BBQed Cookies & Cream Cake
Prep Time: 2 hours
Cook Time: 30 minutes
Cookies & Cream Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 3/4 cup salted butter, room temperature
- 3 egg whites
- 1 tsp. vanilla
- 1/2 cup sour cream, room temperature
- 1/2 cup milk, room temperature, use 2% or whole milk
- 1 cup chopped Oreos, approximately 10 cookies
- 1½ cup salted butter, room temperature
- 5 cups powdered sugar
- 13 Oreos, filling removed and crushed
- 1/4 cup whipping/heavy cream
Dark Chocolate Ganache
- 1 cup chopped dark chocolate
- 1/2 cup whipping/heavy cream, warmed until steaming
NOTE: You need to use smaller cake pans for this recipe. Using 6-in. pans will yield far better results.
Butter your cake pans (3 x 6-in.), then line the bottom with parchment paper, and butter the parchment. Flour the cake pans, by adding a heaping tbsp. of flour and shaking the pan until every buttered surface has a coating of flour, including up the sides. Tap out any extra.
Preheat the grill to between 325°F and 340°F preparing to use the indirect grilling method by turning on the outermost two burners. We want to avoid the Maillard (Browning) reaction to keep this cake as light in color as possible.
Allow your butter, milk, eggs, and sour cream to come to room temperature by pulling them out 30 minutes before you start. You don’t want the butter to be goopy but you don’t want it solid either. It’s ready when you can poke it and leave an indent. In your stand mixer, beat the butter until it is a consistent, creamy texture. This takes about 3 minutes.
In a bowl, sift together the flour, sugar, baking soda, baking powder, and salt. You can use a mesh sieve or an old fashioned hand-crank sifter. Beat the flour mixture into the butter until it resembles a course crumb like sugar cookies.
In a clean bowl, whisk the egg whites until they foam a little, then add the vanilla, milk, and sour cream. Why no egg yolks? There’s no yolking around when you want a white-vanilla cake! That’s why. Save those yolks for some rich scrambled eggs.
Mix the wet ingredients into the butter and flour mixture until just combined, and fold in those chopped Oreos. Be careful not to over mix, this will thicken the batter and the final cake.
Use a kitchen scale to divide the mixture evenly between your prepared cake pans. You can also use a measuring cup.
Place the cake onto your barbecue making sure to place them over the burners that are unlit. Bake for 15 to 20 minutes and check on them, rotating the cake pans to ensure even baking. After another 10 to 15 minutes, when the cakes are springy to the touch in the center, or a toothpick comes out with a few crumbs, remove them to cool (30 mins). Once cool enough, remove the cakes from the pans and place them into the fridge or freezer to continue chilling for at least 30 mins. Place parchment or waxed paper between them if stacking layers.
For the Buttercream, beat the butter in a stand mixer until lightened in color and creamy in texture, about 3 minutes. Add the powdered sugar while mixing, then finish with the cream, and finally beat in the Oreo crumbs.
Before you ice the cake, make the ganache so that it has time to properly cool. Warm the cream in the microwave until steaming, then pour it over the chopped dark chocolate. Whisk until silky and smooth, set aside.
Assembly. Place your first layer of cake onto a plate and top with about 1 cup of icing. Spread evenly, you can top with an optional drizzle of ganache, then add another layer and repeat. For the top layer, spread a thick coat of icing up the sides and across the top of the cake. You can use a bench scraper or offset spatula to smooth the icing, or make fun designs using a piping bag. You can add more crushed Oreos around the bottom or leave it plain. Pour the remaining ganache in drizzles around the edge of the top of the cake, then fill it in. Smooth with a spatula. Chill and serve.
Recipe from Napoleon Grills.