Oreo Chocolate Cake
Oreo Chocolate Cake
Servings
12slices
Servings
12slices
Ingredients
Chocolate Cake
Oreo Icing
Instructions
Chocolate Cake
  1. Pre-heat oven to 160°C (fan forced).
  2. Grease and line with baking paper, three 20cm baking tins. Use springform tins.
  3. Add flour, sugar, sifted cocoa, baking soda and salt to a large bowl and using a wooden spoon mix together to combine.
  4. Add eggs, buttermilk and vegetable oil to the bowl and mix well to combine.
  5. Add water and vanilla essence and using wooden spoon continue to mix through.
  6. 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.
  7. Bake in oven for 25 – 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
  8. 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
  1. 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.
  2. Slowly add 4 cups of icing powder, about 1/2 cup at a time, to the mixture and continue to beat through until smooth.
  3. 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.
  4. 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
  1. Trim the top of the cakes to flatten them out as required. Note: I did not trim mine.
  2. Place the first layer on the cake on a cake plate and spread with a layer of Oreo icing.
  3. Add second cake layer and repeat process.
  4. 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.
  5. Spread icing around the outside layer of the cake. This can be your ‘crumb’ layer if you wish.
  6. 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.
  7. Take cake from refrigerator and complete icing of the cake. Smooth the icing as required.
  8. Pipe required decoration around the top edge of the cake and sprinkle Oreo crumbs on the top.

Share: