Oreo Blackout Cake Food

BLACKOUT CAKE

Steps:

• To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
• In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
• Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
• To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
• Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
• In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
• When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
• To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
• In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
• Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.

OREO BLACKOUT CAKE

Steps:

• Preheat oven to 350.
• For the crust: Grease two 9" round cake pans and dust with cocoa.
• Crush oreos and combine with butter.
• Pat into one of the pans.
• Bake 5 minutes.
• Set both pans aside.
• For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
• Set aside Cream butter and sugar.
• Add egg yolks, sour cream, melted chocolate and vanilla.
• Add the water and stir till blended.
• Beat at medium speed for one minute.
• Whip egg whites to soft peak.
• Fold into batter by hand.
• Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
• Remove the cakes from the pans and refrigerate.
• For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
• Spread filling, reserving some for garnish.
• Top with the other cake.
• For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
• For the garnish: Press additional crushed oreos on sides of cake.
• Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.

BROOKLYN BLACKOUT CAKE

Steps:

• Preheat the oven to 375 degrees.
• Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
• To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
• Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

OREO NO-BAKE CAKE

Steps:

• Melt the butter in a small microwavable dish (usually takes around 1-1:30).
• Crush Oreos (use a rolling pin, makes this A LOT easier; Note: try to make the crushed oreos as fine as possible, makes it easier for the next step).
• Set aside 1/4 c of the crush cookies aside, using them for the topping at the end.
• Mix the rest of the cookies with the melted butter and press into bottom of greased pan.
• Put the following into a bowl, and beat it with a mixer on medium speed:.
• 8 oz cream cheese.
• 1 c powdered sugar.
• Half of the cool whip (or 1 of the containers if you bought 2 8 oz's).
• Spread over the cookie layer you pressed into the pan, let it chill in fridge for 30 mins.
• Make the pudding mix (milk + mix) in a bowl, using a whisk until its smooth.
• Pour the pudding mix in the pan on top and let it chill for 60 mins.
• Spread remainder of cool whip on top of pudding layer.
• Sprinkle the 1/4 c of cookies you set aside in the beginning on top of the cool whip.
• Store in fridge for any amount of time, though if you can't wait, its probably safe to serve by now. I do 2 hours to make sure.

BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch cake pans.
• Tap out excess flour.
• In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
• Add eggs and vanilla extract; beat till well blended.
• Add melted chocolate and beat 1-2 minutes.
• Mix together flour and baking soda and salt.
• Add to chocolate mixture in 2 additions alternately with the buttermilk.
• Beat till well blended.
• On low speed, add boiling water and beat till smooth.
• (Batter will be thin.) Pour into prepared pans.
• Bake for 35-40 minutes or until tester inserted in center comes out clean.
• Let cool in pans for 10 to 15 minutes.
• Turn out onto wire racks and cool completely.
• For Ganache:Melt chocolate chips and cream together and stir until smooth.
• Stir in butter and vanilla.
• Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
• Cover one layer with a little more than 1/3 of the ganache.
• Top with second layer; frost top and sides with remaining ganache.
• Press almond slivers into sides of cake.
• Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.