Cookies and Cream Cake

3. Cookies & Cream Frosting:
• 10 tablespoons (141 g) butter (at room temperature)
• 1 cup (226 g) cream cheese (at room temperature)
• 4 cups (500 g) powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 cup crushed Oreos (half for the frosting, half for decoration)

4. For the ganache (drip):
• 2/3 cup (113 g) dark chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Instructions

1. Cake Layers
1. Preheat the oven to 350°F (175°C). Grease three 8-inch (20 cm) cake pans and line the bottoms with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter for 30 seconds, then add the granulated sugar + vegetable oil and beat for 2 minutes.
4. Add the sour cream and vanilla.
5. Alternately add the milk and dry mixture (dry → milk → dry → milk → dry).
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Fold half of them into the batter, then gently mix in the remaining half along with the Oreo pieces.
8. Divide the batter evenly among 3 pans.
9. Bake for 35 minutes, remove when a toothpick comes out clean.
10. Let cool in the pans for 10 minutes, then cool completely on a wire rack.

2. Cookies & Cream Mousse