Vertical Layer Cake
Rating
This Vertical Layer Cake defies science.
Ingredients
- FOR THE CAKE:
- Cooking spray
- 9 eggs, separated
- ½ c. plus 1 tbsp. all-purpose flour
- ⅓ c. black cocoa
- ¾ c. plus 3 tbsp. granulated sugar, divided
- ¼ tsp. kosher salt
- 3 tbsp. very finely crushed Oreos
- Powdered sugar, for dusting
- FOR THE FILLING AND FROSTING:
- ¼ c. cold water
- 2 (0.25-oz.) packets unflavored gelatin
- 4 c. heavy cream
- 1 c. powdered sugar
- 1 tbsp. pure vanilla extract
- Pinch kosher salt
- FOR THE TOPPING:
- 1 c. chocolate chips
- 1 tbsp. coconut oil
- Crushed Oreos, for topping
- Mini Oreos, for topping
Instructions
- Preheat oven to 350°. Line a half sheet pan and a quarter sheet pan with parchment paper and generously grease both with cooking spray. In a medium bowl sift together flour, cocoa powder, and salt.
- In a large bowl beat egg yolks until thick. Gradually add ¾ cup sugar in stages and beat until pale. Fold in 3 tablespoons crushed Oreos and flour mixture.
- In another large bowl beat egg whites until soft peaks form. Add remaining 3 tablespoons sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
- Pour ⅔ the batter into prepared half sheet pan and the remaining ⅓ batter into prepared quartered sheet pan, spreading each into an even layer. Bake until tops spring back when lightly pressed, 14 to 16 minutes.
- Dust two clean kitchen towels with powdered sugar and invert warm cakes onto towels. Peel off parchment paper. Starting at the short end, use the towel to tightly roll each cake into a log. Let cool completely.
- Make filling: In a small microwave-safe bowl, pour in water and sprinkle gelatin evenly on top. Let bloom for 5 minutes, then microwave for 10 seconds until fully liquid—do not overheat! Strain out unmelted gelatin, if necessary.
- In a large bowl using a hand mixer, beat together heavy cream, powdered sugar, pure vanilla extract, and salt, until medium peaks form. Slowly stream in melted gelatin and continue beating until stiff peaks form. Refrigerate for at least 30 minutes, until ready to use.
- When cake is cool, unroll gently and slowly. Using a bench scraper, divide the larger cake into 3 long strips and divide the smaller cake into 2 long strips, trimming excess off sides so that each strip measures about 3 ⅔” wide.
- Spread half the filling evenly over the 5 strips of cake. Roll one strip back into a spiral, connecting it with the next strip, until all strips are connected into one single spiral cake. Turn cake on its side and transfer to a platter, so that the spiral swirl is visible from the top. Wrap tightly in plastic wrap and refrigerate until well chilled, at least 1 hour, up to overnight.
- Once rolled cake is fully chilled, use remaining filling to frost cake evenly. Chill until ready to decorate.
- In a medium microwave-safe bowl, microwave chocolate and oil in 20 second increments until fully melted, stirring well after each increment. Drizzle on chilled cake, letting some chocolate drip off the sides, then top with Oreos.
