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Why choose between cookies and cake when you can enjoy both together?! This Cookies and Cream Cake has ultra-moist layers of devil’s food cake and buttercream with lots of crushed cookies mixed right in. It’s finished with a drippy chocolate ganache and adorable mini Oreos. This is a MUST for all chocolate cake lovers!
Calling all chocoholics, cakeoholics, cookieholics…okay, I’m basically calling EVERYBODY to the kitchen, because I think everyone will dig this epic Cookie and Cream Cake!
It features…drumroll please…four layers of soft, dense devil’s food cake, three layers of buttercream mixed with chopped Oreo cookies, and an outer coating of frosting with real cookie crumbs mixed right in. THEN it’s finished with a shiny chocolate glaze, tall frosting rosettes, and the cutest lil mini Oreos ever. If that doesn’t bring everyone to the kitchen, I don’t know what will!
The Secret Ingredient for Making This Cookies and Cream Cake
One thing I really wanted to do with the cake portion of this recipe was mimic the actual flavor of an Oreo cookie. Oreos are known for their super dark, almost black color, which is typically achieved by using black cocoa powder. Black cocoa undergoes a special processing that removes a lot of the acidity, giving the cocoa an extremely dark color and very intense chocolate taste. It also tends to be lower in fat than other cocoa powders, and if it’s used by itself in recipes, can produce dry baked goods. So I rarely use it all on its own–instead, I like to substitute black cocoa powder for a portion of the cocoa a recipe calls for, usually a third to a half of the recommended cocoa.
This is the black cocoa powder I use and recommend. It’s reasonably priced, especially considering you’ll only use it for a portion of the cocoa needed in any given recipe, and can last for several years if stored properly. If you don’t have black cocoa powder, you can just use an equal amount of the regular cocoa powder, no harm, no foul! Nothing else about the recipe needs to be changed, although you might notice your cake rounds are not quite as dark as mine turned out.
You’ll also want to stock up on Oreos (I recommend the family pack size, because it’s basically impossible to cook with Oreos without munching on some, am I right?) and the cute lil mini Oreos for decorating. You could also just decorate with regular Oreos cut in half, if you hate fun and whimsy in your life. Your choice!
How Do I Make Cookies and Cream Cake Frosting?
For the frosting, I made my usual favorite Easiest Swiss Meringue Buttercream, and after it was finished, I stirred in a few cups of very fine Oreo cookie crumbs. I had my doubts during the process (it went from a beautiful white with black specks to a dismal concrete gray and I got worried) but I think the end result really works! Not only does it taste great, but the spotted light gray appearance really does look like “cookies and cream.” If you’re new to making my cheater’s Swiss Meringue, I definitely recommend reading the post because it covers a lot of frequently asked questions!
For the frosting between the cake layers, I also added a healthy handful of chopped-up Oreo cookies. I loved the texture they added, but they did make cutting beautifully clean and neat slices kind of difficult! Just be prepared to have a few stray Oreo chunks embed themselves in your cake layers as you slice. Trust me when I tell you it’s a small price to pay for cookies and cream bliss.
How Do I Make Perfect Ganache Drips?
Whenever I post a dripping ganache cake, I get a lot of troubleshooting questions about how to get “good” drips. So here’s my advice about getting picture-perfect drippy cakes:
- Know your ingredients. You can make ganache drips with either candy melts (like Wilton or Merckens brand) or real chocolate. I never recommend using real white chocolate (it always turns out translucent) and always recommend candy melts if you’re looking to make white or any type of colored drips. For chocolate drips, I do like using real chocolate just because I think the flavor is better, but chocolate candy melts also work just fine. But be aware that candy melts and chocolate require VERY different cream ratios! Candy melts call for very little cream to be added–just a few tablespoons for 4-6 ounces of candy melts will get you gorgeous drips. Real chocolate, on the other hand, requires much more cream, up to double the amount of chocolate depending on the brand. So if you’re following a recipe but swapping out ingredients, keep this in mind and be flexible with your cream amount.
- Texture is everything! After you’ve whisked the chocolate and cream together, it should be fairly thin and fluid. If you lift a spoonful and let it drop back into the bowl, the chocolate should blend back into the bowl within about 1 second. If it is thick or gloopy, you will have drips that do not flow well down the sides of the cake, and a cake top that is not shiny and seamless. Don’t be afraid to whisk in a touch more cream if it seems too thick. Different brands of cream and chocolate have different fat percentages, which means there is not one perfect recipe for everyone. Just play with it until it moves the way you want it to!
- Temperature is everything too. The cake should be well chilled–I usually leave it in the fridge until I’m ready to glaze it, so that it’s nice and cold. The ganache should be warm and fluid, although preferably not piping hot. Cold cake + warm ganache = a cake that doesn’t melt, and ganache that starts to set up soon so some of those drips are suspended halfway down the cake. Thumbs up!
- A few good tools go a long way. You CAN do drips with a spoon, but I like using a squeeze decorating bottle! It makes it a lot faster and less frustrating. A turntable is also a huge help!
- You can fix mistakes! If your drips are a complete disaster, never fear! Chill the cake, then carefully peel off the ganache layer and fix any frosting imperfections. You’ll have to make another batch of ganache to try the drip again, but it’s really not a bad fix, and hey, practice makes perfect!
I hope you try this and love it–and as always, I want to see pictures if you give it a try! Enjoy!
Cookies and Cream Cake
Ingredients
For the Devil’s Food Cake:
- 12 oz all-purpose flour (2 2/3 cup)
- 2 1/4 oz black cocoa (3/4 cup), can substitute regular dutch-processed cocoa if desired
- 2 1/4 oz dutch-processed cocoa (3/4 cup)
- 1 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp salt
- 24 1/2 oz granulated sugar (3 1/2 cups)
- 1 1/4 cups coffee at room temperature (can substitute water)
- 1 1/4 cups buttermilk at room temperature
- 3/4 cup vegetable oil
- 2 eggs at room temperature
- 2 egg yolks at room temperature
- 1 tbsp vanilla extract
For the Cookies and Cream Frosting:
- 6 fl oz pasteurized liquid egg whites (3/4 cup, see Note below)
- 24 oz powdered sugar (6 cups)
- 1/2 tsp salt
- 24 oz unsalted butter at room temperature (6 sticks)
- 2 TBSP vanilla extract
- 20 Oreo cookies (8 oz cookies)
To Assemble and Decorate:
- 20 Oreo cookies (8 oz cookies)
- 4 oz dark chocolate finely chopped
- 6-8 fl oz heavy cream
- Mini Oreo cookies for decorating
Instructions
To Make the Devil’s Food Cake:
- Preheat the oven to 325 F. Line four 8x2-inch round baking pans with parchment paper, and spray the paper with nonstick cooking spray.
- In a large bowl, sift together the flour, both cocoa powders, the baking powder, baking soda, and salt.
- In the bowl of a large stand mixer, combine the sugar, coffee or water, buttermilk, oil, eggs, yolks, and vanilla. Beat with a paddle attachment on low speed until well-mixed.
- Stop the mixer and add the dry ingredients to the mixing bowl. Beat on low speed until the flour is moistened. Raise the speed to medium and beat for about 4 minutes, scraping the sides of the bowl occasionally, until the batter is smooth. It will be very thin.
- Divide the batter evenly between the four pans. If you have a kitchen scale handy, each pan should get about 18 oz of batter.
- Bake the cakes at 325 F for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cakes in the pans, then turn them out onto a wire rack. Once cool, wrap them in plastic wrap and place them in the freezer until semi-firm—these cakes are much easier to work with when they're partially frozen. The cakes can be made in advance and kept in the freezer for several weeks. When you are ready to assemble the cake, allow the rounds to partially defrost before assembly.
To Make the Cookies and Cream Frosting:
- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.
- Place 20 Oreos in a food processor and process until they’re very fine crumbs. Add the crumbs to the frosting, and stir them together with a spatula until well-mixed.
To Assemble and Decorate:
- Chop the remaining 20 Oreos with a knife until they’re in coarse crumbs and small pieces.
- Place the cake rounds on 8-inch cardboard cake circles. Place one layer on a cake turntable.
- Place a big dollop of frosting on the cake layer—about 3/4 generous cup—and use a metal spatula to spread the frosting into a layer going all the way out to the edges of the cake.
- Sprinkle a third of the chopped cookies on top of the frosting, leaving a margin around the edge, and press gently to embed them. Add a little more frosting—about ¼ cup—on top of the cookies, and spread it out on top.
- Top the cake round with a second cake layer, and repeat the frosting and cookie process again. Do it with a third layer, and finally, add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting—this is the crumb coat, which locks crumbs into the frosting and also provides some stability to the cake. Refrigerate the cake for 45-60 minutes, until the crumb coat is set and the cake feels firm and stable.
- Cover the top and sides of the chilled cake with a thicker layer of frosting. Use a bench scraper or metal spatula to smooth out the sides and top of the cake as much as possible. Chill for 30-45 minutes, until firm.
- Combine the chopped semi-sweet chocolate and 6 oz of cream in a medium bowl, and microwave for 1 minute. Whisk well, and if any chunks of chocolate remain, whisk again briefly until it is completely melted and smooth. The chocolate glaze should have a fairly thin texture, and if you dip a spoon in and let excess drip out, it should almost immediately blend back into the glaze in the bowl. If it seems too thick, add up to 2 more oz of cream, a little bit at a time, and whisk well to incorporate it. (Different brands of chocolate and cream will yield different textures, so it’s always best to play around with the ratios if it seems too thick or thin.)
- Transfer the chocolate to a squeeze bottle with a narrow tip. Squeeze a dime-sized amount of glaze along the top edge of the chilled cake, and nudge it gently so it starts to slide down the side. Repeat right next to the first drip, and continue around all the edges of the cake. Squeeze more glaze into the center of the cake, and use a small spatula to smooth it into an even layer that joins with the outer ring. You may not need to use all of the glaze. Let the glaze set for 10 minutes in the refrigerator, or about 20 minutes at room temperature, so that it’s not completely soft and liquid when adding the decorations on top.
- Transfer the remaining buttercream to a piping bag fitted with a medium star tip (I used a Wilton 1 M tip), and pipe tall frosting rosettes all along the edges of the cake. Top the rosettes with mini Oreo cookies. Make sure the ganache is full set before slicing the cake and serving.
- For the best taste and texture, serve this cake at room temperature. The chilled cake is not nearly as good! Leftovers keep well, and can be stored in an airtight container in the refrigerator for up to a week, but will taste best when eaten within 3-4 days.
This looks so good! I love Oreos and could probably eat the whole cake myself (or at least try very hard)! I can’t wait to try this.
Thank you, Brooke! I’m an Oreo fiend myself. 😀
I will definitely try this. I’m sure it will be a hit.
Thanks so much, Therese! Please let me know how it turns out–I’d love to see pictures!
Comment…tried out cookies and cream for the first time last week and I must say I’m hooked!Will give this a try this weekend.
This icing is AMAZING!!! I didn’t have the opportunity to make the cake but used the icing on cupcakes and it was absolutely delicious! I was a bit worried as I was whipping it but it can together amazingly! Thanks for an amazing recipe!!
Can I use 3 9″ layers instead? If so how should I adjust the baking time?
Yes – I did this (2 9″ cake pans, and 1 9″ cheescake pan). One took 45 minutes, one 50, and the cheesecake pan took 55 minutes (thicker pan)
Hi! Can I just do the real deal Swiss meringue and then countinue the icing recipe as directed or should I stick with your easy recipe? Thanks for the recipe…. looking forward to making it!
This looks awesome. I’m going to make this for my father’s birthday. What kind of chocolate do you use for the ganache? Is it the melting chocolate wafers or the bar of chocolate? Thanks for sharing the recipe!
Thanks Kimberly! For this recipe, I use either chopped dark chocolate bars or high-quality dark chocolate chips (Guittard brand). I do use chocolate candy coating on occasion, but I always specify that in the recipe since the ratio of cream needed is much different. You can use any dark chocolate bar that you enjoy eating! And please let me know how it goes if you give it a try. 🙂
This cake is literally the best cake I have ever had. I made the cake layers a couple weeks ago and froze them. While they were baking my entire house smelled like an Oreo candle had been lit. Using that black cocoa powder makes a huge difference. I used my own different Swiss meringue buttercream recipe since I just temper my own egg whites, but I don’t think that makes a huge difference in flavor. The main thing here is the actual cake paired with a less sweet and very fluffy buttercream. It literally tastes just like an Oreo but as a cake. I nearly passed out when I first tried it. And EVERYONE loves it. This cake was made for my best friend’s father’s bday and he said he now literally dreams of this cake. Lol! Thank you for sharing the recipe! Oh and thank you for replying. The ganache turned out perfectly.
Kimberly,
Haha so glad to hear everyone loves it so much! I know everyone in my house went crazy when I made it! That sounds like the best dream ever. 😉 I’m glad you liked the pairing and that’s awesome that it worked well with your recipe too! Glad to hear it was such a success! Thanks for your sweet review!
Hi so my sisters are turning 18 next week and I want to make this but I don’t have a stand mixer. Will that have an effect on the cake if I just do everything with a spoon or do I add a couple of minutes to each time just in case?
Oh, look at the cake looks delicious, I also want to try it, thank you the post
Thank you, Mary Jane. Please let me know how it goes if you give it a try!
Omgosh!! This was so delicious. I made this for my husbands birthday because he loves cookies and cream. The cake is so moist and chocolates and the icing is delicious. Can’t say enough great things about it
I am so glad to hear that he loved it, thanks for sharing your results.
I was just wondering if I can use cake mix
Absolutely! If that works better for you, go for it! And let me know how it turns out so I can spread the word!
I’m excited about this recipe… I’ve just finished baking my cakes and I have 2 quick questions: 1) If the cake is for tomorrow and will be transported an hour by car, can I complete all steps through the drip today?, and 2) If so, how do I store the cake… room or refrigerator? Thanks for your help! This is for my uncle’s 75th and he’s crazy about oreos 🙂
Uh oh! Hope it worked out! Sorry for the late response, but I would make it all in one day and then store it in the refrigerator. That way, when you are driving, it will slowly defrost but stay sturdy. Just make sure not to put it in direct sunlight. Hope it worked out and tasted great!
I made this today for my husbands birthday. I just started baking recently and this was my first cake. Thanks so much for the detailed instructions! I would like to mention that a note could be put in about not using a hand mixer for the icing as there’s too much for it to handle…icing was flying everywhere :P! Oh and my piping tip got clogged from the cookie bits for some reason and made a mess of the icing on top so I had to improvise with whipped cream. I haven’t tasted it yet but it doesn’t look too shabby for my first cake! Thanks again, it was fun 🙂
Hey Heather! That looks great! Thank you so much for sharing, I am glad you enjoyed the recipe. I am happy to hear you found your way through some bumps along the road. Thanks for you feedback. I am so excited for you to keep baking!!
I made this cake for my son’s birthday. It was a great cake and I have to say, the recipe and instructions are all so well written, i was able ro replicate everything and i didn’t even watch the video! Great cake, really great flavors and frosting,
That’s wonderful to hear Cindy! It’s always hard to tell if I’ve written everything well enough, but I’m glad it worked out so well! Thanks for your sweet comment, I love hearing it!
Hi! I love the cake and I am making another one! I am delivering it for an event and wanted to know about how big of a box would it be to do that? Thank you again for the lovely recipe! Happy Holidays!
Hey Syv, I am so excited for you to make this again! That is awesome. Honestly I haven’t made this cake in couple years so I can’t say with precise measurements. My guess would be about 10 inches in height depending on how you finish the top. I hope that can give you some direction. Again, sorry I can’t be more specific. I would love to hear how it goes! Good luck!
I am making this cake for my daughter’s 23rd birthday. My question is about the cocoa. It states I can use 21/4oz of black cocoa or 21/4oz of regular Dutch processed cocoa. When making the cake it states put in both cocoa. If I just use the regular will I use 2 1/4 oz or double this amount? Thank you.
Thanks for sharing this recipe. I’m not a baker. Nothing more than boxed cupcakes, but after a very frustrating encounter with an overpriced bakery a few days ago, I was determined to make a cookies n cream cake for my coworkers bday as it’s her favorite. It’s not as pretty as yours by any means, but I feel pretty good about it.
delish, I did not alter in any way, it was grand!!
Hi! I’m making this cake for my mum in law’s birthday this weekend – she loves cookies & cream! I don’t have black cocoa powder so can i just add a bit of black food color gel to the liquid batter? Thanks! ☺️
@Anne- the black cocoa is not just to reach that dark color. It’s an entirely different flavor and it’s what makes the cake taste like an actual oreo. If you don’t have black, then use what ever you have for both cocoa portions
So if we make the cake without black cocoa we still need to use both additions of the 3/4 C of Dutch cocoa powder? A total of 1.5 C of Dutch cocoa?
Made this frosting for cupcakes, was delicious! It’s going to be my go to.
If i have left over frosting, how long can it last in the fridge?
Hi
Thank you for sharing this fabulous cake!!! I’m just a little help to translate the measurements.
The recipe asks for 296.25 g- coffee can you please clarify what this means for me. Is it 296.25 millilitres,or does it mean 296.25grams of dried coffee or is it a combination of both? Also 300 g of buttermilk should this be millilitres or fluid ozs?
The conversion of American/metric was most useful just haven’t seen grams used for fluids before. I look foreword to getting my response so I can make the cake.
Thank you for your help.
Regards Tricia
Wow! The ganache drip was easy and looked amazing! I followed the directions exactly – 6 oz cream, 4 oz guittard chips, even the recommended bottle to put it on. Usually when I try something new like that, it takes a bit to get it to work right. But the ganache drips worked first try and looked great. I followed the recipe for the rest of the cake too. For some reason, my layers were much thicker than in the photos, even though I was careful to use 18 oz of batter in 8″ pans. In hindsight, I should have trimmed the layers flat. Instead I only used 3 layers, and still had a very tall cake! The taste was amazing, birthday girl was thrilled.
I am wondering if I should change the recipe at all for baking in Colorado because of altitude differences?
Can the icing be made the day before and refrigerated?
Hey Rebecca, it can be made the day before. I would suggest actually leaving it out at room temperature. Then right before you are ready to use it just beat it again. Thanks!
Wonderful Oreo Cake !
A bit too sweet for me but a real hit among my guests.
Loved the cake, loved the buttercream (oh my god !!!), loved the look (I had to convince my crowd that I made it and that it wasn’t store bought).
And love the crunchiness between the layers.
Hey Layal, I am so glad to hear it! Thank you so much for your feedback, I am glad it was enjoyed!
We don’t drink coffee, so I guess we would just be using water, but I’m wondering how big of a difference this will make. Has anyone made this without the coffee?
Hey Sasha, leaving out the coffee is totally fine. It tends to deepen the chocolate flavor but it will still be delicious without it! Thanks. I would love to hear how it goes and see pictures!
This is the best chocolate cake recipe! It’s easy to make, it comes out of the pan easily, and it’s delicious. The frosting is pretty great, too. Thanks for sharing the recipe.
Thanks so much, Lester! I’m so glad that you enjoyed it!
Hello, may I ask what tip you used for the swirls?
Hey Bella, I used a Wilton 1 M tip. Here is a link for the one I have! https://amzn.to/2OQZVxx
This is a Delicious recipe!! The frosting is Amazing!!! Thank you for sharing!!!
Hey Lacy, I am so glad to hear it! That looks amazing, thank you for sharing! I love hearing that you enjoyed it!
I thought I had found my go to chocolate cake recipe before so I was hesitant to try this one. So glad I went for it! It is incredible! By far the best cake I have ever made!
Hey Erica, I am so glad to hear it! I am happy you tried it as well!
I’m planning to make 24 cupcakes using the cake recipe and then fill them and cover the tops with the frosting. Will the quantities in the recipe for the layer cake work, or do you think I’ll need to 1.5x or 2x the cake or frosting recipes to get the correct yield? Thanks!
Hey Hope, I think the frosting amount is fine for 24 cupcakes. If you want incredibly tall bakery swirls you may want to make a bit more however, it should work fine to frost two dozen cupcakes. As for the cake this recipe bakes up flat for the cake layers. I would recommend another recipe for the cupcakes, I have this chocolate one https://www.sugarhero.com/double-chocolate-easter-cupcakes/ They make a nice domed cupcake. They are also going to make you the 24 cupcakes you need from the get go. I would love to hear how it goes!
Absolutely loved it
Hey Rebecca, I am so glad to hear it!! Thanks so much for your feedback!
I made this and followed the recipe exactly ( except I didn’t have enough coffee so i used some water to get it to the correct amount); so I made it at night and left it in the pans overnight and took them out the next day and they stuck to the pan and one broke and it was quite crumbly but still moist. I don’t know what happened! It tastes delicious and I’m still going to use it but it’s too bad that it was crumbly; any ideas why it was? Thanks
Hi, this looks great! I am wondering about scaling the frosting for a two-layer cake. My crowd simply does not need four layers! I assume I will need more than half since the diameter of the cake won’t change.
Hey, I haven’t tried it myself my guess would be about 2/3 of the recipe would work great. A couple suggestions I have is to make the full batch of buttercream and before adding the cookies to the buttercream saving 1/3 of it. It freezes beautifully for about up to 6-9 months. If you don’t see yourself needing buttercream in that time frame another thing you could do is on the recipe card at the top you can change the serving size. I think about 2/3 is right so if you changed it to serving 14 people it will change those measurements for you the only thing is you have to follow the weight measurements not the cups. I hope that helps! I would love to hear how it turns out. Don’t hesitate if you have more questions.
I have not made this cake yet but I was wondering if anyone knows where to find pasteurized eggs?
One more thing, how do you get the cake out of the cake pan without it getting stuck?
Hey Faith, some of my favorite tricks to use are having a parchment round on the bottom of the pan and also spraying with non stick spray. I put the parchment round in and then spray that and the sides. It should come out real easy after that! I will run a butter knife around the edge to make sure it isn’t stuck before trying to get it out, and it slides right out! Let me know if you having anymore questions. Good luck!
Hey Faith, I haven’t had a problem finding them at any grocery store. Usually they are near or around the eggs. They are in a carton so keep an eye out for a carton around the eggs and you shouldn’t have a problem finding them! Good luck, I am excited for you to give this recipe a try. I would love to hear how it goes!
I’m going to be doing a 12×18 square sheet pan, what changes would I have to make? I know cook time would be different, how long do you think I should give it? Also recipe wise, any differences?
Hey Katherine, I think that sounds great! Unfortunately I haven’t tried it myself! I think it should work fine as a sheet cake but I am not sure on specifics. If you test it out and play around with it, I would love to hear how it goes! Sorry about that!
I decided this year that I was going to make my own birthday cake. I dug through so many recipes and this one was by far my favorite! It was my first time doing every part – making a chocolate sponge from scratch, having a filling, making any type of merengue, chocolate ganache, using the drip technique. It was incredible! I think I put everyone into sugar shock, we all went to bed almost immediately after eating in. There was so much that I became a cake pusher, pushing people to take some of the cake. But I got all raving reviews. This recipe is dope! A coworker’s friend wants to order one from me for her birthday, I’m curious how much you would charge someone for a cake like this? I haven’t broken down the cost of ingredients yet, because I already have a decent amount on hand. The only thing comparable in my area is Carlos’s bakery; they sell a similar cake that’s less than half the size of this one for $70! I’m not sure if you’ve sold your cakes before, so if you (or anyone) have advice on pricing something like this, I am all ears! Thank you for the amazing recipe 🙂
Hi Rebecca, THAT IS AMAZING!!! I am so impressed, that cake looks incredible! I am so thrilled to hear that you loved the recipe so much, and everyone enjoyed it! You are a natural, seeing as that is your first time!!! That is so cool you have someone wanting to order it from you! However that isn’t really a question I can answer for you. It all depends on how much the ingredients cost you, what the baking market is in your area, and how you calculate your time. How much bakers charge for their time varies so much for each baker, so I would go with what feels right to you. I hope that can give you some guidance when deciding! Thanks so much for your response!!
Hello…i follow ur recipes n it always turns out amazing.
I just wanted to know can we skip the egg whites in frosting or what other substitute can be used or any other frosting recipe to go with this
your recipe calls for ingredients for decorating and then your instructions talk about ingredients you didn’t list. Which should be used?
Hi Fawn,
Can you clarify what you mean? The assembly and decorating list is: 20 Oreos (chopped up and put in between cake layers), dark chocolate and heavy cream (combined to make the chocolate ganache for the drip) and Mini Oreos, put along the top of the cake. What ingredients are in the instructions that are not listed?
Ok so I could not get the frosting to work at all. I’m at a loss of what I did wrong. I followed the steps and it came out runny.
Want to try this amazing cake… Do I add 3/4 + 3/4 cup regular cocao powder as I’m unable to get black cocao power. Please help
I would like to know can you just use special dark chocolate or do you need to use both please get back with me I want to make this drip cake it is my next project I really enjoy backing