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Mini Chocolate Oreo Cakes

February 27, 2011 By Naomi Robinson | Bakers Royale 36 Comments

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.

Filed Under: Cakes, Party Food, Sweet

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Comments

  1. Katie says

    February 28, 2011 at 6:45 am

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

  2. Cherine says

    February 28, 2011 at 9:22 am

    Gorgeous cute cake! I bet they’re delightful.

  3. Blog is the New Black says

    February 28, 2011 at 9:56 am

    Simply stunning! Bookmarked these ones. They are gorgeous.

  4. Kaitlin says

    February 28, 2011 at 12:28 pm

    Stunning! I bet these taste amazing!

  5. thecoffeesnob says

    February 28, 2011 at 1:28 pm

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

  6. shelly (cookies and cups) says

    February 28, 2011 at 1:39 pm

    Those are almost too cute to eat. almost 😉

  7. Xiaolu @ 6 Bittersweets says

    February 28, 2011 at 1:43 pm

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

  8. Eliana says

    February 28, 2011 at 5:26 pm

    These could not look more gorgeous and delicious.

  9. briarrose says

    February 28, 2011 at 5:40 pm

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

  10. Jan says

    February 28, 2011 at 6:57 pm

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

  11. Merius says

    February 28, 2011 at 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

  12. Paula {Salad in a Jar} says

    March 1, 2011 at 2:09 am

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

  13. lisi says

    March 1, 2011 at 7:41 am

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

  14. Brooke (Baking with Basil) says

    March 1, 2011 at 1:59 pm

    They look so decadent!! Definitely bookmarking this one!

  15. Naomi says

    March 1, 2011 at 2:28 pm

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

  16. the urban baker says

    March 1, 2011 at 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.

  17. Amanda says

    March 1, 2011 at 5:23 pm

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

  18. Tricia @ Saving room for dessert says

    March 1, 2011 at 5:37 pm

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

  19. Sweetapolita (Rosie) says

    March 1, 2011 at 6:57 pm

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

  20. Merius says

    March 2, 2011 at 2:30 am

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

  21. Sandy says

    March 2, 2011 at 2:50 am

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

  22. Naomi says

    March 2, 2011 at 3:15 am

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

  23. Kristen says

    March 2, 2011 at 3:32 am

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

  24. Quyen - Kitchen Runway says

    March 2, 2011 at 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!

  25. Kristen | Menuism says

    March 2, 2011 at 6:23 am

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

  26. Sylvie @ Gourmande in the Kitchen says

    March 2, 2011 at 8:46 am

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

  27. Brian @ A Thought For Food says

    March 2, 2011 at 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!

  28. Rhonda (The Dainty Baker) says

    March 3, 2011 at 3:10 am

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

  29. Kayleigh says

    March 12, 2011 at 4:54 am

    Oh. My. Gosh.

    Awesome!

  30. Emi says

    March 12, 2011 at 3:14 pm

    Ils sont trop beaux!!

  31. Leah says

    May 31, 2011 at 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!

  32. Nadine says

    June 2, 2013 at 5:04 pm

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

  33. Grace says

    August 6, 2013 at 2:07 pm

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

  34. Michelle says

    March 6, 2014 at 12:24 pm

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

  35. Shanan says

    August 16, 2015 at 9:08 am

    Under Oreo Buttercream Frosting, the Oreos measurement says 11/4. Does that mean 11 Oreos or 4 cups Oreos? Thnx

  36. Ronak Meheta says

    July 19, 2022 at 2:22 am

    It looks great, and I’m looking forward to trying it. Could you please let me know how much butter to use in the butter cream recipe? Just a few sticks of unsalted butter, cooled and cubed. Cubed and softened one stick of butter.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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