Cookies & Cream Naked Cake

By stancec44

Ingredients

• 2 2 2 boxes chocolate cake mix
• 2 2 2 boxes chocolate cake mix
• 2 2 2 boxes chocolate cake mix
• 1 1 1 cup vegetable oil
• 1 1 1 cup vegetable oil
• 1 1 1 cup vegetable oil
• 6 6 6 eggs
• 6 6 6 eggs
• 6 6 6 eggs
• COOKIES-AND-CREAM FROSTING
• COOKIES-AND-CREAM FROSTING
• COOKIES-AND-CREAM FROSTING
• 15 15 15 Oreos
• 15 15 15 Oreos
• 15 15 15 Oreos
• 3 3 3 sticks unsalted butter, softened
• 3 3 3 sticks unsalted butter, softened
• 3 3 3 sticks unsalted butter, softened
• 3 1/2 3 1/2 1/2 cups confectioners’ sugar
• 3 1/2 3 1/2 1/2 cups confectioners’ sugar
• 3 1/2 3 1/2 1/2 cups confectioners’ sugar
• 1/4 1/4 1/4 cup heavy cream
• 1/4 1/4 1/4 cup heavy cream
• 1/4 1/4 1/4 cup heavy cream
• 2 2 2 teaspoons pure vanilla extract
• 2 2 2 teaspoons pure vanilla extract
• 2 2 2 teaspoons pure vanilla extract
• CHOCOLATE GANACHE AND TOPPING
• CHOCOLATE GANACHE AND TOPPING
• CHOCOLATE GANACHE AND TOPPING
• 1 1 1 cup bittersweet chocolate, chopped
• 1 1 1 cup bittersweet chocolate, chopped
• 1 1 1 cup bittersweet chocolate, chopped
• 3/4 3/4 3/4 cup heavy cream
• 3/4 3/4 3/4 cup heavy cream
• 3/4 3/4 3/4 cup heavy cream
• Oreos, as needed for decorating
• Oreos, as needed for decorating
• Oreos, as needed for decorating

Details

Servings 10
Adapted from purewow.com

Preparation

Step 1

1. Preheat the oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray.

2. MAKE THE CAKE: Pour the two boxes of cake mix into a large bowl. Make a well in the center and then add the oil, eggs and 2½ cups water. Whisk until combined.

3. Divide the batter evenly between the two prepared pans. Bake 40 to 50 minutes, or until a toothpick inserted into the center of each cake comes out clean.

4. Let the cakes cool inside the pan for 15 minutes, then invert onto a cooling rack to cool completely.

5. When the cakes are cool, use a serrated knife to cut each cake into two layers. (You’ll have four layers total.) Set aside.

6. MAKE THE COOKIES-AND-CREAM FROSTING: Place the Oreos in a large zip-top plastic bag. Use a rolling pin to crush the cookies into fine crumbs. Set aside.

7. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the heavy cream and vanilla extract, then mix to combine.

8. Using a silicone spatula, stir in the Oreo cookie crumbs by hand.

9. Place one cake layer on a platter or cake stand and scoop 1 heaping cup of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top.

10. Repeat until you’ve used all four cake layers. Use the remaining frosting to apply a thin coat to the top and side of the cake. Run your spatula along the edge of the cake to scrape away any excess frosting. You should be able to clearly see the cake through the thin layer of frosting.

11. Transfer the cake to the refrigerator to chill for at least 30 minutes. While the cake chills, make the ganache.

12. MAKE THE CHOCOLATE GANACHE AND TOPPING: Place the chopped chocolate in a medium-size heat-safe bowl. Pour the cream into a small pot and bring to a simmer over medium heat. Pour the hot cream over the chocolate and stir to combine.

13. Remove the cake from the fridge and pour the ganache over the top of the cake, letting it drip down the side. Put the cake back in the refrigerator until the ganache sets, about 15 minutes.

14. Decorate the surface of the cake with more Oreo cookies, if desired. Slice and serve the cake at room temperature.