Are you ready for a serious chocolate overload? This is cake is so good I've made it 3 times in the space of two weeks and will be baking it again later this week. It's a simple cake that looks impressive and everyone will think you've spent hours on this creation! I adapted a recipe I found online. It's a really nice, moist chocolate cake with a cookies and cream filling topped with chocolate ganache and more Oreos. I took this to my work and J took one to his work as well. Here are the comments received...
‘Okay, so that cake seriously competes with the after eight mint cupcakes... It's AMAZING!’
‘OMG....that cake was amazeballs!! My compliments to the chef ;)’
I think I've died and gone to cake heaven!
You really have to try this cake for yourself especially if you like chocolate and Oreos. I used chocolate creme Oreos the first time round as the supermarket had sold out of normal Oreos (gasp!). I do think it looks better with the regular Oreos as you get a bit of colour contrast. As I said, I've made this a few times so I've varied the decoration a little. I quite like the one with the whole Oreo in the centre rather than crushed up Oreos.
I'm sending this to We Should Cocoa hosted by Choclette from Tin and Thyme. The theme this month is anything goes so here's my chocolate overload entry.
Makes 1 large cake
For the cake
350g caster sugar
220g plain flour
85g cocoa powder
1.5 teaspoon baking powder
1.5 teaspoon bicarbonate of soda
125mls vegetable oil
1 teaspoon chocolate extract (or use vanilla extract)
250mls boiling water, cooled for a few minutes
For the filling
400mls double cream
225g cream cheese
85g icing sugar
14 Oreo cookies, crushed
For the ganache
200mls double cream
200g dark chocolate
- Preheat the oven to 180C.
- Grease and line 2 x 18cm round tins.
- Place the sugar, flour, baking powder, bicarbonate of soda and cocoa powder in the bowl of an electric mixer and mix briefly.
- Add in the milk, oil, eggs, chocolate extract and finally the slightly cooled boiling water.
- Mix until smooth.
- Divide the batter between the 2 cake tins and bake for approximately 30-35 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely on a wire rack before decorating.
- To make the filling, whip the cream until stiff then set aside.
- Beat the cream cheese with the icing sugar until smooth.
- Stir in the whipped cream and crushed oreos.
- Chill in the fridge if not using immediately.
- To make the ganache, heat the cream gently until it's just starting to bubble - don't let it overboil.
- Add in the chocolate in small pieces whilst stirring.
- Whisk for a few minutes until it's smooth.
- Allow to cool for 5-10minutes before using.
- To assemble the cake, cut 4 strips of parchment paper and lay them on each side of the cake board (see picture above)
- Place one cake upside down on the cake board.
- Spread the cream cheese filling evenly on the cake, smoothing out the edges as you go.
- Add the second cake on top.
- Pour the ganache from a height on to the centre of the cake and allow it to spread out until it's dripping down the edges of the cake.
- Decorate with piped rosettes of cream and half an Oreo Cookie as shown. I also added more crumbles Oreos as you just can't have too many!
- Remove the parchment paper and you should have a clean cake board.