I made this cake for an auction this weekend….it almost didn’t make it there…. I was going to tell them I dropped it and keep it myself but it was for a good cause so I just couldn’t be that sneaky! I will make it again and this one will stay with me. My house smelled like this fudgy, chocolatey, goodness all weekend. Oh, my…… make this. It may look like a bunch of ingredients, but it’s really not, and it’s so stinkin’ good. (I did taste test the layers because you shave the cake layers to make them level …yea! Taste pieces!)
I did find, however, on the icing portion, next time I will only add 2 Tbsp of the water to begin with and then a little more if needed. I added the full 4 Tbsp as the recipe calls for… it makes the icing like a creamy buttercream fluffiness but in the original picture the frosting looked more like a ganache …. I think my icing spreader is too small maybe to get it completely smooth so maybe I just need to get one of those large icing spreaders and it would be fine because I placed it in the fridge afterwards and it firmed up the icing like it should. Live and learn…. that means shopping at the kitchen store for me. woohoo!
Anyway, here’s a picture of it (not my picture because I left my picture at home) so you can see the inside of this luciousness.
And here’s the handy-dandy recipe……
Fudgy Cookies and Cream Cake
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 1 cup Dutch process cocoa powder (I use Hershey’s Special Dark)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy cream, COLD
- 1/2 cup powdered sugar
- 15 chocolate sandwich cookies, crushed
- 1 tsp vanilla
- Fudge frosting:
- 2 sticks butter, slightly softened
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla
- 4 TBS hot water
- Preheat oven to 350. Butter and flour two (8 or 9 inch) round cake pans and set aside.
- In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
- Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the center. Let cool in pans for about 5 minutes, then remove to cool completely on wire racks. Once cakes are room temperature, wrap and chill (preferably overnight).
- Prepare filling:
- Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it….it can turn to butter if you let it go too long). Fold in crushed cookies.
- Level your chilled cakes, then split each layer in half. Fill each layer generously with cookies and cream filling. If possible, stick in the freezer for about an hour, so the filling will firm up and not make it difficult to frost.
- Prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in. Add water and beat on high speed for about 2 minutes. Frost cake and serve.