BUTTERCUP'S BLOG 
Let's bake an oreo chocolate cake! 
I made this delicious cake for my friend's birthday! Here are the pictures :)
INGREDIENTS!
Baked cake layers:Sugar 210g Eggs 104g  Baking powder 6g  Sour cream 210g  Wheat flour 130g  Cocoa powder 30g  Oreo cookies 10pcs |
Mascarpone cream:Powdered sugar 40g Mascarpone 250g Whipping cream 200g  Gelatine 10g  Jogurt 100g  Oreo cookies 10pcs  Cold water 50g  |
Dark chocolate ganache:Dark chocolate 200g Milk 100g |
Milk chocolate ganache:Milk chocolate 100g Milk 50g |
Syrup:Water 100gSugar 50g Juice of one orange  |
Buttercream:Butter 200g Condensed milk 200g |
Let's gooo!
The first thing we want to do is to bake the cake layers.
Whip your eggs with sugar until the mixture has increased in size 2-3 times. Mix baking powder with sour cream and add it into the mixture, mix until well incorporated. Flour and cocoa powder are mixed and poured into the wet mixture. Make sure to mix quickly! 
Pour the cake dough onto a baking pan covered in baking paper and spread the dough evenly on the entire pan. Bake at 200C for 8-9 minutes. Let it cool. 
Press out 4 round cake layers with the cake ring. Crush up what is left into fine powder and mix with finely crushed oreo cookies, while separating the cream, we'll use that later. ;)
How to check if your cake layers are done baking:
When around 8-9 minutes have passed, open up the oven door and try to gently press on the layer, if it bounces back up like a sponge - it's done! If not, no worries, let it bake for a few more minutes before checking again. 
Orange syrup! 
Pour sugar, water and the juice into a pot and boil until the sugar has melted. Let it cool completely.
Moving onto dark chocolate ganache!
Melt your dark chocolate in a pot with milk, make sure there aren't any chunks left! Pour your ganache into a different bowl to help it cool faster. As it cools it starts to get thicker, so stir it once in a while to not let the top solidify :) 
Mascarpone creamy cream! 
Add the water to the gelatine and let it soak. 
Add mascarpone, yogurt, whipping cream and powdered sugar into a bowl and whip it up. Heat up your soaked gelatine in the microwave and pour it into the mixture. It will become liquid, but as the gelatine sets it will harden. So keep on whipping, sometimes putting it in the fridge for a few minutes before whipping it again. The final cream consistency should be like sour cream, maybe even a little bit thicker.
Take your cake ring, put a baking paper cake collar inside of it and that's when you can start assembling the cake!
Here is how the cake layers go:
- Firstly goes the baked cake layer, sprinkle a bit of syrup on top, and top put less than half, I'd say about 1/3 of the mascarpone cream and sprinkle crushed oreos on top.
- Then, put the second baked cake layer on top, sprinkle way more syrup this time and pour in the rest of the mascarpone cream.
- Another baked cake layer goes on top, the same amount of syrup is sprinkled as it was on the second layer and all of the dark chocolate ganache is poured.
- Top it all off with the last layer of the baked cake (no syrup!) and let it all rest in the fridge overnight.
Good morning!
Buttercream buttercream!
Make sure your butter is room temperature, if not before whipping it, cut it up into small pieces, so it whips up anyways. Whip it until it has become white and add your condensed milk. Continue whipping it until the texture is creamy with air gaps. Leave some buttercream for the topping decorations!
Spread it all over the sides of the cake and immediately cover the buttercream with your cake + oreo crumbs.
Milk chocolate ganache time! 
Take half of the chocolate (50 grams) and less than half of the needed milk (20 grams), melt them in a pot! When it's done, pour it in a separate bowl and start whipping it until it becomes a consistency that you can press out of a piping bag, which is around being doughy, but not completely dough. Put it into a piping bag with a star tip and go around the top of the cake.
Melt the rest of the chocolate (50 grams) and milk (25 grams), let it cool to around room temperature and pour it inside of the ganache circle you just made with the star tip. Let it all rest in the fridge for about 10 minutes. 
Last touch ups and toppings!
I took the leftover oreo cream, crumbled it up and put it into a heart shaped cookie cutter. Then, I sprinkled cocoa powder on top :)
Since I bought a 25 piece box of oreos, I had 5 left, so I cut two of them in half and placed the halves on the cake. As for leftover buttercream, I pressed out little dots with a star tip around the oreos.
