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Cookies and Cream Oreo Drip Cake

Servings 12

Ingredients

For the chocolate sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the oreo sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Vanilla extract
  • 5 Chopped up oreos

For the cookies and cream buttercream

  • 450 g Butter or baking spread
  • 900 g Icing sugar
  • 3 tsp Vanilla extract
  • 260 g Crushed oreo crumbs

For the chocolate drip

  • 100 g Dark chocolate
  • 1 tbsp Vegetable oil

For decoration

  • 8 Oreos cut in half
  • 6 Oreos chopped up

Instructions

To make the chocolate sponges

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the oreo sponge

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 (or leave it on between making both sponges), and grease and line one 8" cake tin

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Fold in the chopped up oreos, then pour the mixture into the tin

  6. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the buttercream

  1. Using an electric whisk, whisk together the butter and icing sugar. When it starts to come together, add the vanilla extract. Keep mixing until it is smooth


  2. Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout

  3. To stack and decorate the cake, level off each sponge with a cake leveller if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table and spread some buttercream over the top


  4. Add the oreo sponge on top and again spread buttercream over it

  5. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 1 hour to set

  6. Coat the cake with a second layer of buttercream and smooth it out as best you can. Then put it back in the fridge for another hour to set

To do the chocolate drip

  1. Melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  2. Mix the oil into the melted chocolate

  3. Put the chocolate into a piping bag and snip a small section off the end

  4. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  5. Used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

To decorate

  1. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  2. Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle