![]() ![]() It really comes down to two factors, chilling your cake, and letting your ganache cool to the right temperature. It’s made with heavy cream and chocolate.Ĭhocolate ganache is also super easy to make! The hard part is mastering the perfect drip. ![]() The sides of this cake seemed a bit bare, so I added a chocolate drip! I use chocolate ganache to make my chocolate drips. If you don’t have a food processor, be sure to cut your Oreos up into superfine pieces. It’s worth reaching up to your highest cabinet (or the back of your pantry), and pulling out your food processor. Large bits of Oreos also make smoothing the frosting on the sides of your cake almost impossible. Trust me, there is nothing more frustrating than being mid-swirl with a Wilton 1M, only to have the frosting tip get plugged and ruin your perfect design. However, it’s actually not that simple! If you plan to pipe with this buttercream you need to use a food processor to completely crush the Oreos.īits of Oreo will get stuck in your piping tip if you don’t. It may seems like all you have to do is cut up some Oreos and throw them into the buttercream. The only thing that could make it better is…you guessed it…crushed Oreos!! This frosting is also pretty much foolproof, and only takes about 5 minutes to make.Īmerican buttercream is definitely on the sweet side, but I have a huge sweet tooth so I love it. This is my go-to frosting base, and I love the way it tastes and how easy it is to make. The base of this frosting is my classic American buttercream recipe. It took all my self control to resist it! I found myself eating scoops of it with leftover Oreos while I was filming this cake. I’m already a huge frosting fan, and the Oreo buttercream in this cake is a real game changer. If you can’t get it in time, dark baking cocoa ( like this) will work too! My Favorite Part: The Oreo Buttercream It can be hard to find in grocery stores, so I like to order it on amazon. This gives the cake layers a bittersweet, chocolaty taste just like an Oreo cookie! It’s absolutely delicious.īlack cocoa also has a beautiful dark color, which makes the cake layers the same color as an Oreo. To help translate both of these aspects into this Oreo drip cake, I use black cocoa.īlack cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6). Oreos have such a unique taste, and dark color. The Secret Ingredient in this Oreo Drip Cake: Black Cocoa It’s actually my favorite type of cocoa, and I love to use it in my recipes. However, I swapped out the regular baking cocoa for a secret ingredient. It has great structure and an amazingly fluffy, unique texture. ![]() While I have a few different chocolate cake recipes, this one is perfect for this cake. This cake is made with my chocolate buttermilk layer cake recipe. It has everything you could want in a cookie, and all of this translates so well into a cake!! This Oreo drip cake is inspired in both design and taste by this classic cookie. On their own, Oreos are chocolaty, crunchy, chewy, and simply delicious. Oreo is one of the most tried and true cake flavors out there, and is the inspiration for this oreo drip cake. ![]()
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