Oreo Tiramisu Layers (Print Version)
# Ingredients:
→ Chocolate Sheet Cake
01 -
190g plain flour
02 -
266g white sugar
03 -
25g cocoa powder
04 -
3g baking powder
05 -
9g baking soda
06 -
2g table salt
07 -
180g hot water
08 -
3g instant coffee granules
09 -
120g buttermilk at room temp
10 -
75g cooking oil
11 -
64g sour cream at room temp
12 -
112g eggs (2 large) at room temp
13 -
4g vanilla flavoring
→ Chocolate Pudding
14 -
2 boxes (3.9 oz each) instant chocolate pudding mix
15 -
980g full-fat milk
→ Oreo Whipped Cream
16 -
226g cold block cream cheese
17 -
125g icing sugar
18 -
4g vanilla flavoring
19 -
480g cold whipping cream
20 -
66g smashed Oreos
→ Assembly & Garnish
21 -
300g broken Oreos
22 -
14 intact Oreos for topping
# Instructions:
01 -
Heat oven to 162°C. Put parchment in a 9x13-inch pan and spray with cooking oil. Drop two flower nails in the middle area, a bit apart, flat side down. Coat nails well with cooking spray.
02 -
Grab a big bowl and stir flour, white sugar, cocoa, baking powder, baking soda, and salt until they're all mixed up.
03 -
In another bowl, melt coffee in hot water. Pour in buttermilk, cooking oil, sour cream, eggs, and vanilla. Stir till smooth and well mixed.
04 -
Put half the dry stuff into your wet mix, stir just enough. Add the rest of the dry stuff, but don't stir too much.
05 -
Pour mix into your pan, move flower nails around evenly. Tap pan on counter to get air out. Cook for 32-37 minutes, turn halfway for even baking.
06 -
Let cake sit in pan for 15 minutes, then move to a wire rack until fully cool. Use a bread knife to cut cool cake into 1-inch squares.
07 -
While cake cools down, mix pudding powder with cold milk in a big bowl until smooth. Cover with plastic and stick in the fridge until firm.
08 -
In a bowl, beat cold cream cheese on medium until smooth. Slowly add icing sugar, mix on low first so it doesn't fly out, then speed up to medium-high for a minute.
09 -
Add vanilla to your cream cheese mix. Slowly pour cold whipping cream down the bowl side while mixing on medium-high. Fold in smashed Oreos just enough until cream holds shape. Chill until needed.
10 -
Put half your cake squares at the bottom of a trifle bowl, covering it all. Spread half the chocolate pudding on top of cake evenly.
11 -
Sprinkle 1 cup of whole or smashed Oreos over your pudding. Add half the Oreo cream on top, using a flat knife to smooth it out.
12 -
Do it all again with leftover cake squares, pudding, Oreos, and cream. Top with whole Oreos and fancy cream swirls.
# Notes:
01 -
Make your cream right before you build the layers so it stays nice and fluffy.
02 -
Those flower nails spread heat around so your cake bakes more evenly.
03 -
Don't mix the cream too much or it'll turn runny and you can't fix it.