6-Inch Tall Cocoa Oreo Salted Cream Cake
Last year, I made this cocoa Oreo salted cream cake for my husband's birthday. The taste was absolutely stunning! Even though men generally don't like sweets, they couldn't stop praising this cake, and it was gone before they had enough. This year, I chose it again for my own birthday. It's simply irresistible. I made the cake 6 inches tall, giving it a bold and stylish appearance.
Ingredients
Steps
Measure and prepare the ingredients for the cocoa cake base. I used Hershey's cocoa powder.
Separate the eggs. Place the egg whites in the freezer for cold storage and leave the yolks at room temperature. Meanwhile, prepare the egg yolk mixture.
Heat the corn oil over low heat. When you see a silk-like pattern at the bottom of the pan, immediately remove it from the heat.
Add the cocoa powder and stir until smooth.
Sift in the cake flour and mix until there are no lumps.
Pour in the milk and mix well.
Add the egg yolks and salt, then stir until smooth.
The finished cocoa egg yolk mixture should be fine and smooth, flowing in ribbons when lifted.
Whip the egg whites. Add sugar in thirds (at the fish-eye bubble stage, fine small bubbles stage, and just when patterns start to form). Since the cocoa batter deflates easily, whip the egg whites slightly firmer than for a plain chiffon cake.
When you quickly lift the mixer, you should see a stiff peak.
When you slowly lift the mixer, you should see a large hook. At this point, the egg whites are ready.
Add one-third of the whipped egg whites to the egg yolk mixture and fold or mix gently.
Pour the mixture back into the bowl with the remaining egg whites and continue folding until well combined. Work quickly and gently to prevent deflation.
The folded batter should retain its volume and be uniform and smooth. Pour into the mold, then tap lightly to release any large air bubbles.
Preheat the oven to 150°C. Bake the cake on the lower-middle rack at 130/140°C for 55 minutes. After removing it from the oven, tap it once, then invert to cool (forgot to take a photo for this step; I'll supplement later). Refrigerate the cake base for about 2 hours before decorating to ensure cream stability during the process.
Cake decoration: Blue Windmill Whipping Cream Chill a stainless steel bowl in advance. Pour the cold whipping cream into it. Add sugar and salt, and whip until soft peaks form (around 60% whipped). Add crushed Oreo cookies. Important point 📌 After adding the cookies, fold to combine and separate out slightly more than half for frosting. Fully whip the smaller portion until stiff peaks form for filling.
Slice the cake base evenly into 3 layers using an egg separator. Trim the cracked top lightly. For each layer, spread a layer of cream, top with fruit (chopped evenly), and spread another layer of cream. Start frosting the cake—a skill-intensive task. Use all your strength until satisfied.
Decorate it as you like. Be creative!
Blueberries, mulberries, mint leaves, and a little mango—perfect harmony.
Slice to reveal the mango filling inside. The cake layers are perfectly uniform.
This cake features a balance of sweet and salty flavors. The Oreo salted cream pairs with the cocoa base for an intense and vibrant taste.
This was last year's birthday cake for my husband.