Chocolate Peanut Butter Oreo Cake- Dalya Rubin- It's Raining Flour- Episode 3

Learn how to make a decadent, chocolatey, peanut buttery, sinful Chocolate Peanut Butter Oreo Layer Cake!! I hope you enjoy the video and I’d love to hear your comments and see pictures if you make this! Please like and subscribe for more videos every Monday and Thursday!

Chocolate Cake:
- 3 cups All Purpose Flour
3 cups sugar
12 heaping tablespoons cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
4 eggs
1 1/2 cups oil
1 cup water
1 cup orange juice
Preheat your oven to 350 F. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl of an electric mixer. Mix on medium-low speed for one minute until no lumps remain. Make a well in the center of the dry ingredients and in the eggs, oil, water, and orange juice. Mix on medium-high speed for 2-3 minutes until combined. Pour the batter into 4 six inch cake pans, 2 nine or eight inch cake pans, or one nine by thirteen pan. Bake the smaller cakes for about 25-35 minutes and the 8 inch, 9 inch or 9x13 pan for about 45 minutes to one hour. Once baked, cool on a wire rack until it reaches room temperature. This cake can be stored in a ziplock bag sitting on the counter or in the fridge for up to one week. You can also freeze it for 2-3 months.

Peanut Butter Cream Cheese Icing (Adapted from:Smitten Kitchen Blog)
15 oz cream cheese, softened
1 1/2 sticks butter or margarine, softened
7 1/2 cups confectionary sugar
1 cup smooth peanut butter
Beat the cream cheese and butter in a bowl of an electric mixer fitted with a whisk attachment until light and fluffy. Slowly add in the confectionary sugar one cup at a time mixing in between each addition. Once all the confectionary sugar is added, continue to mix on medium-high speed for another five minutes. Then, add in the peanut butter and beat for another minute. This can be stores in the fridge for up to one week (sealed very well!) You will need to remix this frosting before icing a cake.


Assemble the Chocolate Peanut Butter Oreo Cake:
2 six inch chocolate cakes or 2 eight (or nine) inch chocolate cakes
Peanut Butter Cream Cheese Frosting (only use half a recipe if using 2 six inch cakes, otherwise make the entire recipe)
1/2 cup chopped Oreos (You may need more if making an 8 or 9 inch cake)
4-5 cups mini peanut butter Oreos (use more if making an 8 or 9 inch cake)
Offset Spatula (Very Important!)
Cake Scraper
6 inch cardboard cake round
8 inch cardboard cake round
cake turn table
Step 1: Level the Cake
Remove the top “dome” of the cakes by following the tutorial in the video.
Step 2: Layering the Cake
Layer the cake with frosting and crushed Oreos. Repeat this process three times.
Step 3: Crumb Coat
Ice the cake with a very thin layer of frosting to lock in any loose crumbs. Then place the cake in the fridge for a half hour or freeze for ten minutes.
Step 4: Final Coat of Icing
Ice the cake with frosting (neatly this time!)
Step 5: Decorate the Cake
Decorate the cake with the mini peanut butter Oreos. Begin placing the Oreos at the bottom of the cake and make your way all the way to the top center of the cake.
Step 6: Your Finished!
Store the cake in the fridge for at least 30 minutes before serving!

I hope you enjoyed!!
Thank you!!
-Dalya Rubin