Mini Chocolate Oreo Cakes

Mini Chocolate and Oreo Cakes ~ This is the kind of cake that you won’t be ashamed to beg for. Beneath the chocolate pour and Oreo rich mousse like frosting is a rich chocolate cake as classic as Chanel No. 5.

Chocolate Oreo Cake

Mini Chocolate Oreo Cake

I know perfume and food hardly go together. In fact they really don’t for me. I don’t wear any fragrances and everything I buy is unscented. I’m highly sensitive to smell and will go as far to ask for another table or move to another seat in a movie theatre to get away from it.

So when I made this cake for my girlfriend’s birthday, she loved it and said the chocolate cake was as classic in taste as Chanel No. 5 is to perfumes. Of course, I can’t vouch for that.

What I can vouch for is pairing a classic childhood cookie with a good ol’ fashion classic cake is always a winner where ever and to whomever it’s serves to. That is, unless you don’t like chocolate or Oreos, in which case this is as appealing as oatmeal and mustard in a bowl.

For those of you who are fork ready, here you go. . . . .

A few notes:

  • The frosting can be made 7 days in advance and kept refrigerated. Bring it to room temperature before using.
  • Unfilled mini cakes can be made two days in advance. Tightly cover cakes in plastic wrap and then place in an airtight container.
  • If you decide not to make minis, use two 9 inch cake pans.
  • For the poured chocolate frosting, I added some water after it was melted through with the cream to achieve a thinner and easier pour.
  • More mini cake goodness: Mini German Chocolate Cakes
  • This cake was originally inspired from one of my favorite baking blogs and baker extraordinaire Jamie of My Baking Addiction’s Oreo Cake.

Mini Chocolate Oreo Cakes

Yields 24 2×2 Mini cakes

Chocolate Cake

*Preparation:  Butter each cake ring and place on parchment lined cookie sheet or butter one 9 inch cake pan and line with parchment. Preheat the oven to 350°.

Ingredients:

Chocolate Cake:

  • 2 ounces bittersweet or semisweet chocolate chopped
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons water
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 1 ¼ cup + ¼ cup sugar
  • 4 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

Oreo Buttercream Frosting:

  • 5 egg whites
  • 1 ¼ cup granulated sugar
  • 2 sticks unsalted butter, softened and cubed
  • 2 sticks butter, softened and cubed
  • 1 tablespoon vanilla
  • 11/4 cup Oreos, crushed

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Instructions:

Chocolate cake:

  1. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth; set aside to cool to room temperature.
  2. Place butter and 1 ¼ cup of the sugar in a bowl and beat until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
  3. Sift together the flour, baking powder, baking soda, and salt. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  4. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  5. Fold about one-third of the egg whites into the cake batter and then fold in the remaining egg whites just until there’s no trace of egg white visible.
  6. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.
  7. Cool cake layers completely.

Recipe from David Lebowitz

Oreo Buttercream Frosting:

  1. Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water.  Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
  2. Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
  3. Add in vanilla and crushed Oreos, beat to combine.

Chocolate Pouring Sauce:

  1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water  1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

1. Slice each mini cake into three layers. Frost the top of each layer with  frosting and then cover whole mini cake with frosting. Freeze mini Oreo cakes for an hour, so the frosting does not melt when it comes into contact with the warm chocolate sauce. Remove mini Oreo cakes from freezer and pour chocolate sauce on top. Pipe a small dollop of frosting on top and then place mini Oreo in center.

    Pin It

35 Responses to “Mini Chocolate Oreo Cakes”

  1. #
    1
    Katie — February 28, 2011 @ 6:45 am

    They look stunning and sound divine. Looks like something from a top bakery. That choc drizzle is just gorgeous!

    Reply

  2. #
    2
    Cherine — February 28, 2011 @ 9:22 am

    Gorgeous cute cake! I bet they’re delightful.

    Reply

  3. #
    3
    Blog is the New Black — February 28, 2011 @ 9:56 am

    Simply stunning! Bookmarked these ones. They are gorgeous.

    Reply

  4. #
    4
    Kaitlin — February 28, 2011 @ 12:28 pm

    Stunning! I bet these taste amazing!

    Reply

  5. #
    5
    thecoffeesnob — February 28, 2011 @ 1:28 pm

    These are super adorable! I’ll take them over a bottle of Chanel No. 5 any day!

    Reply

  6. #
    6
    shelly (cookies and cups) — February 28, 2011 @ 1:39 pm

    Those are almost too cute to eat. almost ;)

    Reply

  7. #
    7
    Xiaolu @ 6 Bittersweets — February 28, 2011 @ 1:43 pm

    These look perfect, Naomi! And I love anything cookies n’ cream.

    Reply

  8. #
    8
    Eliana — February 28, 2011 @ 5:26 pm

    These could not look more gorgeous and delicious.

    Reply

  9. #
    9
    briarrose — February 28, 2011 @ 5:40 pm

    Wow these look just perfect….beautiful job. I sooo need a taste. :)

    Reply

  10. #
    10
    Jan — February 28, 2011 @ 6:57 pm

    These are absolutely lovely! Send one (or two) my way, please ;)

    Reply

  11. #
    11
    Merius — February 28, 2011 @ 10:08 pm

    Looks great and I’m really anxious to try the recipe. Just one question – how much butter for the butter cream recipe? It just says: # sticks unsalted butter, softened and cubed
    # stick butter, softened and cubed

    Reply

    • Naomi replied: — March 1st, 2011 @ 2:28 pm

      Hi Merius-That’s two sticks. Thanks for letting me know. I have corrected the recipe. Naomi

      Reply

  12. #
    12
    Paula {Salad in a Jar} — March 1, 2011 @ 2:09 am

    You might make a cake lover out of me yet! Oreos are definitely a weakness.

    Reply

  13. #
    13
    lisi — March 1, 2011 @ 7:41 am

    These are beautiful! I wouldn’t touch them much less eat them for fear of messing them up!

    Reply

  14. #
    14
    Brooke (Baking with Basil) — March 1, 2011 @ 1:59 pm

    They look so decadent!! Definitely bookmarking this one!

    Reply

  15. #
    15
    the urban baker — March 1, 2011 @ 4:01 pm

    These are so just so perfect. I love the flavor combination and the cute little oreo on top just about put me over the edge.

    Reply

  16. #
    16
    Amanda — March 1, 2011 @ 5:23 pm

    Naomi!! These are so beautiful… and (knowing you) mouthwaterinly delicious!!! Great job!

    Reply

  17. #
    17
    Tricia @ Saving room for dessert — March 1, 2011 @ 5:37 pm

    I may have to try making more cakes instead of pies! Beautiful.

    Reply

  18. #
    18
    Sweetapolita (Rosie) — March 1, 2011 @ 6:57 pm

    Ooh, those look amazing, Naomi! I’m so in a chocolate mood right now. Beautiful!

    Reply

  19. #
    19
    Brian @ A Thought For Food — March 2, 2011 @ 1:10 am

    An Oreo cake? That’s pure evil deliciousness! I’ll just take a big bowl of that icing. Oh yes, that looks so good!

    Reply

  20. #
    20
    Merius — March 2, 2011 @ 2:30 am

    Thanks so much! I’m really looking forward to trying this one out :D

    Reply

  21. #
    21
    Sandy — March 2, 2011 @ 2:50 am

    Hi! They look beautiful! I have a question in frosting it says 5eggs. Is it egg whites or hole egg? Thanks

    Reply

    • Naomi replied: — March 2nd, 2011 @ 3:15 am

      Hi Sandy-That’s 5 egg whites, not whole eggs. I’ve corrected the recipe. Thanks for letting me know! Naomi

      Reply

  22. #
    22
    Kristen — March 2, 2011 @ 3:32 am

    I need these now… right now.. all of them, please!

    Reply

  23. #
    23
    Quyen - Kitchen Runway — March 2, 2011 @ 3:48 am

    Seriously Naomi, these are the cutest little cakes ever! To top it all off…I love Oreos! I’ll have to make these soon!

    Reply

  24. #
    24
    Kristen | Menuism — March 2, 2011 @ 6:23 am

    These look so decadent – I just need an excuse to make them now!

    Reply

  25. #
    25
    Sylvie @ Gourmande in the Kitchen — March 2, 2011 @ 8:46 am

    Love cake, love oreos…so I’m guessing these won’t be like oatmeal and mustard and a bowl for me :-D Although you never know, that could be the next big thing, I have seen a lot of savory oatmeal recipes recently!

    Reply

  26. #
    26
    Rhonda (The Dainty Baker) — March 3, 2011 @ 3:10 am

    ohh WOW!!! they look sooo delicious!!!

    Reply

  27. #
    27
    Kayleigh — March 12, 2011 @ 4:54 am

    Oh. My. Gosh.

    Awesome!

    Reply

  28. #
    28
    Emi — March 12, 2011 @ 3:14 pm

    Ils sont trop beaux!!

    Reply

  29. #
    29
    Leah — May 31, 2011 @ 3:11 am

    Thank you so much! I just made a version of these this weekend, and they were a hit. I’ve never made frosting from scratch before. It was delicious. I might have a new favorite baking hobby!

    Reply

  30. #
    30
    Nadine — June 2, 2013 @ 5:04 pm

    The pouring sauce mentions. 2/3 cups dark chocolate. It this powdered chocolate, baking squares or something else?

    Reply

  31. #
    31
    Grace — August 6, 2013 @ 2:07 pm

    Looks so yummy!
    What kind of pan did you use to make them mini?

    Reply

  32. #
    32
    Michelle — March 6, 2014 @ 12:24 pm

    I may be missing it but what kind of pan do you cook the mini cakes in?

    Reply

Leave a Comment





Current day month ye@r *