Cookies N' Cream Cake

September 24, 2018

Seriously indulgent, easy on the eye but most of all - bloomin' delicious. A three tier chocolate sponge, coated in smooth Oreo buttercream and decorated with a silky chocolate drip - without further-ado here is my freshly updated recipe for this Cookies n' Cream showstopper!

Ingredients

 

For the Cake

- 750g Butter

- 750g Sugar

- 9 Eggs

- 4tbsp Natural Yoghurt

- 675g Self Raising Flour

- 75g Cocoa Powder

- 5-7tbsp Milk

 

For the Icing

- 500g Butter

- 1Kg Icing Sugar

- 20 Oreo Cookies

- 1tsp Vanilla essence

- 3-4 Tbsp Milk (if required)

 

For the Topping

- 8 Oreo Cookies

- 100g Dark chocolate

- 1tbsp Vegtable oil

 

 

METHOD

 

- Preheat your oven to 160C/140 (fan) and grease and line 3 x 8" tins.

 

- Now I find it easier to make the sponges in three separate batches - simply because it makes mixing the ingredients together a little easier but you of course can feel free to do it all in one!

 

- In a large bowl beat together the butter and sugar until light and fluffy.

 

- Add the eggs one at a time until they are completely incorporated (don't worry if the mixture looks curdled - this can occasionally happen but the problem will go away once the flour is added.) before stirring through the yoghurt.

 

- Finally, fold in the flour and cocoa powder to form a thick mixture. Then add the milk a little at a time to loosen the batter, giving you a smooth and creamy cake batter.

 

- If making in three batches, pour into one of your lined tins and repeat the process for the other two cake tins before baking in the oven for 1 hour 20 minutes or until a skewer comes out clean when inserted in the cake. (it may seem like a long time - and it is! - but the slow cooking time takes this cake to another level of awesome!)

 

- Remove cakes from their tins and leave to cool completely.

 

- Once cooled prepare the icing by beating together the icing sugar, butter and vanilla - adding milk if the icing is too thick.

 

- In a food processor, blitz the oreos into fine pieces before stirring through the buttercream icing.

 

- Coat the cake with icing, and use a cake scraper to smooth the sides of your cake.

 

- Pipe eight buttercream roses around the top of the cake and position your oreos on each rose.

 

- Melt chocolate in a bowl and once completely smooth stir in oil to create a shiny drizzle that can then be used to achieve the drips on the side of the cake.

 

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