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Chocolate cake with chocolate ganash and Oreos

Just finished up my granddaughter Victoria's 13th birthday cake. She had specific things that it had to have: It had to have Oreos around the base, it had to be all chocolate, and it had to have ganash. Anything else I could add was okay. So, this is a 4 layer chocolate sour cream cake with chocolate butter cream filling, and covered with chocolate butter cream on the outside.

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Comment by Linda Wolff on July 18, 2014 at 12:21pm

Thank you Tim.

Comment by Timothy Jansen on July 17, 2014 at 2:33pm

YUMMY!!!!

Comment by Linda Wolff on March 25, 2013 at 11:47pm

Thank you Betty! =O)

Comment by Betty on March 23, 2013 at 11:43pm

That looks sooooo good. Yumm!!! Anything with chocolate is my favorite.

Comment by Linda Wolff on March 23, 2013 at 12:50pm

Good one, Katy! lol!

Comment by Katy Nott on March 23, 2013 at 12:48pm

I see exactly where you're coming from Linda and don't blame you for wanting to be over cautious.  lol - just tell him whipped cream is a magic cure for flu....................

Comment by Linda Wolff on March 23, 2013 at 12:28pm

Thank you Katy.

We have heavy whipping cream and cream. The heavy whipping cream is what I would use and for a Black Forest cake, you typically expect whipped cream. Your way maybe the way to go, but since I made this same cake last year with the cream, and he was so sick with flu that he didn't get a chance to really even try it, and, since we have so much flu going around this year again, I was hoping to come up with something that would be a safe guard....just in case!

Comment by Katy Nott on March 23, 2013 at 12:14pm

By the way - this cakes looks BLOOMIN' GORGEOUS!

Comment by Katy Nott on March 23, 2013 at 12:13pm

Linda, just a thought and I don't want to inundate you with ideas...

What about making a chantilly-style cream instead of just standard whipped cream?  All I do for that is whip the double cream, then stir in sifted icing sugar to taste.  It stabilizes the cream, making it slightly firmer and will most definitely hold up for 24hrs in the fridge.  I sometimes put this on top of jam filled vanilla cupcakes and Mick would kill for them!  I made some last weekend and he had the last cake on Thursday, still fine.  No running, no oozing and no going off.  Of course, I don't know if your cream is the same as ours and if it will work, but it's something you can make a small amount of and see how it stands up?

Comment by Linda Wolff on March 23, 2013 at 11:34am

Tim, please send me the recipe? I need all the help I can get here.

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