|Image credit: Baskin Robbins website|
As mentioned in my previous post, the Cookie Overload cake is a Baskin Robbins ice cream cake. In their website, this cake is described as "a combination of Chocolate and Vanilla Cookies 'n Cream ice cream, frosted with chocolate whipped cream topping and garnished with chocolate cookie crumbs and whole chocolate sandwich cookies."
Translated into chiffon cake, this is what I came up with.
|Very similar in appearance to the ice cream cake though a bit darker.|
To be honest, there is no reason to get all excited over this cake! It is nothing new really - basically the same inside as this other cake. The only differences are: 1) the frosting (which is actually made in the same way but with cocoa powder added to it); and 2) how the Oreo cookies are used for garnishing.
To make this cake, you will need more Oreo cookies, about 22-27 in total - 9 for the vanilla-Oreo chiffon, 12 for crushing and 1 (or up to 6) for garnishing.
First thing you need to do is bake your two cakes - one 8" round chocolate chiffon cake (recipe here) and one 8" round vanilla chiffon cake (recipe here). As suggested by one of our readers, fold 9 (instead of 6) coarsely chopped up Oreo cookies into the vanilla chiffon cake batter.
Before starting to assemble your cake, it is best to get the crushed up Oreos ready. To do this, you need to remove the cream centers of 12 Oreos. Place the separated cookies in a Ziploc bag and bash with a rolling pin until they turn into a combination of small and finely crushed pieces..
Next, prepare your chocolate whipped cream. For my frosting, I made the mistake of using 1/2 cup of dutch-processed cocoa powder which actually was a bit too much - the cream ended up with a slight bitter taste and also, it became darker than it needed to be. To repair it, I had to add a little more whipping cream and sugar. Thankfully, it turned out ok.
When making your chocolate whipped cream, use the same recipe here but beat in just 1/4 cup up to a maximum of 3/8 cup of cocoa powder with the cream cheese. Proceed with the rest of the steps in the same manner. In order to get a smooth frosting, it is important that the cocoa powder is very well incorporated with the cream cheese before adding it into the whipped cream.
To assemble the cake, you can trim the two chiffon cakes to 2" high. (This is actually just my preference. You can use half of each cake or whatever height you prefer.) Place your chocolate layer onto the cake board, spread some of the chocolate whipped cream, then top with the vanilla-Oreo layer.
Next, cover the whole cake smoothly with the chocolate whipped cream. (I didn't bother to crumb coat, so the side of my cake is not perfectly crumb-free!)
Take your reserved crushed Oreos and gently press them onto the lower third of your cake. This step is messy so make sure you have a tray underneath to catch all the excess cookie crumbs.
A cake slice looks like this.
I know it's not a very clean representation of the cut cake but you get the picture, don't you?