I get on flavour kicks. For some reason, a certain flavour or ingredient simply “does it” for me. Lately, it’s been bacon and espresso. I’ve made a bacon cake (take a peek here) and now it’s only fitting to make an espresso cake. Enter this incredibly decadent Espresso Oreo cake. Moist chocolate cake layers made from scratch all deliciously wrapped up in whipped espresso cookies and cream buttercream frosting.
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I used my go-to chocolate cake recipe for this one with one simple adjustment. I swapped out the coffee for espresso. Bam. Done. This cake is fudgy, rich, and oh so wonderfully chocolate. Not to mention it cuts like a dream which is why I decided to level up and slice each cake layer into two making this cake 6, yes 6, layers high!
Level Up by Leveling Up
Can you forgo this step? Sure. But this cake is all about decadence and those added layers and buttercream really portray the feeling of “extra.” I used this simple little kitchen/cake tool to make cutting a cake layer in half super easy. If you don’t have one (get one 😉) but you can use a serrated knife in the meantime. Slow and steady wins the race. I generally mark the halfway point and gently start to cut the layer in a sawing motion. Now you’ve got 6 delicious chocolate cake layers ready to be stacked in a glorious cake of espresso cookies & cream delight!
Buttercream of Your Dreams
The buttercream, the star of this show, is totally divine and totally easy to whip up. It’s basically a vanilla buttercream with espresso and chocolate cookie crumbs added in. Simple, right?! Delicious?! heck, yes!! I was recommended tiramisu Oreo cookies from a fellow foodie and boy oh boy, they did not disappoint. Topped this rich and moist Espresso Oreo cake off with a decadent chocolate ganache drip, some buttercream swirls, and a few of those fab cookies, and voila…you’ve got a bomb cake.
Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.
Add all the dry ingredients to the stand mixer and give a quick whisk together.
Add all wet ingredients except the vinegar and whisk until fully incorporated.
Add the vinegar and mix until fully incorporated.
Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
Cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.
ESPRESSO COOKIES AND CREAM BUTTERCREAM
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy.
Add the icing sugar, salt, vanilla extract, instant espresso powder, and milk and mix on low until combined.
Add in the chocolate cookie crumbs and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
CHOCOLATE GANACHE DRIP
In a microwave-safe bowl heat the chocolate and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
Depending on the kind of milk, the drip may require a touch more milk to thin or a few more pieces of chocolate to thicken. *I always test my chocolate ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
Cut each cake layer into two with a leveler or a serrated knife.
Place one leveled layer of chocolate cake on a cake board or plate. Top with approximately 1 cup of buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides.
On a well-chilled cake, with a spoon or a piping bag, drip the chocolate ganache over the edges of the cake and put it back in the refrigerator.
Decorate as you please. I used a Wilton 1M tip to pipe buttercream ruffles around the top edge and placed a tiramisu Oreo in between each swirl. Enjoy.