Chocolate Oreo Birthday Cake

 

Ingredients:

300g Self-raising flour

410g Caster Sugar

3 Eggs

185g Butter

50g Cocoa Powder

150ml Water

 

Butter Icing:

500g Icing Sugar

160g Unsalted Butter

50ml Milk

X10 Oreos (crushed)

 

Chocolate Ganache:

100g Milk Chocolate

200ml Double Cream

Maltesers

Chocolate Buttons

 

 

Method:

Preheat the oven to 160 degrees and line three circular 20cm cake tins.

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1. Cream together the butter and caster sugar in a bowl until pale and creamy.

2. Then add in the eggs and continue to mix the ingredients.

3. Next, sift in the flour and cocoa powder and slowly add in the water. Continue mixing all the ingredients to remove any of the lumps.

4. Once you’ve made your cake mix, equally transfer the mixture into three previously prepared cake tins.

5. Place the cakes in the oven and cook them for 20-25 minutes, until golden brown.

6. Remove the cakes from the oven and leave them to cool on a wire rack.

7. Now you can prepare the butter icing.

8. Place the Oreos in a plastic sealed bag and using a rolling pin, crush the Oreos into small pieces. Once crushed, leave to one side, ready to use later.

9. Weigh out the icing sugar and butter and then sift the icing sugar into the bowl, add in the butter and then mix them together. Slowly add in the milk and continue stirring to form a light, fluffy icing.

10. Slowly add in the crushed Oreos, stirring between each addition.

11. Once you’ve added all the Oreos, you’ll have your butter icing ready to use.

12. Using a knife, spread the butter icing between the sponge layers to sandwich the sponges together.

13. Then using a knife, spread the butter icing over the top and the sides of the cake to cover it.

14. After you’ve covered your cake, leave the cake to one side whilst you prepare the chocolate ganache.

15. In a glass bowl over warm water, place the double cream and chocolate in the bowl together to melt and chocolate in the cream.

16. Once combined, pour the ganache over the top of the cake and slowly spread it over the top of the cake. To create the drip effect, when nearing the edge of the cake slowly spread the ganache over the edge of the cake to allow the ganache to fall down the side.

17. Now the cake is covered in the ganache, add the chocolate buttons and decorations on top of the cake. You can use any chocolates, I chose to use buttons, Maltesers and Oreos.

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Enjoy!