Espresso Oreo Cake

★★★★★

5 from 8 reviews

Author: Katie
Total Time: 2 Hours 30 Minutes
Yield: 10 Slices 1x

Description

Moist chocolate cake layers covered in rich espresso cookies and cream buttercream and topped with tiramisu oreos. The perfect cake for the espresso lover in your life.

Ingredients

Scale

Chocolate Cake

3 cups all-purpose flour *can sub gluten-free 1:1 baking blend
2 cups sugar
⅔ cup cocoa powder
2 tsp. baking soda
1 tsp. fine sea salt
2 cups espresso or coffee, hot
1 cup vegetable oil
1 tbsp. vanilla extract
3 tbsp. vinegar

Espresso Cookies & Cream Buttercream

2 cups dairy-free salted butter, room temperature
6 cups icing sugar
1 tsp. fine sea salt
1 tbsp. vanilla extract
¼ cup instant espresso/coffee powder
1 cup dairy-free chocolate cookie crumbs *can sub gluten-free chocolate cookie crumbs
¼ cup dairy-free milk, room temperature
optional: Tiramisu Oreos for decoration

Chocolate Drip

½ cup dairy-free semi-sweet chocolate chips
⅛ cup dairy-free milk

Cook Mode Prevent your screen from going dark

Instructions

Chocolate 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 & Cream Buttercream

In the bowl of a stand mixer beat the butter 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 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.

Cake Assembly

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 the 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 desire. I used a Wilton 1M tip to pipe buttercream ruffles around the top edge and placed a tiramisu Oreo in between each swirl. Enjoy.