Authentic home cooking from Greece, with US measurements. 
Oreo and Chocolate Cake
Today marks 16 years with my handsome partner, and I decided to sweeten the day. Our son wanted a cake with Oreo cookies, and our little one eats everything, so I decided to make it happen. The recipe is from the American John Kanell, who uses three 6-inch pans for the cake layers. He makes one mixture and divides it among the three pans. I have an 8-inch pan, so I made the dry and wet ingredient mixtures, divided them into three, and baked the layers one after the other in the same pan. It was a lot of work, but they turned out just right. Naturally, the layers were thinner than they would be in a 6-inch pan. The next day, I continued with the creams and assembling the cake. If you also have one pan and want to do it like I did, you'll need the following proportions for each layer: 58 grams butter, 156 grams dry ingredient mixture, 122 ml wet ingredient mixture, 40 grams chopped Oreo cookies. The cake has a solid form, not the classic syrup-soaked cake we're used to in Greece, but it's very tasty and worth trying.
Oreo and Chocolate Cake
Today marks 16 years with my handsome partner, and I decided to sweeten the day. Our son wanted a cake with Oreo cookies, and our little one eats everything, so I decided to make it happen. The recipe is from the American John Kanell, who uses three 6-inch pans for the cake layers. He makes one mixture and divides it among the three pans. I have an 8-inch pan, so I made the dry and wet ingredient mixtures, divided them into three, and baked the layers one after the other in the same pan. It was a lot of work, but they turned out just right. Naturally, the layers were thinner than they would be in a 6-inch pan. The next day, I continued with the creams and assembling the cake. If you also have one pan and want to do it like I did, you'll need the following proportions for each layer: 58 grams butter, 156 grams dry ingredient mixture, 122 ml wet ingredient mixture, 40 grams chopped Oreo cookies. The cake has a solid form, not the classic syrup-soaked cake we're used to in Greece, but it's very tasty and worth trying.
Open in Cookpad AppSteps
- 1
Take the ingredients out of the fridge an hour before starting to let them warm up.
- 2
Preheat the oven to 340°F (170°C). Prepare the pans. Place parchment paper on the bottom, butter well, and dust with flour. Tap to remove excess flour and fit a baking ring around the pans to create three even layers with soft sides.
- 3
In the mixer bowl, beat the butter until creamy. In a separate bowl, sift all the dry ingredients and mix with a whisk (flour, baking soda, baking powder, salt). Then add them to the mixer bowl with the butter. It will look crumbly, which helps release the gluten in the flour, giving a very soft and moist cake layer when combined with the sour cream.
- 4
In another bowl, mix all the wet ingredients (egg whites, vanilla extract, milk, sour cream). Add the wet mixture to the mixer bowl and mix for 1 minute on medium speed. Use a spatula to push down the butter from the sides of the mixer bowl and mix again until smooth, about 2 to 3 minutes. To make your own sour cream, see the recipe below.
- 5
Cut the cookies into pieces with a knife, not completely crushed. Add them to the mixture. Mix with a spatula and then divide the mixture into the three pans. It's good to weigh them to ensure equal amounts for three identical layers.
- 6
Bake in the preheated oven at 340°F (170°C) for 30 to 35 minutes, until the center doesn't sink and the sides pull away from the pan.
- 7
If you don't want to do everything in one day, you can keep the layers separated with parchment paper in between and wrapped in plastic wrap for one day out of the fridge and up to three days in the fridge.
- 8
To make the buttercream, put the room temperature butter in the mixer bowl and beat until creamy.
- 9
Sift the powdered sugar to remove lumps and add it to the mixer in two batches. In the second batch, add the heavy cream gradually because the mixture is very thick and strains the mixer. Before stopping the mixer, add a pinch of salt. Set aside one cup of buttercream for decoration.
- 10
Put the cookies in a resealable food bag and crush them with a rolling pin. Then add them to the mixer to blend into the buttercream.
- 11
Spread a little buttercream on the cake stand base and place the first layer. Using a piping bag (or a food bag with a corner cut), pipe the buttercream in a spiral to cover the entire layer.
- 12
Chop the chocolate into small pieces and pour hot heavy cream over it. Cover the bowl for 2 minutes, then stir to combine.
- 13
Returning to assembly, spread a little ganache over the buttercream layer. The ganache shouldn't run off the sides, so don't spread it too close to the edge.
- 14
Place the next layer, a layer of buttercream, and ganache, then the third layer on top.
- 15
Cover the entire cake with buttercream and smooth it with a spatula. Place crushed Oreo cookies around the base of the cake.
- 16
Drizzle the ganache around the cake and then fill the top. It's best to use a piping bag with a fine tip or a small spoon. In both cases, test the consistency on a plate. If the ganache cools and thickens too much, add a tablespoon of heavy cream and reheat slightly.
- 17
Finally, decorate with a piping bag with a large opening around the top of the cake, with cookies or however you like. Keep it in the fridge, but let it come to room temperature before serving.
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