Everyone knows about dunking Oreos in milk. But have you ever tried pairing the cookie with coffee? It’s an exciting taste that’s going to stay with you for a long time. The slight bitterness of the coffee is offset by the Oreos, especially its cream. It’s one of those combinations that you won’t be able to give up once you’ve tried it. So why not combine these flavors in the form of a cake as well?
For a coffee Oreo chocolate cake, you essentially need to blend the bold coffee flavor with the crunch and bite of the Oreos. Each bite will also include the rich chocolate taste, making it a layered and exciting experience. The coffee flavor gives the cake a kick, while the chocolate is velvety, and the Oreos are sweet and stand out in every way. The coffee will ensure that the cake stays moist and easy to eat.
So, whether you’re baking for a special occasion or just as a way of passing the time on a slow Sunday afternoon, this is a cake worth trying your hands at. Here’s our recipe for the perfect coffee Oreo chocolate cake:
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra moisture)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee (cooled)
- 10-12 Oreo cookies (crushed)
For the Coffee Oreo Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2 tablespoons strong coffee (cooled)
- 1 teaspoon vanilla extract
- 8-10 Oreo cookies (crushed into fine crumbs)
- ¼ cup heavy cream (as needed for consistency)
For Garnishing:
- Extra Oreo cookies (whole or crushed)
- Chocolate shavings
- A drizzle of melted chocolate
Method:
- Preheat the oven to 350F or 175C.
- Grease two cake pans and line with parchment paper. Set aside.
- In a bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Sieve in the flour and cocoa powder for a better batter consistency. Give all the dry ingredients a good mix to ensure the mixture is lump free. Set aside.
- In another bowl, add the eggs and beat them well. Then add the milk, oil and vanilla extract. Using a hand mixer or a stand mixer, give it a good whisk until properly combined. Then slowly add the coffee and whisk continuously as you do. The batter will be thin but still of good consistency.
- Now slowly add the wet mixture into the dry ingredients bowl, adding one spoon at a time and stirring consistently as you do. Once it’s all in, whisk well until the batter is smooth and has no air bubbles.
- Next, crush the Oreos and fold them into the batter.
- Now divide the batter between the two pans and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
- Then remove it from the oven and let it cool.
- While it bakes and cools, make the frosting:
- In a bowl, add the butter and beat until creamy and fluffy.
- Then add the sugar and cocoa powder and beat well after each addition.
- Now pour in the coffee, vanilla extract and crushed Oreos and mix until smooth.
- Next, add the heavy cream, one spoonful at a time. Keep beating till it’s thick enough and you have reached the desired consistency.
- Once the cakes have cooled, place a layer on the serving plate. Generously spread the frosting on top. Sandwich the frosting by adding the second cake on top. Now cover the entire cake with frosting, top and sides. Smooth it out with a spatula or leave the texture as is for a more natural look.
- Top with crushed Oreo cookies and Oreo powder. Stick whole Oreos on the sides for a good look. Drizzle melted chocolate on top, if desired.
- Slice and serve with a cup of coffee or a glass of cold milk. You can also serve a scoop of vanilla ice cream alongside it.
- Store leftover cake in an airtight container in the fridge for up to 5 days. Or freeze for 2 months. Thaw before serving if frozen.
Tips and tricks:
- Use room temperature ingredients. This allows everything to get blended together easily.
- Over mixing the batter can make the cake dense instead of fluffy, so be careful about how much you whisk it.
- The stronger your coffee, the deeper the cake’s chocolate flavor will be. So, brew a strong coffee to add to the cake batter.
- Let the cake cool down completely before frosting it. Warm cake will cause the frosting to melt and slide off. Along the same lines, make sure the frosting is chilled before you start working with it. It’s also easier to handle when it’s chilled.