I usually refer to the four seasons by something food-related. And well right now…it’s GIRLSCOUT COOKIE season!! I have seen a Samoa theme bundt cake recipe floating around the interschnitzel, but since drip cakes are (really mouth-watering to look at) and also super trendy right now, I
wanted needed to come up with my own idea. Especially since I was going to have the opportunity to actually eat this one. 😀 So here she is….
The cake itself is a very moist, layered chocolate cake with a caramel buttercream filling between each layer. The outside frosting is a basic American buttercream with a dark chocolate drizzle, Samoa cookie crumb garnish at the bottom, and topped with more cookies, caramel, and shredded coconut.
Of course I needed the extra height and delicious drama of white chocolate shards containing every thing Samoa related I could possibly fit in there.
I even saved some Samoa cookie crumbles to add to the white chocolate shards. I can honestly say, adding the cookie crumbs to the bottom of the cake made the it taste so much more delicious than I had imagined. It was almost like having a crust at the bottom of the cake. Since Samoas are a softer cookie so it wasn’t too crunchy.
instead of making my own caramel for the drizzle and cake filling, I decided to pick up a few packets of these Wilton Salted Caramel Candy Melts (which tasted so good).
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup sour cream
- 1 cup water
- 1 tsp vanilla
- 2 eggs
- Preheat oven to 350 degrees
- First combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk until well combined.
- Add oil and sour cream and mix at a medium speed until just combined.
- Gradually add water and continue to mix.
- Add vanilla and eggs (one at a time). Mix until combined.
- Pour batter into greased and floured cake pans (I used 6″ round pans) and tap on counter to release any air bubbles and bake 25-30 minutes or until toothpick comes out clean.
- 2 cups (4 sticks) unsalted butter, softened
- 5-6 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp milk
- 1/2 tsp salt
- Beat butter and salt in mixer until fluffy and white, about 2-4 minutes. For this cake I really wanted a whiter color to my frosting and the key to whiter buttercream frosting is to beat the butter for quite a few minutes during this part.
- Slowly begin adding in the powdered sugar, about half a cup at a time. When the mixtures begins drying up a little, add in vanilla, and continue to adding powdered sugar. If the mixture begins to dry up again add the milk if needed. I find that living in a humid environment there are many times I don’t even need to add milk to my buttercream.
Caramel Frosting Filling
- 1 packet Wilton Salted Caramel Candy Melts
- 1 cup buttercream frosting
- Pour the caramel candy melts into a glass bowl and heat in 15 second increments until completely melted. Let cool for just a few minutes.
- Add melted caramel to about one cup of the buttercream frosting we just made, leaving the rest aside to frost the outside of the cake.
- Once your cakes have cooled, use a serrated knife to trim off the tops to create even layers.
- Stack cake layers together while adding a layer of the caramel frosting between each layer.
- Once cake is assembled, add a crumb coat of the regular buttercream, and place in fridge to cool for about 30 min.
- After about 30 min in the fridge, your cake is ready for a final coat of buttercream. Use a straight-edged spatula, or a PME scraper to get your frosting a smooth as possible. You can even add a dab or two of leftover caramel around the sides of the cake and then smooth out again to create a cool smear effect.
- Place fully iced cake back in the fridge for another 30 minutes to chill.
- Now take some actual Samoa cookies (the single most important and delicious ingredient) and use your hands to break them up and crumble them in a bowl.
- Take your cookie crumbles and using your hand, slowly add small handfuls at a time to the bottom portion of the cake.
White Chocolate Shards
- Melt some white chocolate candy melts in the microwave in 15 second increments until it reaches a spreadable consistency.
- Line a baking sheet with parchment paper, and begin spreading out the white chocolate as evenly as possible.
- Melt a couple of dark chocolate chips, and caramel candies separately, then drizzle each of them over the white chocolate.
- Next add some of the leftover cookies crumbs and top with shredded coconut.
- Place in fridge to cool.
- Once the white chocolate has completely hardened, break into shard-like pieces by breaking off horizontally.
Dark Chocolate Drizzle
- Next melt some dark chocolate chips in the microwave in 15 second increments until runny. Be sure not to overheat as this will ruin the chocolate and require you to start over. I have done this on many occasions before I finally learned my lesson here. 🙂
- Pour melted chocolate into a piping bag and use scissors to snip off the end of the bag once you have your cake has been chilled and you are ready to do some drizzle up in hizzle. Ha! Couldn’t help it. 😛
- Drizzle chocolate over edges of your cake leaving some areas to drip further than others.
Be sure to add all of your cake toppings and shards before the dark chocolate hardens so you may need to move quickly.
When decorating; I usually start by adding height with the white chocolate shards and then work my way down from there by adding cookies, a few caramel frosting swirls, cookie crumbs, coconut shards, and maybe some more caramel drizzle on top.