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Purple Oreo Chocolate Cake

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A delightful dessert combining the richness of chocolate with blueberries and purple sweet potatoes, offering a healthier twist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup neutral oil
  • 2 tsp pure vanilla extract
  • 1 cup hot water
  • 3/4 cup blueberries
  • 1/3 cup mashed purple sweet potato
  • 1 1/2 cups unsalted butter
  • 5 1/2 cups powdered sugar
  • 1/3 cup heavy cream
  • 2 tsp pure vanilla extract
  • 1/4 tsp fine salt
  • 18 Oreos (crushed)
  • 2 tbsp blueberry puree
  • 12–16 whole Oreos (for decoration)
  • 1/2 cup extra crushed Oreos (optional)

Instructions

  1. Cook the blueberry puree by simmering blueberries until they burst, then press through a fine mesh sieve into a bowl and set aside.
  2. Cook purple sweet potato until tender, then mash it until smooth and set aside.
  3. Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them.
  4. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  5. In another bowl, whisk together eggs, buttermilk, oil, vanilla extract, blueberry puree, and mashed sweet potato until smooth.
  6. Gradually combine wet and dry ingredients, slowly mixing in hot water until smooth.
  7. Distribute batter evenly into prepared cake pans and bake for 24-28 minutes or until a toothpick comes out clean. Cool cakes for at least 2 hours.
  8. Make the buttercream by beating softened butter until creamy, then mixing in powdered sugar, heavy cream, vanilla extract, and salt, along with reserved blueberry puree and crushed Oreos.
  9. Level cooled cake layers, stack them with buttercream between layers, and apply a crumb coat around the exterior. Chill for 20-30 minutes.
  10. Add a final layer of buttercream, smoothing it out, and decorate the top with additional crushed Oreos and whole Oreos.
  11. Chill the decorated cake for at least an hour before slicing and serving.

Notes

Store in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.

Nutrition

Keywords: cake, chocolate cake, dessert, healthy dessert, blueberry, sweet potato

Find it online: https://alexandrarecipes.com/purple-oreo-chocolate-cake/