Tiramisu Oreo Layers (Print Version)
# Ingredients:
→ Chocolate Cake Base
01 -
180g hot water
02 -
3g instant coffee or espresso powder
03 -
120g buttermilk (room temp)
04 -
75g vegetable oil
05 -
64g sour cream at room temp
06 -
112g eggs (2 large, room temp)
07 -
4g vanilla extract
08 -
190g all-purpose flour
09 -
266g white sugar
10 -
25g cocoa powder (unsweetened)
11 -
3g baking powder
12 -
9g baking soda
13 -
2g table salt
→ Chocolate Cream Layer
14 -
2 packages instant chocolate pudding mix (3.9 oz each)
15 -
980g whole milk (cold)
→ Cookies & Cream Topping
16 -
226g block-style cream cheese (cold)
17 -
125g powdered sugar
18 -
4g vanilla extract
19 -
480g chilled heavy cream
20 -
66g finely crushed Oreo cookies
→ Assembly and Decoration
21 -
300g broken Oreo cookie chunks
22 -
14 whole Oreo cookies (for decoration)
# Instructions:
01 -
Heat up your oven to 162°C. Prep a 9x13 pan with parchment and spray it generously with cooking spray. Place the flat side of two flower nails face-down in the pan, a few inches apart, and coat them with more spray.
02 -
Use a large mixing bowl to stir together the flour, sugar, cocoa powder, baking powder, soda, and salt until they mix evenly.
03 -
Dissolve espresso powder in hot water in a separate bowl. Add room-temperature buttermilk, sour cream, oil, eggs, and vanilla extract. Whisk until smooth.
04 -
Gently mix half of the dry blend into the liquids until just combined. Add the remaining dry mixture and whisk lightly to avoid overmixing.
05 -
Pour batter into your prepared pan, placing the flower nails evenly in the center. Tap the pan on the counter a couple of times to release air bubbles. Bake for 32-37 minutes, turning halfway for even heat.
06 -
Let the cake cool in the pan for 15 minutes, then move to a rack to cool completely. Slice the fully cooled cake into 1-inch cubes using a serrated knife.
07 -
While waiting for the cake, whisk pudding powder with chilled milk in a big bowl until completely smooth. Cover and pop it in the fridge to firm up.
08 -
Blend the cold cream cheese on medium speed using a mixer until it’s lump-free. Add powdered sugar slowly while mixing to avoid mess. Beat for one minute on medium-high speed.
09 -
Blend in vanilla extract with the cream cheese mix. Slowly add cold heavy cream along the bowl’s edge while the mixer runs on medium-high. Once thick, fold in the crushed Oreos by hand. Refrigerate until ready.
10 -
Arrange half of the cut cake cubes in the base of a trifle dish. Spread half the chilled pudding evenly over the cake pieces.
11 -
Sprinkle one cup of crushed or whole Oreo cookies on top of the pudding layer. Then, spread half of your Oreo whipped cream on top, smoothing it into a flat surface.
12 -
Repeat cake, pudding, Oreo, and cream layers, finishing with whipped cream on top. Decorate with whole Oreos and small whipped cream swirls as a garnish.
# Notes:
01 -
For fluffiest results, make the whipped cream right before building the dessert.
02 -
Flower nails ensure even baking by moving heat to the cake's center.
03 -
Don’t over whip the cream; if it collapses, you can’t save it.