Hey all,

My usual target is to post a recipe every Sunday but as it’s Bank Holiday that’s been a little delayed this week. Hopefully despite the dreadful downpour outside you’ve had an enjoyable day off. As much as I love a bank holiday weekend, I know the upcoming week will mean squeezing five days worth of work into four which I’m slightly dreading if I’m honest.

As with every weekend, this one flew past and I barely scratched the surface of my to do list… =( Is it just me that always ends the week, clutching an task ambitious list?! What I DID do, was bake an amazing, fluffy two layer chocolate Oreo cake to celebrate some great A-Level grades gained in the family – slightly late, but well done once again boys!

Ingredients:

• 75g cocoa powder, sifted
• 150ml boiling water
• 4 large eggs
• 75ml milk
• 260g flour, sifted
• 410g caster sugar
• 1.5 teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla extract
• 150g unsalted butter, softened
• 600ml double cream
• 5 tablespoons icing sugar, sifted
• 1 tablespoon vanilla extract
• 8 Oreos
• Mini Oreos for decoration

Method:

1. Preheat oven to gas mark 4. Grease and line two 9 inch baking tins with parchment paper
2. Whisk together the cocoa powder and the boiling water in a large bowl
3. Cream butter and sugar in a medium bowl. Add eggs, milk and vanilla extract and mix thoroughly. (Wet ingredients)
4. Whisk together the remaining dry ingredients (flour, sugar, salt and baking powder)
5. Add half of the dry mix to the cocoa and mix, then add half the wet mix and stir to combine. Repeat.
6. Divide the batter equally into the two prepared baking tins and bake for 25-30 minutes, checking the cake is cooked through with a toothpick. Once ready, cool on a wire rack.
7. Meanwhile, separate the 8 Oreos – place the biscuits in the food processor and pulse until you have fine crumbs.
8. Take the white Oreo middles and combine with the double cream, icing sugar and vanilla extract and whisk until stiff. Add the biscuit crumbs and stir through.
9. To assemble, place the first cake layer on a cake board and spread over a third of the icing with a plastic spatula. Place the second layer on top and repeat.
10. Use the final third of the icing to coat the sides of the cake. A palette knife is useful for this.
11. Top with a mountain of mini Oreos.

Yum.

Make this soon, I promise you won’t regret it!

– Kay