How to make chocolate oreo cake

For making Oreo Whipped Cream Frosting

• Roughlychop or crush the Oreo cookies into halves or quarters. Pulse them in a foodprocessor or blender until they reach a fine crumb. Set them aside. This willyield approximately 2 cups of Oreo cookie crumbs.
• In a mixing bowl, pour the whipping cream and whisk it until you see smooth peaks form.
• Add powdered sugar and whisk it for 2-3 minutes.
• Finally, add the Oreo crumbs and whisk until it reaches stiff peaks. Oreo whipped cream frosting is ready.

Frosting the chocolate cake with oreo

• Place the chocolate cake on the cake board. If the top of the cake is uneven, use a serrated knife to level it. Once leveled, slice it in half.
• Brush the first chocolate cake layer with a light coat of sugar syrup.
• Next, spread the prepared Oreo whipped cream frosting evenly over the soaked cake layer.
• Carefully place the second chocolate cake layer on the top.
• Again apply sugar syrup on top of the second layer.
• Frost the entire chocolate cake with the remaining Oreo whipped cream frosting, covering the top and sides. Use a spatula to smooth out the frosting for a clean finish.
• Refrigerate the cake for 30 minutes to allow the frosting to set.

For making Chocolate ganache

• In a small bowl, finely chop the dark chocolate compound. This ensures the chocolate melts evenly and quickly. Melt the chocolate either with the double boiler method or in the microwave.
• Double Boiler Method: Place the chopped chocolate in a heat-resistant bowl set over a saucepan filled with simmering water (not boiling). Don't let the bottom of the bowl touch the water. Stir occasionally until the chocolate is melted and smooth.
• Microwave Method: Heat the chocolate in a microwave-safe bowl in short bursts (15-30 seconds) at medium power, stirring in between each burst, until melted and smooth. Be careful not to overheat, as chocolate can scorch easily.
• Once melted, pour the whipping cream (at room temperature) to the melted chocolate. Gently stir or whisk the mixture until fully combined and smooth. The ideal consistency for ganache is pourable, but not too runny. It should be thick enough to coat the back of a spoon and leave a slight trail when dripped.

Decorating the chocolate oreo cake

• Take out the chilled cake from the refrigerator. Ensure it's firm and cold.
• Start making the chocolate drips on the sides with the chocolate ganache. First, put slight pressure and see how far the drip goes. Now depending on this start making the drips.
• Drizzle the remaining chocolate ganache on the top. Smooth it out. Use a cake spatula or offset spatula to achieve a clean finish.
• Refrigerate the cake for 30 minutes. The chocolate drips will set.
• Make some rosettes on the top.
• Decorate the base of the cake with oreo cookies. Cut the cookies in half moon shape. Open the cookies. Remove the vanilla cream filling from the cookies. Stick it to the base of chocolate oreo cake.