Growing up we would have leftover cake or pie for breakfast. I continued this with my children. The highlight of a holiday was the next morning eating chocolate pecan pie, apple pie or ooey gooey cake for breakfast.
When I was told about the blog Desserts For Breakfast I knew it was a marriage made in heaven.
Cathie sent me a link recently about the Oreo Olalleiberry Chocolate Layer Cake suggesting the cake shots would be delicious. I replied back, in order to make the cake shots one needed to make the cake. And the challenge was accepted but a learning curve needed to follow. I was not familiar with olalleiberries. Olalleberries are genetically 2/3 blackberry and 1/3 raspberry and have a short growing season. I didn't think this time of year that was going to happen so I decided to substitute the raspberry as it is on the sweeter side. Then the next query was what was black cocoa?
Turns out when a recipe calls for Dutch cocoa the cocoa does not need to come from Holland, although mine does. According to David Lebovitz Dutch-processed cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Black cocoa is cocoa powder that has been heavily-Dutched.
Onward I went with the recipe. Although I was able to find black cocoa online I did not find it locally and I did not want to wait so moving forward I used a full cup of my Droste cocoa which seemed to be acceptable in the cocoa world.. That was last week. Unfortunately I did not read the part about needing 8" pans.
Nine inch pans do not cut it when making a cake that requires cutting each layer in half. My 9" cake pans made a very low and puffy cake. Off I went on the search for 8" cake pans. I did not own any, Raley's did not have any and either did Rite Aid. So I called my friend Cheryl. She did not have any either.Jo-Ann Fabrics is a vendor for Wilton cake supplies so with my coupon on Monday off I went to buy cake pans. Some fabric and two 8 inch cake pans later I was in business.
Wednesday I started baking my cake. Other then using a cup of my Droste cocoa I followed the cake recipe from the blog. After that I diverged a little. I used the buttercream icing recipe that Kelsey and I learned when we took our cake decorating class.
2 cups Crisco
2 tsp butter flavor
3/8 cup water
2 lb. confectioner sugar
2 tbl meringue powder
7/8 cup raspberry puree
4 tbs. cocoa
To make the raspberry puree I defrosted one l0 oz package of frozen unsweetened raspberries in a sift. Force the thawed berries through the sift using the back of a spoon. Add to this 1/4 cup sugar and 1 tsp lemon juice.
For the dark chocolate ganache I also did not change up the recipe.
After splitting the layers of your cake, spread a layer of buttercream frosting and coarsely chopped oreo cookies. I used four per layer. Frost your entire cake and then spread the cooled ganache over your cake.
The only thing I would do different next cake is using the leftover puree between each layer of cake giving an even more berry flavor.
I also did not have any cake to make the shots but I do have leftover buttercream and puree. Hmmm -I need to figure out what to do with those.