Chocolate fudge cake with oreo buttercream

I am having a love affair with this cake.

I’m sorry Wes.

Sure, I could tell you about the depth of the chocolate flavor or how perfect the buttercream is, but instead I’m going to let the pictures do the talking. 

Then I’m going to share the recipe. Yes, you love me.

The crumb coat. Essential to perfect frosting

Just looking at the pictures makes me gain five pounds. Oh well.

Chocolate fudge cake

2 cup sugar
1 3/4 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground coffee beans (enhances the chocolate flavor)
3/4 cup cocoa powder
1 cup milk
2 eggs
1/4 cup applesauce
1/4 cup oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees.  Coat 3 round baking dishes with butter (or pam) and sprinkle with flour.

In a mixing bowl, combine sugar, flour, baking soda, baking powder, salt, cocoa, and coffee. Once blended, add in milk, eggs, applesauce, oil, and vanilla.  Mix well.  Pour in boiling water.  Stir to combine.

Pour batter into baking dishes. Bake for about 26 minutes, until the center is springy.  Let cool for 10 minutes, then invert on wire racks, and let cool for another 20 minutes.  Assemble the cake layers, with icing in between each layer. Then do a crumb coat with just plain vanilla buttercream (first picture).  Refrigerate for about 45 minutes so coat can harden.  Ice with oreo buttercream.

Perfect oreo buttercream

2 sticks butter
1/2 stick crisco
5 tsp half and half
4 cups powdered sugar
1 1/2 tsp vanilla
1 container Orea minis, crushed

Cream together butter and crisco.  Add in powdered sugar, half & half, and vanilla. Mix until desired buttercream consistency. If you would like to add more sugar, you can. The 4 cups is a guestimate.  Stir in crushed oreos.

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