Showstopper Oreo Cookie Cake
For a dessert that’s beyond impressive, Carnie says you can add your favorite Halloween decorations
Cake: Heat oven to 350°F. Line 2 (9") round cake pans with parchment; coat with cooking spray. In bowl, whisk flour, baking powder, soda and salt. In large bowl, whisk oil, eggs, sugar, buttermilk and vanilla; stir in cocoa. Add dry ingredients and stir until almost all flour is absorbed. Stir in coffee until no lumps remain. Divide between cake pans. Bake until pick inserted in centers comes out clean, 25 min. Transfer to rack; let cool 20 min. Transfer from pans to rack; let cool.
Frosting: Beat butter, vanilla paste and salt until fluffy, scraping side of bowl, about 5 min. Add confectioners’ sugar, 11⁄2 cups at a time, slow at first then increasing speed. Add cream about halfway through and beat until smooth, scraping sides, until fluffy, 5–7 min. Reduce speed and slowly add cookie crumbs, scraping down bowl. Tint with food coloring.
Toppings: In pot, bring 1 cup cream to a simmer over medium. Remove from heat; add 1⁄4 tsp. vanilla and chocolate, shaking pan to ensure cream covers chocolate. Let sit, 2 min.; whisk until smooth. Let cool slightly. Beat remaining cream until starting to thicken. Add sugar and remaining vanilla; on high, beat until medium-stiff.
Assembly: Spread small amount of frosting in center of cake platter. Place 1 cake round facing down on top. Spread 1⁄3 of frosting over. Trim remaining cake to level; place on top of frosted cake. Freeze cake until set, about 15 min. Spread top and side with remaining frosting. Spread ganache over top of cake allowing some to drip down side. Pipe 8 rosettes of whipped cream around edge; place whole Oreos in between. Decorate as desired.
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