Stuffed Oreo Cake

The time has come for me to share Part 2, the actual cake part, of Brendan's 21st birthday cake.

Last week, I shared these {homemade oreo cookies} that served as decoration as well as actual layers in this monster of a cake. 

But before we get to the cake I thought I would share a few photos from his birthday celebrations.  What's a 21st birthday without a little bit of web embarrassment?  Please excuse the blurriness.  It comes with the whole turning 21 thing.

And now you understand why he couldn't even stomach a nibble of his birthday cake for several days...Happy Birthday Brendan!

Entertaining pictures.  Check.  Now for the cake.

I mentioned in the cookie post that just because I made the cake with the cookies doesn't mean that you have to do the same.  If you just want some homemade Oreos...go for the cookies.  If you just want a massive Oreo cake in your life...go for the cake.  However, I will tell you that the combination took the cake to an entirely different level and I would highly recommend it.  Plus, how can you ever go wrong with an Oreo cake stuffed and topped with homemade Oreo cookies?

That was a trick question.  You can't.

Makes: One 6-inch 3 Layer Cake   Prep Time: 15 minutes + 1 - 4 hours cool time (for chocolate)   Bake Time: 1 hour 20 minutes - 1 1/2 hours + Cool Time  Total Time: 4 hours (minimum)

{Printable Recipe}

Ingredients:
for the cake-from Flour Cookbook (of course)
1/2 cup dutch-processed cocoa powder
1 ounce unsweetened chocolate, finely chopped
1 cup boiling water
1 3/4 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups packed light brown sugar
1 cup unsalted butter, cut into pieces and at room temperature
1/4 cup crème fraîche
2 eggs
2 egg yolks

for the frosting-
1 8-ounce package cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

Directions:

1. In a small heatproof bowl, combine the cocoa powder and unsweetened chocolate.  Pour the boiling water on top, and whisk until the mixture is completely combined and smooth.  Let cool to room temperature, about 4 hours or 1 hour in the refrigerator whisking every 15 minutes.
2.  Position a rack in the center of the oven and preheat to 350°.  Butter and flour three 6-inch cake pans. --see note
3. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together flour, salt, baking soda, and brown sugar on low speed for about 10 seconds.  On low speed, add the butter and continue to beat for 30-40 seconds, or until the butter is thoroughly combined and the mixture resembles dough.
4. In a small bowl whisk together the crème fraîche, eggs, and egg yolks until well mixed.  On low speed, slowly pour the egg mixture into the butter/flour mixture and mix to combine.  Turn up the mixer speed to medium-high and beat for 2 minutes, or until fluffy and light.  Stop the mixer several times to scrape the sides and bottom of the bowl.  Turn the mixer to low speed and pour in the cooled chocolate.  Mix for about 10 seconds to combine.  Scrape the sides and bottom of the bowl again and mix until the chocolate mixture is thoroughly incorporated.  Pour the batter into the prepared pans.
5. Bake for 1 hour and 20 minutes to 1 1/2 hours, or until the tops spring back when pressed in the middle with a fingertip.  Let cool completely in the pan on a wire rack.
6. While the cake is cooling, make the frosting by combining cream cheese, sugar, vanilla, and almond extract in the bowl of a stand mixer fitted with the whisk attachment (or a handheld mixer) and mix on medium speed until smooth.  With the mixer still on, slowly add the heavy cream.  Stop and scrape the sides and bottom of the bowl while you continue to mix until the frosting can hold a stiff peak.
7. Once the cake has completely cooled, remove one layer from the pan and place it top side down on a cake plate or stand.  Spread an even layer of frosting (and several Oreo cookies if you want) on top and add another layer.  Repeat this step with the second layer.  After all three layers are stacked, spoon the frosting on top of the cake and start to spread it down the sides and around the cake as evenly as possible.  Decorate with Oreos if you have them.
8. Enjoy!

--note: The batter could also be poured into two 8-inch cake pans.  And if it looks like it might be a little too much batter for the two pans just pour the extra into a cupcake tin!  I will admit that this cake was a little obnoxious height wise!  Also, I think it would be fabulous to crumble up some Oreos (homemade or not) into the frosting...