John For those who love Oreo biscuits, this cake is full of Oreo flavour. Add to that a chocolate layer cake and it doesn’t come any better!
This is a rich, moist 3 layer chocolate cake that is iced with a beautiful buttercream full of crushed Oreos and topped with Oreo crumbs. Each mouthful has a light crunch from the Oreos mixed through the icing. You will definitely satisfy your Oreo craving with this cake.
The icing alone is fantastic that you will need to stop yourself from simply taking out a spoon and eating all the icing before you have finished layering the cake.
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slices
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Ingredients
Chocolate Cake
- 2 cups Plain Flour
- 2 cups White Sugar
- 3/4 cup cocoa powder sifted
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 Eggs Whisked
- 1 cup Buttermilk
- 1 cup Vegetable Oil or Canola Oil
- 1 1/2 tsp Vanilla Essence
- 1 cup Boiling Water
Oreo Icing
- 350 g Butter softened
- 275 g Copha softened
- 7 cups Icing Powder
- 3 cups Oreo Crumbs about 30 - 35 Oreos
- 1 tsp Vanilla Essence
- Milk a dash as required
Ingredients
Chocolate Cake
Oreo Icing
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Instructions
Chocolate Cake
- Pre-heat oven to 160°C (fan forced).
- Grease and line with baking paper, three 20cm baking tins. Use springform tins.
- Add flour, sugar, sifted cocoa, baking soda and salt to a large bowl and using a wooden spoon mix together to combine.
- Add eggs, buttermilk and vegetable oil to the bowl and mix well to combine.
- Add water and vanilla essence and using wooden spoon continue to mix through.
- Pour evenly into three 20cm baking tins. One method to spread the mixture evenly is to weigh the mixture. Just remember to weigh your mixing bowl while it is empty.
- Bake in oven for 25 - 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven and allow to cool for 10 minutes before turning them onto a plate to cool completely. Note: because these cakes rise quite a bit in the centre, rather than trimming the cakes too much, I turn them upside down to cool completely to try to flatten them out a little.
Oreo Icing
- In a large bowl, using electric beaters, mixture together the butter and copha until smooth and creamy. Note: you will likely need to soften the copha up in the microwave as it is quite firm and will be difficult to mix otherwise.
- Slowly add 4 cups of icing powder, about 1/2 cup at a time, to the mixture and continue to beat through until smooth.
- Add vanilla essence and Oreo crumbs and continue toi beat through until smooth and well combined. Note: I used a food processor to get grind the Oreo biscuits into fine crumbs.
- Slowly add another 3 cups of icing powder, 1/2 cup at a time, and continue beating until smooth and well combined. If you feel the icing mixture is too firm then add some milk, a dash at a time, to soften the mixture. I only added milk at the end when I was piping the mixture onto the top of the cake. Otherwise I did not add milk.
Cake Assembly
- Trim the top of the cakes to flatten them out as required. Note: I did not trim mine.
- Place the first layer on the cake on a cake plate and spread with a layer of Oreo icing.
- Add second cake layer and repeat process.
- Add top layer and spread top with Oreo icing. Note: I place the top cake layer upside down to get the flat 'bottom' of the cake on top.
- Spread icing around the outside layer of the cake. This can be your 'crumb' layer if you wish.
- Place cake in refrigerator for 30 minutes to let the icing firm up. It will firm quite well and not be too soft at all.
- Take cake from refrigerator and complete icing of the cake. Smooth the icing as required.
- Pipe required decoration around the top edge of the cake and sprinkle Oreo crumbs on the top.
Oh my god, Oreo’s have cured me from my cocaine addiction. Thank you, i will be using this recipe for eternity. A slice a day! WOW.
I really hope you like the cake – as an Oreo addict myself – I think it is really great. After you have made the cake once you may find yourself just making the Oreo buttercream icing in future, it is soooo good.