Cookies and Cream Triple Layer Cake

Cookies and Cream Triple Layer Cake (recipes from Sky High; cookies added by me)

Oh. my. word.  If fudgy, incredibly moist, dark chocolate cake sandwiched between layers of sweet white chocolate buttercream that has been taken over by crushed Oreos doesn’t make your mouth water, then I should just give up baking right now. 😉  (As if THAT could happen).  Oh, and the little treasures dipped in white chocolate surrounding the masterpiece?  Yeah, those are Oreo truffles…another post for another time.

If you have never heard of the Sky High cake cookbook, I suggest you take a peek.  This book is only filled with 3-layer cakes.  And the fun part is that you can mix and match cakes with different icings, fillings – the sky is the limit!  I made this cake to celebrate a friend’s baby shower and it rose to the challenge.

Italian meringue buttercream is whipped to a perfectly smooth, lighter than air frosting and to make it even more decadent, melted white chocolate is added at the last minute.  Being me, I had to take it to the next level.  I put some buttercream in a separate bowl for the filling and added crushed Oreos for a hidden surprise.  The cookies retained a slight crunch which added the perfect texture to the otherwise soft cake.

This is the best dark chocolate homemade cake I have ever made, hands down.  It turns into a cross between a cake and a brownie – moist and rich like a brownie, but still light and airy like a cake.  Perfect.  It cuts beautifully and towers impressively over any tablescape.  I think it’s the third layer that takes it over the top.  Believe me, the sugar coma you might get from this is totally worth it. 

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5 Responses to Cookies and Cream Triple Layer Cake

  1. Pingback: The most amazing chocolate peanut butter concoction ever | Baker's Piece

  2. jon says:

    where’s the recipe?

    • Since I took both recipes from the cookbook, I wasn’t sure if it was ok to post them publicly. Enjoy! Here they are:

      Tip: Make the cake layers the day before and wrap individually in plastic wrap and store in the fridge. They will be ultra-moist and fudgy this way, plus it makes it easier so you don’t have to make both the cakes and icing in one day.

      Sour Cream-Chocolate Cake (can be made entirely in one bowl, not beaters necessary, just a whisk)
      Sky High: Irresistable Triple-Layer Cakes

      Makes an 8-inch triple-layer cake; serves 12 to 16

      2 cups all-purpose flour
      2 1/2 cups sugar
      3/4 cup unsweetened cocoa powder, preferably Dutch process
      2 teaspoons baking soda
      1 teaspoon salt
      1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
      1 cup sour cream
      1 1/2 cups water
      2 tablespoons distilled white vinegar
      1 teaspoon vanilla extract
      2 eggs
      1. Preheat the oven to 350 degrees F. Oil the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and oil the paper.

      2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

      3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are soft, so be careful when picking them up from the cooling rack – very careful).

      White Chocolate Buttercream (also from Sky High cakes)
      3 egg whites
      4 ounces good quality white chocolate
      1 cup sugar
      1/4 cup water
      3 sticks unsalted butter, at room temp

      Put the egg whites in the bowl of an electric mixer. Melt the white chocolate about halfway in a double boiler. Remove from heat , stir until smooth , and set aside to cool. (Halfway to keep it from burning)

      Combine the sugar and water in a small heavy saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil and cook without stirring, until the syrup reaches the soft-ball stage 238 degree F on a candy thermometer.

      Immediately start beating the egg whites on medium low speed. Slowly add the syrup in a thin stream, taking care not to hit the beaters. Continue to whip until the mixture is body temperature and stuff meringue has formed.

      Reduced the speed to low and add the butter 2 to 3 tablespoons at a time. When the butter is incorporated, beat on medium speed until the frosting appears to curdle. Continue to whip and it will suddenly come together. Add the white chocolate and mix well.

      *Note: I scooped about 1.5-2 cups into a separate bowl and added crushed Oreos (about 25-30 – I saved the extra to put on top of the cake) and then used this as the filling.

  3. Melissa says:

    I made this cake today for my husband’s birthday. The directions were fantastic. I had fun making this, as my first cake from scratch. It was fudgy, moist, and just sweet enough to satisfy everyone’s craving at the party. I placed parchment paper on the wire racks while the cakes cooled completely. Once cooled I decided to leave the cakes on the paper and wrap each cake individually in plastic wrap to chill in refrigerator. The cakes did not crumble at all! I also removed the filling from the oreo cookies and only used the chocolate wafers. I finished it off with shaved white chocolate pieces dusted across the top of the cake in addition to the cookie crumbles. I will definitely make this again. Thank you for the recipe! We live it!

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