MY FRIEND AND I HAD A BLAST MAKING THIS TOGETHER. SHE HAD THE GENIUS IDEA OF PUTTING OREO TRUFFLES ON THIS LAYER. CAN YOU SEE WHY WE ARE FRIENDS? OH YESSSSSS!
YOU KNOW I JUST HAD TO HAVE SOME PEANUT BUTTER CUPS IN THERE, TOO! WE LEFT THE MINIS WHOLE....LOVE THE LOOK!
THE INSIDE SHOT...A BIT MESSY, BUT IT WON'T MATTER! YOU WILL BE TOO BUSY SWOONING OVER HOW SCRUMPTIOUS THIS IS!
READY TO BAKE YOURS?
Prepare Oreo truffles a day ahead to lay on one layer. Click here for the Oreo Truffle Recipe. The other layer will be filled with mini Reese's pb cups, left whole. For easier cake slicing, you may prefer to chop them.
I sprayed three 9 inch pans with pam, lined with parchment and pam again. preheat oven 350.
4 cups granulated sugar
1 cup coca powder
4 cups all-purpose flour
1 tablespoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon vanilla
1 cup (2 sticks) unsalted butter
1 cup canola or vegetable oil
2 cups water
4 large eggs
In a pot, melt the butter with the oil and water. In a mixer, combine sugar, cocoa, flour, soda, salt. Pour in the melted butter mixture. Add the eggs and buttermilk and mix until combined. Divide into 3 pans and bake approx 40 minutes.
Whipped Cream Filling and Frosting
4 cups chilled whipping (heavy) cream
1¼ cups confectioner's (powdered) sugar
Beat cream to soft peaks. Stir in the sugar and beat until stiff.
4 ounces bittersweet chocolate chips
½ cup heavy cream
2 teaspoons pure vanilla extract
- Place the chopped chocolate in a medium bowl. Set aside.
- In a pot, heat the cream until it is hot. Pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
- Pour the chocolate mixture into a large pyrex measuring cup for pouring.
RECIPE ADAPTED FROM THE PASTRY QUEEN...BUY HER BOOK HERE!
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