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!
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 Vegetable oil
- 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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