Oreo Tiramisu Layers (Print Version)
# Ingredients:
→ Chocolate Cake Base
01 -
180g of heated water
02 -
2g of fine-grain salt
03 -
266g of white sugar
04 -
9g of baking soda
05 -
3g of espresso powder or instant coffee
06 -
112g of eggs (about 2 large), at room temp
07 -
25g of unsweetened cocoa powder
08 -
64g of sour cream, at room temp
09 -
190g of regular flour
10 -
3g of baking powder
11 -
75g of vegetable oil
12 -
4g of pure vanilla extract
13 -
120g of room-temperature buttermilk
→ Chocolate Filling
14 -
Two packs (3.9 oz each) of instant chocolate pudding mix
15 -
980g of whole milk
→ Oreo Cream Topping
16 -
66g of crushed Oreo cookies
17 -
4g of vanilla essence
18 -
125g of powdered sugar
19 -
480g of chilled heavy cream
20 -
226g of cold full-fat cream cheese
→ Final Touches & Garnish
21 -
14 whole Oreo cookies for decoration
22 -
300g of chopped Oreo cookies
# Instructions:
01 -
Heat the oven to 162°C. Take a 9x13-inch pan, line it with parchment, and spray generously with cooking spray. Place two flower nails, flat-side down, a few inches apart. Coat the nails with more spray to prevent sticking.
02 -
In a big bowl, stir together sugar, flour, cocoa powder, salt, baking powder, and baking soda until it's evenly mixed.
03 -
In a second bowl, dissolve coffee granules in the hot water. Stir in eggs, vanilla, sour cream, vegetable oil, and buttermilk. Mix until smooth and well blended.
04 -
Add half the dry blend to your liquid mixture, stirring just enough to combine. Fold in the rest of the dry mix without overmixing.
05 -
Move the batter into the prepared pan, positioning the flower nails evenly. Gently tap the pan on the counter to remove trapped air. Bake for about 32 to 37 minutes, rotating halfway through for even cooking.
06 -
Let the cake rest in the pan for 15 minutes, then move it to a cooling rack. Once cool, use a serrated knife to cut the cake into small 1-inch cubes.
07 -
While the cake cools, mix the pudding packets with cold milk in a large bowl. Stir until smooth, cover with plastic wrap, and refrigerate until set.
08 -
Beat the chilled cream cheese with an electric mixer on medium speed until velvety. Gradually add powdered sugar, starting on low to avoid mess, then speed up to medium-high for a minute.
09 -
Mix in the vanilla extract. Slowly pour the cold heavy cream down the bowl's side while whipping at medium-high speed until the cream is thickened. Gently fold in the crushed Oreos. Keep cold until you're ready to assemble.
10 -
Lay down half of the cake cubes into the base of a trifle dish. Spread half the chocolate pudding across the top to cover it.
11 -
Sprinkle one cup of crushed or whole Oreos over the pudding layer. Cover with half the Oreo whipped cream, smoothing it out evenly with a spatula.
12 -
Layer on the rest of the cake cubes, pudding, Oreos, and whipped cream. Arrange whole Oreos and extra swirls of whipped cream on top for garnish.
# Notes:
01 -
Mix the whipped cream just before using it for the fluffiest result.
02 -
Using flower nails ensures the sheet cake bakes evenly in the middle.
03 -
If you overwhip the cream and it turns watery, it can't be fixed.