Cookies and Cream Cake

Hello again…

So today is one of my lovely housemates birthdays and so I came up with this cake idea for her. It is a four layer chocolate cake sandwiched together and covered in Oreo buttercream and decorated with paw print and cat Oreo biscuits. It is a pretty large cake and so can happily feed lots of people.

Ingredients:

Cake 

400g plain flour

130g cocoa powder

4tsp baking powder

2tsp bicarbonate of soda

2tsp of salt

560g light brown soft sugar

400ml buttermilk

300ml vegetable oil

200ml strong coffee

4tsp vanilla extract

4 large eggs

Buttercream

250g soft spread

700g icing sugar

280g cream cheese

2tsp vanilla extract

10 Oreo biscuits (plus extra to decorate if desired)

Method:

1.Heat the oven to 180°C/gas mark 4. Grease and line 2 20cm cake tins.

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2.Sieve 200g of flour, 8tbsp of cocoa, 2tsp of baking powder, 1tsp of bicarbonate of soda, 1tsp of salt and 280g of light brown sugar into a large mixing bowl and stir till combined.

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3.Measure 200ml buttermilk, 100ml coffee (cooled), 150ml oil, 2tsp of vanilla and 2 eggs. Whisk until well combined.

4.Pour the wet ingredients into the dry ones and mix until smooth and well combined.

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5. Separate the mixture between the prepared tins and bake for 35-40 minutes or until well risen and a skewer comes out clean. Transfer to a wire rack to cool.

6.Repeat steps 2-5, so you have 4 sponges in total or just use half the recipe and make a smaller cake. I would advise waiting until the first 2 cakes have cooled slightly, then remove from the tins, wash them and grease and line again.

7.To make the buttercream, combine the soft spread with half the sieved icing sugar in a large mixing bowl. Mix with a metal spoon until smooth. Then add the cream cheese and vanilla and whisk with an electric hand mixer. Add the remaining icing sugar and mix slowly with the metal spoon.

8. Crush the Oreos either in a food processor or by hand with the end of a rolling pin until resembles fine crumbs. Add to the buttercream and whisk until smooth with the electric hand mixer. Store in the fridge until required.

9. To assemble, place a cake onto a cake board and spread a generous amount of buttercream on top. Continue until all 4 cakes are stacked and then use a palette knife to smooth buttercream around the sides and on the top of the cake.

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10. If making decorations, sieve 100g of icing sugar into a bowl and slowly add water until it reaches a smooth and thick consistency. Then transfer into a piping bag with a small nozzle. I then split Oreos in half and pipped paw prints and cat faces onto them and then stuck them around the cake. This is an optional extra, alternatively plain Oreos can be used to decorate the cake as desired.

I hope you enjoy making and eating this cake! WARNING: this is a large cake and will cut into about 20 slices!

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