Spices & Sprinkles

This is a “snacking cake,” only one layer, black cocoa cake base with cookies and cream buttercream style frosting.

Black Cocoa Cake Ingredients:

• 150g flour (high alt.: 166g)
• 1/2 cup black cocoa
• 3/4 t baking soda (high alt.: 5/8 t)
• 3/4 t baking powder (high alt.: 5/8 t)
• 1.5 t salt
• 200g granulated sugar (high alt.: 188g)
• 1/2 cup neutral oil
• 2 eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 1 T vanilla
• 1/2 cup espresso, hot

Cookies & Cream Frosting Ingredients:

• 10 Oreos, crushed to your preference
• 1/2 cup butter, softened
• 180g powdered sugar
• 1 T vanilla
• 1 t salt
• ~2 T heavy cream or milk, slowly add more or less than 2 T to your preference

Cake Directions:

1. Whisk together sugar (200g), oil (1/2 c), and eggs (2) together in a large bowl.
2. Add buttermilk (1/2 c) and vanilla (1 T) and whisk again.
3. Add dry ingredients-flour (150g), black cocoa (1/2 c), baking soda (3/4 t), baking powder (3/4 t), and salt (1.5 t)-and mix until incorporated.
4. Slowly add the hot espresso (1/2 c) and whisk until fully combined. It will be a thin batter.
5. Pour into a 8×8 pan that is sprayed and bottom-lined with parchment paper.
6. Bake at 350 (high alt.: 365) for about 40 minutes (high alt.: 35) or until a toothpick comes out clean.

Frosting Directions:

1. Cream butter (1/2 c) until light and fluffy.
2. Add powdered sugar (180g), vanilla (1 T), and salt (1 t) and mix.
3. Slowly add heavy cream or milk until your desired texture and whip again until light fluffy.
4. Mix in crushed Oreos and top the cooled cake.

Cake recipe by: @terrencebakes (with minor tweaks)