My mom's birthday is coming up and my siblings asked me to make oreo cake. My mom is lactose intolerant so I cant use most oreo cake recipes due to the use of whipped cream. So im taking the Palet D'or recipe from Sebastian Rouxel and Thomas Keller in the Bouchon Bakery Cookbook as the base for it. My mom loved this cake. I want to make a double layer cake except I will be incorporating an oreo butter cream and under the chocolate glaze, there will be vanilla buttercream.
Question 1: The Bouchon recipe for the devil's food cake component makes a thin sheet cake. If Im converting this into a 2 layer 9 inch cake would I double the recipe?
DEVIL’S FOOD CAKE
All-purpose flour 101 grams / ½ cup + 3½ tablespoons
Unsweetened alkalized cocoa powder 31 grams / ¼ cup + 2 tablespoons
Baking soda 2.5 grams / ½ teaspoon
Baking powder 0.5 grams / ⅛ teaspoon
Kosher salt 1 gram / ⅜ teaspoon
Eggs 56 grams / 3½ tablespoons
Granulated Sugar 126 grams / ½ cup + 2 tablespoons
Vanilla paste 2 grams / ⅜ teaspoon
Mayonnaise 86 grams / ¼ cup + 2½ tablespoons
Water, at room temperature 105 grams / ¼ cup + 3 tablespoons
Question 2: How much buttercream would I need? How much of the buttercream should I reserve for oreo buttercream? How many oreos should I use for this? I just want an idea so I dont have too much leftover. One recipe makes 1 2/3 cups.
Question 3: Would a French buttercream translate well into an oreo buttercream? Im using the french buttercream for Bouchon Bakery's macarons. My sister doesn't like overly sweet frosting so im thinking a french buttercream would work well.