Chocolate Buttermilk Oreo Cake

The recipe for this cake was born after a rather intense debate over whether red velvet or chocolate would end up as the cake of choice for my little sister's graduation festivities. I was rooting for the red velvet, but some of the family desired food that wasn't tainted with food dye (I highly doubt the red food dye poses a greater health threat than the rest of the ingredients...). I prepared myself to compromise with a delectable looking Oreo Cake that I had recently pinterested. However, I recently failed miserably with a pinterest recipe for scones (my goal for the summer is to find a magical recipe for scones and clotted cream so I can celebrate afternoon tea), so I was wary about testing another (I'm beginning to believe that some pinteresters are complete liars). The recipe I created incorporates the buttermilk and Oreos into one phenomenal chocolate cake.

Cake Ingredients

2 sticks unsalted butter, softened

1 1/4 cups unsweetened Dutch cocoa (Ghiradelli)

3 cups cake flour sifted

1 tablespoon baking powder

1/2 teaspoon salt

2 3/4 cups sugar

3 large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups buttermilk

10-15 oreos twisted to separate

15 oreos chopped in half

Icing

1 stick butter melted

2/3 cup cocoa

3 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

Filling

2/3 cup whipping cream

2 teaspoons powdered sugar

1 teaspoon granulated sugar

dash of vanilla extract

1/4 (or more if desired) cup Oreo cooking crumbs made from reserved Oreo sides

Directions:

1. Preheat oven to 350 degress. Butter and flour two round cake pans and set aside. One one layer, place cookie halves cream side up.

2. Sift cocoa powder, flour, baking powder, and salt into medium bowl. Set aside.

3. Put butter and sugar into bowl of electric mixer; mix on medium speed until pale and fluffy (3 minutes). Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with buttermilk.

4. Divide batter evenly between pans. Bake about 35 minutes. Let cool 15 minutes.

5. While cake layers are cooling, stir melted butter into cocoa for frosting. Alternately add powdered sugar and milk, beating. Add more milk if necessary and stir in vanilla.

6. Meanwhile, whip cream, sugar, and vanilla until stiff. Fold in cookie crumbs. 

7. Place the layer with Oreos on a cake plate (Oreos should be on the top). Use the chocolate frosting to  make a dam around the edge of the cake. Pour cream filling in the middle and spread to the dam.

8. Place the second layer on top of the first layer. Frost the tops and sides with chocolate icing. Place halved Oreos around the edge of the cake and sprinkle crumbs on top. 

Voilà! You are finally finished. Enjoy this delectable treat after a long afternoon of baking!

-Cara