Oreo Crumble Cake with Mocha Frosting

It was someone's birthday today…so I made cake! I honestly haven't made anything else in like the last month. It's pretty sad. If it wasn't for peanut butter, and other people who will feed me, I would starve. I'm really only kind of kidding.

I took a couple of different recipes and came up with an Oreo Crumble Cake topped with mocha frosting…there is also like a cookies & cream filling involved. The father (it's his birthday) is a fan of Oreos, chocolate cake, and coffee…so it was kind of a perfect combination.   

The cake itself has a fantastic texture. Super moist. The frosting is divine. Perfect touch of coffee flavor. The filling is great too…and I think next time I would double the recipe on the filling…or maybe just 1 1/2 it. It's a pretty fantastic cake. Really rich. Like, rich for me, rich. So for those of you who do not handle sweets well, beware. I recommend having a glass of milk. 

I will say that slicing it evenly & getting it out is a little challenging with the layer of Oreos in the center. But, hey, it's still delicious.

Oreo Crumble Cake

About 10-15 Oreos

2 cups AP flour

2 cups sugar

3/4 cup cocoa

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 packet Starbucks Via Italian Roast (or other EXTRA BOLD roast)

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup boiling water

• Preheat the oven to 350*F and prepare 2 9" pans appropriately. Twist apart enough Oreos to line the bottom of one of the pans, cream side up.
• In a large bowl, whisk together the dry ingredients (flour through instant coffee). Add the milk, oil, eggs, and vanilla. Beat on medium speed until combined. (I use my KitchenAid stand mixer because it's fantastic.) Reduce the speed & carefully add the boiling water so you don't slosh batter everywhere. Then beat on high for about a minute to add some air & fluff. 
• Distribute the cake batter evenly between the pans. Bake for about 30-35 minutes, or until a toothpick comes out clean. 
• Remove from the oven & let cool in the pans for about 10 minutes. Then, remove the cake from the pans onto a wire rack & let cool completely.

Filling:

1/3 cup whipping cream

2 tsp powdered sugar

1/8 tsp vanilla

5-6 Oreos, well crumbled (I recommend using the "pulse" button on a food processor a couple times)

• In your stand mixer (with whisk attachment), whip the cream, sugar & vanilla until stiff.
• Fold in the Oreo crumbles
• Keep chilled until you're ready to use it!

Mocha Frosting

1 1/2 cups butter, softened

1 cup cocoa

5 cups powdered sugar

1/2 cup milk

2 tsp vanilla

1 packet Starbucks Via Italian Roast (or other EXTRA BOLD roast)

• Add the cocoa to a large bowl or stand mixer. Whisk through to remove any lumps.
• Cream together the cocoa and butter until well combined.
• Add the powdered sugar and milk to the mixture by adding 1 cup of sugar, followed by 1 TBSP of milk. After each addition has been combined, beat on high for about a minute. It will get nice & fluffy.
• Add the vanilla & instant coffee & mix until well combined.

I feel like putting this all together is fairly self-explanatory. And there's really no art to decorating it. I piped a little frosting around the bottom edge to finish it off a little. I crumbled the spare naked Oreos that went unused from the one with cream that were baked into the the cake…sprinkled them on top. Then I just broke a few more apart & put them on. Pretty simple. Super yummy. Enjoy!