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.

ENJOY!!!