I know some of you sympathize with me. Because otherwise it would be highly unlikely that you would be reading this post right now. 🙂
Though I like desserts and sweet treats, not all of them are created equal. Sometimes I am in the mood for a couple small cookies that are quick to make, and I can eat them piping hot out of the oven. Sometimes I want a rich, chocolaty brownie that just fills my mouth with fudgey goodness.
And then there are times that I have several hours that I can spend creating a decadent layered cake, complete with frosting and decorations. Sometimes a lovely, statement piece indulgent layered cake is just what you are looking for. Even when it isn’t someone’s birthday.
It is very satisfying to look at the finished piece and know that all the work you put into building it has resulted in something that is sure to bring “oohs and aahs” from the beholders.
And when that first slice is removed to show the beautiful layers inside, it makes your eyes and tastebuds dance!
Oh, and we are not finished yet….The frosting itself is one of my favorite parts. It is a white chocolate, cream cheese frosting that really brings this cake together. Remember how we were talking about decadent desserts? Yah, this is it!!
Now, I want to say a few words about assembling this cake. When I make a layered cake, I always make sure to use a long serrated knife to slice off the top portion of the two cake layers in order to level it off. By taking this one simple step, you can be sure that your finished cake is even. Otherwise, you end up with a lopsided cake. And NO one wants that!
The other thing is to give your cake a “crumb coat” of frosting by making a very thin layer of frosting all over the cake and popping it in the refrigerator for a half hour or so. Then you can finish frosting the whole thing and you will end up with a smoothly frosted cake. Oh, and one last trick if your sides didn’t turn out as perfect as you liked, is to add some garnish to the sides. Sprinkles or cookie crumbs added to the sides can go a long way in covering imperfections.
For the rosettes on top of the cake, I used a large Wilton tip and then pushed in half an Oreo into each one. Chopped Oreos in the center finished off the look.
Are you ready for some decadence in your life? Go ahead and create this gorgeous layered cake. Just make sure that you have a crowd to share it with. Or you may find yourself eating the whole thing. Not that I would judge you or anything! 😉
- 2 8 oz. packages of cream cheese (softened)
- 2/3 c. granulated sugar
- 1 TBSP flour
- 2 eggs
- 1 tsp vanilla
- 1 TBSP whipping cream
- 10 Oreo cookies coarsely crushed ( I placed them in a freezer bag and crushed them with a mallet)
- 2 cups sugar
- 1-3/4 c. all-purpose flour
- 3/4 c. cocoa
- 1-1/2 t. baking powder
- 1-1/2 t. baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong coffee
- 5 oz. of baking white chocolate (NOT white chocolate chips)
- 1 8 oz. package of cream cheese (softened)
- 4 TBLSP butter (softened)
- 1 t. vanilla
- 3 c. powdered sugar
- about 8 additional Oreos
- chocolate cookie crumbs
- Preheat the oven to 350 degrees. In a large mixing bowl, cream together the cream cheese and the sugar. Add the flour, eggs, vanilla and cream and mix together till blended. Stir in the Oreo pieces.
- In a 9 inch springboard pan lined with parchment paper and sprayed with cooking spray, pour the batter.
- Bake for 25- 30 minutes or until the center is set.
- Remove from the oven and allow to cool on a cooling rack for 20 minutes and then, cover and place in the refrigerator while you make the chocolate cake layers.
- Preheat the oven to 350 degrees and spray two 9 inch round cake pans with cooking spray.
- In a large mixing bowl, stir together sugar, flour, cocoa, powder, soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla and mix until blended
- Add the coffee and mix until blended
- Pour batter evenly into the two pans and bake for 25-30 minutes or until the center of the cakes are set.
- Remove from the oven and allow to cool on a cooling rack for 10 minutes before carefully removing from the pans. Allow to completely cool on the rack.
- Using a long serrated knife, remove the top portion of each cake so they are level.
- Coarsely chop the white chocolate squares and melt them in the microwave in a small bowl for a minute.
- In a large mixing bowl, cream the cream cheese and butter together. Add the vanilla and white chocolate and mix until blended. Add the powdered sugar one cup at a time, mixing until blended each time.
- On a cake plate, place the first layer of chocolate cake, removing the cheesecake from the refrigerator, remove it carefully from the springboard pan, and add on top of the chocolate layer. Finally, add the top chocolate layer.
- Frost the cake and garnish as desired. ( I frosted the cake with a crumb layer first and then the top layer. I then created five rosettes with a large Wilton tip. and placed a half Oreo in each. I broke up several Oreos and placed them in the center, and used chocolate cookie crumbs to lightly garnish the sides)