Oreo Chocolate Buttercream Cake Recipe

Name: Oreo Chocolate Buttercream Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 6
Cuisine: Korean
Ingredients: 190g Egg; 130g Sugar; 13g Honey; 2g Vanilla extract; 35g Unsalted butter; 55g Milk; 120g Cake flour; 15g Cocoa powder; 4 Egg yolks; 40g Sugar; 100g Milk; 240g Unsalted butter; 95g Oreo Cookie Cream; 200g Whipping cream; 30g Crushed oreo (without cream); 140g Dark chocolate; 80g Whipping cream; Sugar syrup; Ganache (80g dark chocolate + 40g whipping cream); Oreo Macaron (Recipe)

Cooking TreePublished: 2022-10-26 Updated: 2023-06-2601.4K views

In Cooking Tree, Oreo Chocolate Buttercream Cake is on the menu, and we’ll show you how to make it from scratch.

I made Oreo chocolate cake by sanding Oreo buttercream and ganache~

Adding ganache gives the chocolate flavor and goes well with buttercream.

The taste was sweetened because of the ganache, and it turned into a sweet cake~~

Buttercream is delicious without feeling greasy if you whip it enough with a hand mixer until the color becomes soft and voluminous.

I uploaded the Oreo macaron I made last time as a decoration, and the color goes well with it and I think it’s a good point~

The ganache spilled on top should be cooled to 36-38 degrees, which is not too hot, before use.

It’s a cake with buttercream and ganache, so it’s good to make it and harden it cold.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Oreo Chocolate Buttercream Cake

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Rating: 5.0/5
( 89 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Egg

130g Sugar

13g Honey

2g Vanilla extract

35g Unsalted butter

55g Milk

120g Cake flour

15g Cocoa powder

4 Egg yolks

40g Sugar

100g Milk

240g Unsalted butter

95g Oreo Cookie Cream

200g Whipping cream

30g Crushed oreo (without cream)

140g Dark chocolate

80g Whipping cream

Sugar syrup

Ganache (80g dark chocolate + 40g whipping cream)

Oreo Macaron (Recipe)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.

Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the mold, and bake in an oven preheated to 170 degrees for 40 minutes.

After cooling, cut off the top and cut into 4 pieces.

Mix egg yolk and sugar, pour in milk little by little, mix, and heat over low heat until it thickens slightly and cool.

Soften unsalted butter, filter (5) through a sieve, mix, add Oreo cookie cream, and whip well until thick.

Add fresh cream and whip, then add crushed Oreo powder and mix.

Melt the dark chocolate and whipped cream in the microwave for about 40 seconds and put it in a piping bag.

Put a sheet on a rotating plate, sprinkle with sugar syrup, and make 3 rows of Oreo cream with an interval between them, fill in the ganache and place the sheet. Repeat 2 more times.

Apply the cream all over and let it harden in the refrigerator for about 30 minutes, then apply the cream once and icing it smoothly.

Sprinkle ganache on the edges, put Oreo cream and Oreo macaron on top, fill in the middle with ganache, and sprinkle with Oreo powder to finish.

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