So now that you have the GO TO vanilla cake recipe and the Swiss Marague Buttercream recipe, let’s create awesome flavor combinations.
I was surfing Facebook the other day and saw a post of a 3 layer cake. One of the cake layers was chocolate, one Oreo and the other chocolate chip cookie. I decided to give it a try using the basic vanilla recipie and let me tell you it turned out amazing. I made a few minor changes to the original recipie, but I was perfect.
For the cake:
Divide the vanilla cake batter into 3 separate bowls. Prepare 3-8″ cake pans.
Layer #1 Oreo: For the Oreo layer you will need 10 crushed Oreos. I used the food processor and got the Oreos to a fine sand constancy.
Layer #2 Chocolate: For the chocolate cake you will need 1/4 cup of rich unsweetened coco powder.
Layer #3 Chocolate Chip Cookie: For the chocolate chip cookie layer you will need 10 crushed chocolate chip cookies. I used the food processor and got the chocolate chip cookies to a fine sand constancy. You will also need 1/4 cup of mini chocolate chips.
Bowl #1: Take the vanilla cake batter and place aproximently 6 of the 10 crushed Oreos into the batter. Mix until well incorporated by hand with a spatula.
Bowl #2: Take the vanilla cake batter and add the 1/4 cup of rich coco powder. Mix until well incorporated by hand with a spatula.
Bowl #3: Take the vanilla cake batter and incorporate aproximently 6 of the 10 chocolate chip cookies into the cake batter along with the 1/4 cup of mini chocolate chips. Mix until well incorporated by hand with a spatula.
Place the 3 cake mixtures into the prepared cake pans. Place all 3 cake pans into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
Once baked allow the cakes to cool compleatly.
Chocolate Ganache: You will need 1/4 cup of mini chocolate chips (60% coco or higher) and 1/2 cup of heavy whipping cream. Place the heavy cream into a microwave safe bowl and microwave for 2-3 minutes. Once you start to see bubbles it’s safe to pull the cream out of the microwave. Place the hot cream over the chocolate chips and mix until well incorporated.
Assembly: Stack and fill the cakes using the Swiss Marangue butter cream (SMB). I used the left over crushed cookies to give the filling buttercream some texture. So when I stacked and filled the cakes, I just mixed the cookies into about cup of the SMB and used it as the filling on top of the cake it corresponded too.