A logic defying vertical cake? Surely not! This cake will have your friends cocking their heads to the side wondering how you managed to achieve such a feat. But you know with some clever rolling, you could be making your very own vertical cake. With our instructional step by step!
FOR THE CAKE:
1/2 c. plus 1 tbsp. all-purpose flour
Powdered sugar, for dusting
3/4 c. plus 3 tbsp. granulated sugar
1/4 tsp. kosher salt
9 eggs, separated
1/3 c. black cocoa
3 tbsp. very finely crushed Oreos
FOR THE TOPPING:
Crushed Oreos, for topping
1 c. chocolate chips
1 tbsp. coconut oil
Mini Oreos, for topping
FOR THE FILLING AND FROSTING:
4 c. heavy cream
1/4 c. cold water
Pinch kosher salt
1 c. powdered sugar
1 tbsp. pure vanilla extract
2 (0.25-oz.) packets unflavored gelatin
Line a half sheet pan and a quarter sheet pan with parchment paper. Set aside.
Add flour, cocoa powder, and salt into a medium bowl.
In another bowl whisk egg yolks until thick. Gradually add ¾ cup sugar in stages and whisk until pale. Fold in 3 tablespoons crushed Oreos and flour mixture.
Next whisk egg wh̾i̾t ̾es until soft peaks form. Add remaining 3 tablespoons sugar a little at a time and continue to beat until stiff peaks form. Fold egg wh̾i̾t ̾es into batter in two batches.
Pour ⅔ the batter into half sheet pan and the remaining ⅓ batter into prepared quartered sheet pan.
Bake at 350° for about 14 to 16 minutes.
Cover two clean kitchen towels with powdered sugar and turn the warm cakes over onto the towel. Peel off parchment.
Use the towel to tightly roll each cake into a log starting at the short end. Allow it cool completely.
Pour in water and sprinkle gelatin evenly on top into a small microwave-safe bowl. Let bloom for 5 minutes, then microwave for 10 seconds. Then take it out and strain out un-melted gelatin.
Beat together heavy cream, powdered sugar, pure vanilla extract, and salt with a hand mixer until medium peaks form. Slowly stream in melted gelatin and continue beating until stiff peaks form. Refrigerate until ready to use.
When the cake is cool, unroll gently and slowly. Divide the larger cake into 3 long ṩẗŕïṗs and divide the smaller cake into 2 long ṩẗŕïṗs. Trim the excess on the sides so that each ṩẗŕïṗ measures about 3 ⅔ inch wide.
Cover half the filling evenly over the 5 ṩẗŕïṗs of cake. Roll one ṩẗŕïṗ back into a spiral, connecting it with the next ṩẗŕïṗ, until all ṩẗŕïṗs are connected into one single spiral cake. Turn the cake so that it is standing up and place in the fridge for a few hours or overnight, covered well.
Whip the buttercream well again so that it is smooth. Place a crumb coat of frosting on top and sides of the cake. Refrigerate for 1 hour. Then place another layer of frosting on top and refrigerate for another hour.
Melt the chocolate and cream together until smooth. Using a teaspoon make drips along the edge and then spread out on top. Top with chocolate and Oreos and ready to serve.