Coffee Oreo Chocolate Cake with Salted Butterscotch Drip

Instructions

Make the cake:

1. Preheat oven to 350°F. Spray 3 6-inch round cake pans with nonstick spray. Set aside.
2. In a large bowl or bowl of an electric mixer, whisk together the sugar, oil, sour cream, and buttermilk until smooth. Add the egg and vanilla and whisk until fully incorporated.
3. Using the paddle attachment of a stand mixer or a handheld mixer, gradually mix in the sifted flour, cocoa powder, baking soda, baking powder, and salt. Mix about 2 minutes, occasionally scraping down the sides of the bowl, until thoroughly combined without lumps.
4. In a microwave-safe measuring cup, microwave 1/2 cup water until boiling, then stir in the espresso to dissolve.
5. While constantly mixing the batter, gradually stir in the hot coffee. Mix until smooth and even in consistency (making sure to scrape the sides and bottom).
6. Divide batter into the 3 greased 6-inch cake pans. 
Bake for 19-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Remove cakes from the oven and allow them to cool in the pan for 30 minutes. Then, remove the cakes from the pans and finish cooling on a wire rack to room temperature. Wrap the cakes in plastic wrap and chill in the fridge before frosting.

Make the frosting:

1. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream the butter and cream cheese on medium-high speed for about two minutes. Add the espresso powder and vanilla, and beat until smooth and creamy.
2. With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
3. Increase the speed to medium-high and beat the frosting for five minutes, until light in color and fluffy in texture.
4. Add the Oreos to a baggy and beat with a rolling pin until crushed into fine crumbs. (Alternatively, pulse in a food processor until fine crumbs form.) Mix Oreo crumbs into the frosting until evenly combined.
5. Finally, use a wooden spoon to mix by hand to stir out extra air bubbles.

Make the ganache:

1. Finely chop the chocolate and place in a bowl. Microwave heavy cream just until it begins to bubble. Pour hot cream over chocolate, then immediately cover with foil. Let the chocolate sit, undisturbed, about 5 minutes. Then stir until smooth. Cool for a few minutes before filling cake to avoid softening the frosting.

Make the butterscotch: (can be done in advance)

1. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, heavy cream, and salt. Stir the mixture with a rubber spatula until fully blended. Bring the mixture to a boil and boil for 5-6 minutes, occasionally scraping down the sides of the pan.
2. Remove the sauce from the heat, then stir in the vanilla and bourbon. (It should still be liquidy). Transfer to a heat-proof container to cool to room temperature. (It will thicken as it cools.)
3. If not using immediately, store covered in refrigerator. Microwave a few seconds and stir to bring to room temperature when ready to use.

Assemble:

1. Temperatures are important for successful assembly! Once the cakes are chilled, use a serrated knife to even the tops, if needed. Smear a dab of buttercream on the center of a cake board and place the first cake layer down.
2. Scoop cream cheese frosting into a piping bag or baggy with a cut corner. Pipe a ring around the edge of the cake. Spread ganache (slightly warm and spreadable) inside the ring of frosting. Sprinkle half of Oreo pieces on top of the ganache. Pipe a layer of frosting over the entire cake.
3. Place second cake layer over the frosting and repeat the frosting ring, ganache, Oreos, and frosting layer.
4. Add final cake layer. Cover outside of cake in frosting and smooth over the sides.
5. Carefully cover the cake and refrigerate until chilled.
6. When ready to serve, bring the butterscotch to room temperature and stir. (It should be a thick, glossy, drippy consistency.) Slowly pour butterscotch sauce (about 1/2 of the recipe) over the top of the cake and let it drip down the sides.
7. Serve at room temperature or chilled. Store in the refrigerator for up to 5 days. To freeze, wrap slices in plastic wrap, place in a baggy or air-sealed container, and store in the freezer up to 2 months.