Lindsay Ann Bakes: Cookies & Cream Ice Cream Cake

Monday, August 18, 2014

Cookies & Cream Ice Cream Cake

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Cool, creamy cookies and cream ice cream sandwiched between two layers of fudgy chocolate cake, covered in a Oreo buttercream and dripping with a rich chocolate ganache, topped with mini oreos.... this cake is pure decadence!


The layers of different textures, from fluffy cake, to the crunchy cookies in the cool ice cream and the silky chocolate ganache topping, all come together for a really perfect combo in every bite.


It all starts out with a batch of creamy buttercream frosting with some Oreo cookies mixed right in. I subbed some of the butter in the recipe for extra shortening to give the recipe a really authentic Oreo taste... this stuff literally tastes like the filling of an actual Oreo!
CLICK HERE TO WATCH THE FROSTING VIDEO


Then, just cut a round cake in half, width wise. I made a 6 inch cake so it would be a little taller, but a 8 or 9 inch cake would work too. I used the same recipe as my favorite chocolate cupcake recipe
CLICK HERE TO WATCH THE CAKE VIDEO


Place one of the cake halves back in the pan and top it with the ice cream. Make sure the ice cream has been sitting out for a while so it is nice and soft for spreading.


Spread the ice cream into an even layer over the cake half. (you can spread a thin layer of buttercream on the cake halves, before adding the ice cream, so the ice cream doesn't soak into the cake.)


Place the second cake half on top in the pan.


Cover and place in the freezer over night so the ice cream has a chance to firm up again.


Once the cake has frozen through, cover it in the Oreo buttercream frosting, reserving about 1/2 cup for the swirls on top.


Prepare the ganache and pour it slowly over the top of the cake. The longer  you let it sit, before pouring, the thicker it will become so it will not run down the cake onto the plate. 

 

Place the remaining buttercream in a piping bag fitter with a french tip and pipe on little rosettes on top.


Lastly, top the cake with mini Oreo cookies. You could also use regular cookies too, or break them in half.


Cookies & Cream Ice Cream Cake

Ingredients

Cake 
  •  3/4 cup + 2 tablespoons (105g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder or instant coffee granules
  • 1/2 cup (40g) unsweetened cocoa powder, dutch processed
  • 1 cup (200g) granulated white sugar
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water (or omit espresso powder and use 1/2 cup coffee)
  • 1 1/2-2 cups softened cookies & cream ice cream, for filling
  • 8-12 mini Oreos, for decor
Oreo Buttercream
  • 2 tablespoons unsalted butter, softened 
  • 6 tablespoons vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
  • 2 tablespoons heavy whipping cream (sub half and half, milk or even water if necessary)
  • 1/2 cup cookie crumbs (about 6 regular size or 15 mini crushed Oreos)
Chocolate Ganache
  • 3oz semisweet chocolate
  • 1/4 cup heavy whipping cream
  • 1/2 tablespoon butter

Directions

Prepare Cake:
Preheat the oven to 350 degrees F. Spray a 6-9" cake pan with non stick spray. In a large bowl, sift together the flour, baking soda, baking powder, salt, espresso powder, cocoa and sugar, mixing until fully combined. In a measuring cup lightly whisk together buttermilk, oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Stir in the boiling water. Batter will be very thin and runny.

Pour the batter into the prepared cake pan. Bake about 25-30 minutes, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and frosting.

Prepare Frosting:
With an electric mixer, beat butter and shortening on medium speed until smooth. Add vanilla and salt. Alternately beat in powdered sugar and cream, on low speed until smooth. Increase speed to medium-high and beat for about 3-5 minutes until light and creamy. Fold in cookie crumbs.

Prepare Ganache:
In saucepan (or microwave), heat cream just until it starts to boil. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour just boiled cream on top. Add butter. Let sit for a minute and then gently stir until smooth. Let sit until it has cooled and thickened. If it has hardened so it is no longer pourable, when ready to top the cake, simply heat it up in the microwave, just until pourable, making sure it is not hot, as this will melt the frosting.

Assemble:
Cut the cake in half, width wise. Place one of the cake halves back in the pan and top it with the ice cream. Spread the ice cream into an even layer over the cake half. (you can spread a thin layer of buttercream on the cake halves, before adding the ice cream, so the ice cream doesn't soak into the cake.) Place the second cake half on top in the pan, flat side facing up. Cover and place in the freezer over night so the ice cream has a chance to firm up again. Once the cake has frozen through, cover it in the Oreo buttercream frosting, reserving about 1/2 cup for the swirls on top. Pour ganache slowly over the top of the cake. Let ganache set and pipe buttercream swirls on top, adorning with mini Oreos. Freeze until ready to serve.
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