Oreo Cake

Steph Coulombre

Kristi Carver Harmon

subheading: CHOCOLATE LAYER CAKE:

¾ cup unsweetened cocoa powder (not dutch process)

1 and ½ cups granulated sugar

1 and ½ cups cake flour1

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs, at room temperature2

¼ cup vegetable or canola oil

1 cup full fat sour cream or full fat Greek yogurt, at room temperature

2 teaspoons vanilla extract

½ cup hot coffee or hot water

1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate chips)

1 15.25 ounce package Oreos

subheading: OREO CREAM FILLING:

¼ cup unsalted butter, softened to room temperature

¼ cup shortening3

2 and ½ cups confectioners' sugar

2 Tablespoons milk or cream (cream preferred for best texture)

2 teaspoons vanilla extract

subheading: CHOCOLATE BUTTERCREAM:

¾ cup unsalted butter, softened to room temperature

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

4 cups confectioners' sugar

¼ cup milk or cream (cream preferred for best texture)

16 additional Oreo cookies, pulsed into a fine crumb

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