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Wednesday, May 5, 2021

Oreo cake

 

Oreo cake






Ingredients

 Cake Ingredients

400 g Unsalted Butter

400 g Light Brown Sugar

 400 g Eggs (roughly 8 medium)

325 g Self Raising Flour

75 g Cocoa Powder

2 tsp Baking Powder

4 tbsp Whole Milk


Oreo Buttercream Frosting

 300g Unsalted Butter (room temp)

 650 g Icing Sugar

 154 g Oreos (1 pack)

 2-5 tbsp Whole Milk


Decoration

175 g Dark Chocolate

1-2 tbsps Vegetable / Sunflower Oil

Oreos

Crushed Oreos


INSTRUCTIONS 

 For the Cake

 Heat the oven to 180C / 160C Fan and line three 20cm / 8inch cake tins with baking parchment - leave to the side.

In a stand mixer, beat together the butter and light brown sugar until light and fluffy.  Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined - try not to over beat the mixture!  If its really thick, mix in the whole milk to loosen.

 Divide the mixture between the three tins and smooth it over - bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.  If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly


For the Decoration

In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.  Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.

 In a food processor, blitz the packet of Oreo's to a fine crumb, and add into the buttercream.  Beat the buttercream again till smooth, and use the Milk to loosen it to a smooth consistency.

Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer.  Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!

 I covered the sides (and top) too!  Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes.  Repeat again with a slightly thicker layer of buttercream.

 I slather it on all over using an off-set spatula, and then run the metal scraper round until its smooth.  If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix!

 Once finished, melt the dark chocolate in a heat proof bowl until melted.  Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency.  I used 1 + 1/2 tbsps total.  Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip.

You don’t need to use too much per drip as it’ll drop quite far down by itself!  Fill in the top in with the rest of the chocolate so the top is also covered.  Refrigerate the cake for about 15 minutes.

 Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a whole oreo - sprinkle on some crushed oreos and huzzah!  You’re done!  Enjoy!

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