For the Chocolate cake, preheat the oven to 350 F. Grease 3, 8-inch round baking pans and lightly dust them with Rodelle Gourmet Baking Cocoa. Pat the baking pans so that they are lightly covered with cocoa powder all over the inside, then turn the pan upside down and lightly pat to discard loose cocoa powder.
In a small sauce pot, mix water with the Rodelle Gourmet Baking Cocoa. Bring to a low boil. Cook for about 1 minute and set aside to cool.
In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
Separately, whisk together vegetable oil, vanilla extract, eggs and sour cream.
On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
Lower the speed and slowly pour in cocoa mixture. Mix until just combined and turn off the mixer.
Using a spatula, scrape sides and bottom of the bowl, continue mixing with a spatula until batter is smooth.
Crush and chop the Oreo cookies and fold them into the batter.
Separate the batter between the 3 baking pans, evenly. Pat filled baking pans gently on the counter to get rid of any formed air pockets. Bake for about 18 minutes. Take out and let the cakes rest on the counter for 10 minutes.
Carefully run a greased butter knife between sides of the cake pan and the cake. Let the cakes cool for about 10 more minutes and then carefully take them out of the pans. Let them cool completely on a wire rack before adding frosting or it will melt. Level off the cakes as needed, running a knife in an even layer along the top, to ensure the cakes are flat and can be stacked.
For the Oreo Cream Cheese Frosting, pulse Oreo cookies in a blender until it is just crumbs. Set aside.
Beat butter and cream cheese together, on medium-high speed, until smooth, 2-3 minutes.
Lower the speed to low and beat in powder sugar.
Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy. Turn off the mixer.
Add pulsed Oreo cookies and mix a few seconds more to thoroughly incorporate. Scrape sides and bottom of the bowl to mix well.
Refrigerate it for about 20 minutes. Stir well.
Frost the cake in between the layers and all around.
Place the cake in the refrigerator for at least 2 hours to set.
Once ready to serve, pour hot fudge topping over it top and let it drain off to the sides. (Make sure that the hot fudge topping is not actually hot but a little warm or it will melt the frosting.)
Cut Oreo cookie in quarters and spread them on top of the cake. Serve and enjoy!
Tips
Ensure that the cake layers are thoroughly cooled after baking so they can be stacked and the frosting will not melt.
When leveling the cakes, run a knife back and forth to cut off the tops and ensure they are flat.
Option to reserve the extra cake crumbs from leveling and crumble them in a bowl with enough leftover frosting to form a dough-like consistency. Measure out 1 tbsp each, roll them into balls, and use them to garnish the cake’s perimeter.
Recipe was developed for Rodelle by ADM intern, Katie Scheid.
