Oreo Chocolate Layer Cake With Mascarpone Cream Filling

How to Make Oreo Chocolate Layer Cake With Mascarpone Cream Filling

1. Prepare the pan and preheat the oven

   Preheat your oven to 350°F and place a rack in the center.

   Grease an 8-inch round cake pan and line the bottom with parchment paper.

   Lightly dust the sides with cocoa powder to help the cake release cleanly after baking.

2. Mix the dry ingredients

   In a large bowl, whisk together the flour, Dutch-process cocoa, sugar, baking soda, baking powder, and salt.

3. Combine the wet ingredients and make the batter

   In a second bowl, whisk the eggs, milk, sour cream, neutral oil, and vanilla until smooth and well combined.

   Pour the wet ingredients into the dry ingredients and whisk just until no dry streaks of flour remain.

   Slowly pour in the warm espresso coffee and whisk until the batter looks smooth and fairly thin.

4. Bake and cool the chocolate cake

   Pour the batter into the prepared pan and tap the pan on the counter a few times to release bubbles.

   Bake for 32 to 38 minutes, until a toothpick comes out with just a few moist crumbs attached.

   Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.

   Cool completely at room temperature before slicing or filling, so the mascarpone cream does not melt.

5. Bloom and melt the gelatin

   Sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it stand for 5 minutes.

   Microwave the bloomed gelatin for about 5 seconds at a time until melted, then let it cool until just warm.

6. Beat the mascarpone mixture and add the gelatin

   In a large mixing bowl, beat the mascarpone, cream cheese, powdered sugar, and vanilla until completely smooth and fluffy.

   Take 2 tablespoons of this mixture and stir it into the slightly warm melted gelatin until fully combined.

   Scrape the tempered gelatin mixture back into the mascarpone bowl and beat again so it disappears into the filling.

7. Whip the cream and fold the Oreo filling

   In a separate chilled bowl, whip the cold heavy cream to true stiff peaks with a hand mixer.

   The cream should stand straight up on the whisk with no drooping at the tip.

   Fold about one third of the whipped cream into the mascarpone mixture to lighten it, using a spatula.

   Gently fold in the remaining whipped cream, then fold in the crushed Oreos just until evenly distributed.

8. Chill the Oreo mascarpone filling

   Cover the bowl and chill the Oreo mascarpone filling for at least 30 minutes so it firms slightly.

9. Slice the cake into layers

   Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers.

   If the top domes a lot, trim it first so the layers stack evenly.

10. Fill and stack the cake

    Place the bottom cake layer on a serving plate and spread on about half of the mascarpone Oreo filling.

    Top with the second layer, cut side down, and gently press to level without squeezing out the filling.

    Spread a thin layer of remaining filling over the top and sides as a crumb coat if you like.

    Chill the cake while you prepare the chocolate ganache.

11. Make the chocolate ganache

    Finely chop the bittersweet chocolate and place it in a heatproof bowl with a small pinch of salt.

    Heat the heavy cream in a small saucepan until it just begins to steam and small bubbles form around the edges.

    Pour the hot cream over the chopped chocolate, let it sit for 2 minutes, then whisk slowly until smooth and glossy.

12. Glaze the cake and chill

    Let the ganache cool at room temperature until it thickens slightly but is still pourable, about 10 to 15 minutes.

    Pour the ganache over the chilled cake, letting it drip down the sides, and smooth the top with an offset spatula.

    Chill again for at least 30 minutes so the ganache sets and the layers firm up beautifully.