Oreo Chocolate Buttercream Cake Recipe

Instructions

1. 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.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and cocoa powder and mix.
3. 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.
4. After cooling, cut off the top and cut into 4 pieces.
5. Mix egg yolk and sugar, pour in milk little by little, mix, and heat over low heat until it thickens slightly and cool.
6. Soften unsalted butter, filter (5) through a sieve, mix, add Oreo cookie cream, and whip well until thick.
7. Add fresh cream and whip, then add crushed Oreo powder and mix.
8. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds and put it in a piping bag.
9. 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.
10. 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.
11. 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.