C's Birthday Cake *Updated*

Ok Everyone, I finally got up the pictures and I tweaked the recipe a little more as I went. The original recipe was only for a 2-layer cake. I freaked out a little when I went to bake the first two layers because I hadn't baked red velvet cake before and the batter seemed abnormally shallow to me, so I thought it wouldn't rise up as much as it did (lesson learned). I immediately got to making batter for two more layers. This turned out kind of cool because somehow by a magical accident, I ended up with two shades of red. This allowed me to give the cake the cool 2-tone effect, which I can replicate by adjusting the amount of red I add to the cake, but I will admit, this was a happy accident.

Because of this error in judgement regarding cake rising, I also doubled the frosting recipe and I only increased the ganache recipe by half. This was still too much ganache in my opinion, but I wanted to counter the sweet of the Oreo frosting, so I went with it. If you haven't made ganache before, I don't recommend playing with ratios until you have made it a few times. Chocolate can be a harsh and mean mistress when messed with. You don't really want to end up with chocolate milk or chocolate 'curdles' your first time because you added too much cream, or it seized.

And yes, I am giving out the recipe, as I am not much of a 'secret recipe person.' I am not, however, revealing what kind of rum I used in my ganache. A good baker has to keep some trade secrets.

Oreo Ganache Red Velvet Cake

Cake

• 2 1/4 cups cake flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting and Ganache

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar (as needed)
• 1 package Oreo cookies , some set aside for topping, the others crushed (I turned them into crumbs in my food processor)
• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)
• Additional Chocolate Chips (optional)

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk the buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.

Using electric mixer, beat sugar and butter in large bowl until well blended.

Add eggs 1 at a time, beating until well blended after each addition.

Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide the batter between prepared pans. Bake the cakes until a toothpick inserted into center comes out clean, about 27 minutes.

Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in the vanilla. 

Add the crushed Oreos and mix until incorporated. I pulsed the Oreos into crumbs in my food processor and added these to the frosting. You can add the powdered sugar first and then fold the Oreos into the frosting for more of a cookies and cream look if you use chopped Oreos.

Add powdered sugar as needed for consistency and beat until smooth.

Place the chocolate into a medium bowl.  Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because it will easily boil over. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Allow the ganache to cool slightly before pouring over the  cake.

Assembly:

Place 1 cake layer, flat side up, on platter.

Spread 1 cup frosting over top of cake and top with the second cake layer, flat side down.

Spread the remaining frosting over top and sides of cake.  

Pour the ganache by starting at the center of the cake and moving outward.

Sprinkle chocolate chips or Chopped Oreos on top as desired  

This can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.