Chocolate Layer Cake with Cookies and Cream Filling

Chocolate Layer Cake with Cookies and Cream Filling is a side dish that serves 12. One portion of this dish contains about 8g of protein, 33g of fat, and a total of 938 calories. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have flour, cocoa, buttermilk, and a few other ingredients on hand, you can make it. 961 person have tried and liked this recipe. It is brought to you by Restless Chipotle. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Layer Cake With Raspberry Cream Filling, Mocha Layer Cake With Chocolate-Rum Cream Filling, and Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 tsp baking powder

1 tsp baking soda

1 cup buttermilk

1 cup cocoa

3 eggs, room temp

1 1/2 c flour

up to 1/4 cup heavy cream

1 package Oreos

Pinch of salt

1 cup sugar

6 cups confectioner's sugar

16 Tbs (1 cup) unsalted butter

1 Tbs (tablespoon) vanilla

1 tsp vanilla

Equipment:

oven

Cooking instruction summary:

Preheat oven to 350FGrease and flour 2- 8 inch layer cake pansBlend flour, baking soda, baking powder, salt, and cocoa - set asideBeat butter until creamyBeat in sugar until light and fluffyAdd eggs one at a timeMix in vanillaAdd 1/3 of the flour mixture and beat in quicklyAdd 1/2 the buttermilk and beat until blendedRepeat ending with the last of the flour mixtureSpoon batter evenly into pansBake for 25 to 30 minutesCrumble the cookies in chunks, not too big - set asideMix the confectioner's and the butter until the mixture is blended and crumblyAdd vanilla - beat wellAdd about 2 tablespoons of the cream and beatBeat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than 1/4 cup)Stir in the cookies, reserving 1/2 cup of cookies for the top of the cakeWhen cakes are done remove from oven and let stand for 10 minutesRemove from pans and cool completelySlice each cooled cake in half horizontally to make 4 layers totalPlace one layer on a cake plate and cover with 1/3 of the fillingPress the next layer gently over the fillingAdd 1/3 of the fillingPress the next layer gently over the fillingAdd the last 1/3 of the filling and top with the last cake layerPush 4 straws into the cake around the center to stabilize it and freeze for 30 minutesRemove from freezer and smooth a thin layer of chocolate frosting over the cakeFreeze for 30 minutesRemove from freezer and finish frosting the cakeSprinkle reserved crumbs on top and refrigerateLet stand 30 minutes at room temperature before servingRemove straws before serving

 

Step by step:


1. Preheat oven to 350FGrease and flour 2- 8 inch layer cake pans

2. Blend flour, baking soda, baking powder, salt, and cocoa - set aside

3. Beat butter until creamy

4. Beat in sugar until light and fluffy

5. Add eggs one at a time

6. Mix in vanilla

7. Add 1/3 of the flour mixture and beat in quickly

8. Add 1/2 the buttermilk and beat until blended

9. Repeat ending with the last of the flour mixture

10. Spoon batter evenly into pans

11. Bake for 25 to 30 minutes

12. Crumble the cookies in chunks, not too big - set aside

13. Mix the confectioner's and the butter until the mixture is blended and crumbly

14. Add vanilla - beat well

15. Add about 2 tablespoons of the cream and beat

16. Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than 1/4 cup)Stir in the cookies, reserving 1/2 cup of cookies for the top of the cake

17. When cakes are done remove from oven and let stand for 10 minutes

18. Remove from pans and cool completely

19. Slice each cooled cake in half horizontally to make 4 layers total

20. Place one layer on a cake plate and cover with 1/3 of the filling

21. Press the next layer gently over the filling

22. Add 1/3 of the filling

23. Press the next layer gently over the filling

24. Add the last 1/3 of the filling and top with the last cake layer

25. Push 4 straws into the cake around the center to stabilize it and freeze for 30 minutes

26. Remove from freezer and smooth a thin layer of chocolate frosting over the cake

27. Freeze for 30 minutes

28. Remove from freezer and finish frosting the cake

29. Sprinkle reserved crumbs on top and refrigerate

30. Let stand 30 minutes at room temperature before serving

31. Remove straws before serving


Nutrition Information:

Quickview
938k Calories
7g Protein
32g Total Fat
161g Carbs
3% Health Score
Limit These
Calories
938k
47%

Fat
32g
51%

  Saturated Fat
18g
113%

Carbohydrates
161g
54%

  Sugar
133g
148%

Cholesterol
110mg
37%

Sodium
331mg
14%

Alcohol
0.49g
3%

Caffeine
21mg
7%

Get Enough Of These
Protein
7g
15%

Manganese
0.65mg
33%

Iron
5mg
29%

Copper
0.46mg
23%

Selenium
12µg
18%

Phosphorus
177mg
18%

Vitamin A
857IU
17%

Folate
64µg
16%

Vitamin B2
0.28mg
16%

Magnesium
63mg
16%

Fiber
3g
15%

Vitamin B1
0.2mg
13%

Vitamin E
1mg
12%

Vitamin K
10µg
10%

Vitamin B3
1mg
10%

Potassium
294mg
8%

Zinc
1mg
8%

Calcium
76mg
8%

Vitamin D
0.9µg
6%

Vitamin B5
0.52mg
5%

Vitamin B12
0.26µg
4%

Vitamin B6
0.05mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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