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!
- 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
- Preheat oven to gas mark 4. Grease and line two 9 inch baking tins with parchment paper
- Whisk together the cocoa powder and the boiling water in a large bowl
- Cream butter and sugar in a medium bowl. Add eggs, milk and vanilla extract and mix thoroughly. (Wet ingredients)
- Whisk together the remaining dry ingredients (flour, sugar, salt and baking powder)
- Add half of the dry mix to the cocoa and mix, then add half the wet mix and stir to combine. Repeat.
- 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.
- Meanwhile, separate the 8 Oreos – place the biscuits in the food processor and pulse until you have fine crumbs.
- 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.
- 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.
- Use the final third of the icing to coat the sides of the cake. A palette knife is useful for this.
- Top with a mountain of mini Oreos.
Make this soon, I promise you won’t regret it!