For the cake, I used Hershey's "Perfectly Chocolate" Chocolate Cake.
It turned out really good, but it stuck to the pan really bad. I greased and floured the pan, and I still broke the first cake in half with getting it out of the pan. Next time I'd put a coffee filer on the bottom of the pan to help with cake extraction.
I got the idea of pouring chocolate over a rather lumpy frosting from this mint chocolate chip cake, although I didn't use anything from the actual recipe (this time, it's on my list of cakes, since my kids like mint chocolate chip ice-cream).
For the frosting (including between cake layers), I used Oreo Frosting with Cream Cheese. In the middle layer I left the oreos a little chunkier, but for the outside, I processed them until they were pretty fine. I wanted to be able to pour the chocolate glaze over the top without having any problems with big chunks of oreo. For a two layer cake, I doubled the recipe, just to make sure I could spread it thick since it's hard to spread this frosting thin with the chunks of oreo.
|Oreo Cream Cheese Frosting|
|Make sure to get help licking the beater|
1 3/4 cups of all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
8 oz package cream cheese, room temperature
1/4 cup butter, room temperature
3-4 cups powdered sugar
1/2 tsp vanilla extract
3/4 cup crushed oreos
Whip cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time (until desired thickness is reached- I used 3 cups).
Add vanilla extract.
Gently stir in crushed Oreos. (I think it was around 9 oreos total)
4 oz finely chopped bittersweet chocolate
1 tbsp cold unsalted butter
3 tbsp corn syrup
1/2 cup heavy cream
Place chopped bittersweet chocolate (I used semi sweet, and while I’m sure the end result is a different flavor than the original, it’s still very good), unsalted butter, and corn syrup in a medium heatproof bowl.
Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
I topped the whole thing with a couple of oreos cut in half. Not bad for a first try...