Chocolate seems to be dominating my blog recently, so before I break from that theme to enter other territories I thought I would share my Oreo chocolate cake recipe. It’s made up of three chocolate fudge cake layers which are sandwiched between chocolate ganache, slathered in Oreo cookie frosting and topped with chocolate drips and Oreo cookies. Make it for your next special occasion and your guests will be forever grateful (if a little heavier…).
Ingredients (the quantities might sound like a lot- but this is a big old cake!):
- For the cake: 400g plain flour, 450g caster sugar, 125g cocoa powder, 3tsp baking powder, 3tsp bicarbonate of soda, 4 eggs, 350ml milk, 225ml vegetable oil, large pinch salt, 300ml boiling water
- For the ganache: 300g milk chocolate, 200ml double cream
- For the Oreo frosting: 300g butter, 800g icing sugar, 3tbsp milk, 1 pack oreos (crushed into crumbs)
- For the drips: 100g dark chocolate, 120ml double cream
Method:
- Preheat the oven to 180c then grease and line three 8 inch cake tins.
- Place your plain flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large mixing bowl and stir briefly to combine.
- In a jug, mix together the eggs, milk and oil. Make a well in the bowl of dry ingredients and pour in the wet. Whisk together until smooth, then measure out your boiling water. Add the boiling water in a few additions, carefully mixing to distribute it through the cake mix. It will be very runny, but this is what makes the cake so moist. Once smooth, pour the batter into the three cake tins and bake for 30-35 minutes. Once baked, leave to cool completely.
- While the cakes are cooling make the chocolate ganache. Finely chop the milk chocolate and place in a bowl. Heat the cream until nearly boiling then pour straight over the chopped chocolate and allow to melt. Stir until smooth then set aside to cool.
- Now make the buttercream. Place the butter in a large bowl (or the bowl of a stand mixer) and whisk (using electric beaters) until pale and thick. Add the icing sugar in additions and keep beating until it becomes white, light and fluffy (about 5 minutes). Now add the Oreo crumbs and milk. Whisk again to combine then adjust the consistency by adding a drop more milk if necessary. Set aside.
- Make the chocolate ganache for the drips now, to allow cooling/ thickening time. This ganache should be runnier than your filling you’ve already made. As before, heat the cream and pour all over the chopped dark chocolate. Mix until smooth then set aside until it reaches a thick but still pourable consistency.
- Now it’s time to assemble your cake! Layer up the chocolate sponges with milk chocolate ganache (and a little Oreo frosting too, if you like!) then coat the whole cake in a thin layer of the Oreo frosting (a crumb coating). Chill for 10 minutes, then use the remaining frosting to create a thick outer layer. Smooth down with a palette knife and cake scraper. Chill again to firm the edges, then pour the runny dark chocolate ganache over the top, allowing it to drip down the sides.
- Now you can garnish with more Oreos and serve!
