Chocolate Oreo Cake
Yield: 3-layer cake
Ingredients
Cake:
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs, room temperature
- 1 cup sour cream
- 1 cup vegetable oil
- 1 cup brewed coffee
- 2 tsp vanilla
- 1 1/2 cups butter, room temperature
- 1 1/2 cups shortening
- 8-9 cups powdered sugar
- 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
- 1 tsp clear vanilla extract
- 4-6 Tbsp almond milk
Directions
- Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
- Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
- Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
- Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
- Once cakes are cooled, prepare frosting.
- In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
- To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.
Recipe adapted from Life, Love and Sugar.
