Chocolate Oreo Cake with Raspberry Chocolate Ganache
Coffee, Oreos, raspberries and chocolate baked to a perfect crumb and served with its coffee namesake.
Servings 2 - 6 inch cakes
Ingredients
Cake
- 360 g granulated sugar 2 cups
- 100 g unbleached all-purpose flour 1 cup
- 100 g cake/pastry flour 1 cup
- 73 g cocoa powder ⅔ cup
- 90 g Oreos cookie crumbs 1 cup, without filling
- 7 g baking powder 2 tsp
- 6 g baking soda 1.5 tsp
- 2.5 g salt ½ tsp
- 2 eggs
- 185 ml milk ¾ cup
- 93 ml coconut oil ⅓ cup
- 8 g vanilla bean paste 2 tsp
- 188 ml freshly brewed coffee ¾ cup, room temperature
Ganache
- 500 g dark chocolate callets 2-¾ cup, or chopped
- 500 ml 35% whipping cream 2 cups
- 76 g fresh raspberries ½ cup, thaw first, if using frozen
- 50 g glucose 3 tbsp
Instructions
- Preheat oven to 350ºF. Grease two 6-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
- Sift all the dry, except the Oreo crumbs, into a large bowl. Stir in Oreo crumbs.
- In a separate bowl, lightly whisk together all the wet ingredients, except the water. Add the mixture to the dry ingredients and use a whisk to stir the batter. Add the water and continue to stir with the whisk.
- Divide the batter evenly into prepared cake pans. Bake for about 25-30 minutes on the cookie sheet on the middle rack of the oven.
To make the ganache:
- Place chocolate into a large bowl and set aside.
- Add the cream, berries and glucose to a saucepan and bring to a boil, stirring occasionally.
- Pour the boiling cream mixture through a sieve, over the chocolate and allow to sit for about 3 minutes without stirring.
- Use a whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy. Allow to set for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
- Level cakes and fill and frost with ganache. Best enjoyed at room temperature.
- Serve with coffee and enjoy!