end up with more cream than you need. Think about what you like and adjust the cake to your taste. If you still can't get enough of Oreo after eating this cake, click here for even more recipes featuring these delicious cookies!

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Store the cake covered in the refrigerator and take it out half an hour before serving so the buttercream softens. The cake will keep for up to three days.

Have leftover buttercream? That can easily happen with this large quantity. Feel free to use it as a filling for cupcakes or as a dip for extra Oreo cookies so nothing goes to waste.

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