Who's ready for a creamy and cheesy delight from an ultimate dessert for this challenge? Let me introduce to you the Cookies and Cream Caramel Fudge with Mocha Buttercream Cake bestly suitable for any type of gatherings, especially when there are kids around. The name itself made me drool everytime it pops out of my mind.
Before I start this thrilled menu, please allow me to give thanks to those who created this event, @zord189, in collaboration with @foodiesunite.
So let's start! 😉
FOR THE CAKE:
- 1 cup all-purpose flour
- ½ cup Oreo cookie brownie fudge crumbs
- 1 cup granulated sugar ( I used light brown sugar)
- 6 tablespoons cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup vegetable oil
- ¾ cup buttermilk ( use an ordinary milk if buttermilk is unavailable and just add 2 tablespoons of vinegar and leave it for 5 minutes )
- ¾ cup hot water with 2 teaspoon of coffee
- 2 large eggs
- 2 tsp vanilla
FOR THE MOCHA OREO CONDENSED BUTTERCREAM FROSTING :
- 1 bar unsalted butter ( broken into small blocks)
- 1 can carnation condensed caramel ( 397g)
- 4 tablespoons heavy cream
- 2 tablespoons espresso powder to taste
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup icing sugar ( if you have higher sugar tolerance 😉 )
FOR THE FILLING:
- ¾ cup (173.25 g) heavy whipping cream
- 6 ounces cream cheese, softened
- 2 cups (250 g) powdered sugar, sifted
- 8 pieces Oreo cookies fudge brownie flavour , pulverized and cream separated
While preparing for the ingredients and cooking tools to be used, start preheating the oven for 5 minutes to its maximum level then switch to 160°C after the duration. Let's start making the cake batter.
Separate the dry from wet ingredients. In a bowl, excluding the sugar and crushed cookies, mix and sieve the dry ingredients.
In a separate container, beat the eggs and pour the sugar and stir well until the sugar completely blends with the beaten eggs. Slowly pour the wet ingredients while whisking the mixture using hand mixer or wire whisk. Lastly, pour the hot water blend with coffee in the mixture while continuously whisking it until all the ingredients have been well incorporated.
Now slowly pour the dry mixture into our wet mixture while continuously stirring it until completely blended.
Then, pour the crushed oreo brownie fudge cookies and stir again until cake batter is completely mixed.
Prepare baking strips and soak it in the water for 5 minutes, slightly squeeze and wrap around the baking pan. Baking strips are important to easily level the mixture and we won't need to trim some parts of the molded cake. If there is no baking strips available, you can use a cloth, soak it in the water, squeeze then wrap with foil before encircling the baking pan.
Now put it in the oven and cook under 160°C for 45 minutes or until the toothpick, used for pricking the cake to test its moisture, comes out clean or no traces of mixture attached onto it. If you are using 2 baking pans at a time, just like mine, switch places after 20 minutes and add extra 10 minutes on the cooking time to ensure it is evenly cooked.
When the cake is now well baked, turn off the oven but avoid removing the cake from it and leave it for another 10 minutes. When it comes to chocolate cakes, it requires to be cool down before transferring to a cooling rack for it can be easily crumb once taken while hot, compared to a chiffon cake. Once cold, we can now remove the cake from the oven and transfer it to the cooling rack just by turning the baking pan over and allowing the cake to drop on its own. Let it completely cool down while we prepare for its frosting.
In a standard or hand mixer, drop the butter one at a time and beat it using its lowest speed until it doubles its size and it turns fluffy.
Now pour the vanilla extract and salt, followed by the heavy cream while continuously beating or whipping the frosting.
Now, slowly add the coffee powder and set the mixer into its medium speed until the coffee has incorporated well with the buttercream. Scrape the wall of the bowl into the blend to add the mixture that wasn't reach by the whisk.
Now set the mixer into its highest speed while adding the condensed caramel, which was chilled overnight, until completely mixed with the buttercream. You can pour some of the reserved icing sugar if you find it lacks in sweetness.
Scrape the sides of the bowl and beat the buttercream for another 2 minutes under its high speed. When it turns smooth and has a stiff peak, set it aside for the assembly later.
Now, remove the cream in the oreo cookies and smash it using a rolling pin or food processor if you have. Make sure to smash it completely as it can block the nozzle for piping if there are still large particles left.
For the filling, just beat the prepared butter and cream cheese in a mixer under low speed until it turns fluffy and doubles its size. Then, slowly pour the heavy cream and change the mixer's speed to medium for 3 minutes while scraping the sides of the bowl for the spread mixture.
Next, pour the cream that was separated from the oreo cookie and mix for another 1 minute while setting the mixer to low speed.
Slowly add the icing sugar while retaining the mixer's low speed and after putting all the icing sugar, switch the mixer to high speed and beat for another 2 minutes until the texture of the cream cheese filling turns smooth.
When the cream cheese becomes smooth, test if it can hold its shape just like in the image. If it's now stiff peak, it's now ready to add the pulverized cookies.
Add the pulverized oreo cookies using the cut and fold method until it is well mixed. Leave at least ¼ cup of crumbs for the toppings and decorations afterwards.
Assemble the cake just like shown in the image. On its side has a buttercream frosting and at the middle has the cream cheese fillings. I cut each baked cake recently into two to have 4 layers of cake with fillings assembled. You can create your own style of giving it a finishing touch or just copy mine.
Now it's all set and ready to serve! 😉 Good for any occasion especially for birthdays and relationship celebrations.
Enjoy and happy eating everyone! ❣
Photo taken using Oppo F7
Location : Promiseland, Cagayan de Oro
Focal Length : 3.62 mm
Aperture : f/1.8
As I'm so in love with photography and already had have various collections of #food , #animals , #nature , #plants , #travel , #sunsets , #sunrise , and so much more, I want to share all of them for the world to see how so blessed we are to still have the chance to get hold of them and take a good look at them. We may have seen them everyday but what's the great things when it comes to God's creation was that it stays unique on each of every days.
I hope to see one of yours and it will be my pleasure to upvote it once seen worthy. 😍🥰
May the force be with us.
You have done such a great job with decorating it!
Thanks @creativemary for the appreciation. It took some time during the preparation but seeing the kids' smile? It's totally worth it. ❣
Honestly, I got some expression from the kids just like that during the serving moment. 😅
This cake looks so delicious. I love the shots you shared. Makes it really easier to visualize how my icing thickness should look. Thanks! Keep sharing.
Thanks @erelasblog 😊 Can't wait to see your own creation. Surely you'll surpass mine. 😉
hola me debes la receta en español.
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