Uncategorized

Oreo Birthday Cake

Give this one a go Mario Carangan 🤗

I made this cake for someone that loves chocolate, all kinds and in all forms so this is a real winner and I suspect he will be in a chocolate coma very soon with a huge smile on his face!

This makes a 4 layer, 8 inch cake

Ingredients

500g caster sugar

500g unsalted butter, soft

500g self raising flour  sifted

8 large eggs

Filling

4 packets oreo cookies

600g milk chocolate

300g heavy cream

Outside

600g good quality white chocolate

300g heavy cream

Grated chocolate or chocolate sprinkles

Method

Preheat the oven to 170°C fan forced

Line 4 x 8 inch cake tins with wax paper

Cream together the butter and caster sugar in a stand mixer for at least 5 minutes until pale and fluffy.

On high speed, add the eggs one at a time and mix well before adding the next, this is very important.

Once all eggs are added and well mixed, add the flour and vanilla extract and milk and mix on low speed until just combined.

Divide the mix between all 4 tins equally ( I weigh it to be exacting 🙄) then bake for 22 to 30 minutes or until a skewer comes out clean .

DO NOT OPEN THE OVEN AT ALL BEFORE THE 22 MINUTE POINT.

Once cooked, remove from the oven and cool completely in the tins.

Wrap in cling film and store in the fridge overnight.

To make both the ganache’s (milk and white chocolate)

Heat the cream until almost boiling add the chocolate in to 2 separate bowls and pour 300ml hot cream over each bowl chocolate. Leave to rest for 5 minutes then stir until smooth. Place in the fridge to thicken overnight covered in cling film.

To build the cake add the first layer onto the cake board, secure with a little of the Grenache so it won’t move.

Add a good helping of the milk chocolate ganache, spread to the edges and crush oreos on top. Repeat this process for all layers.

Place in the fridge for 30 minutes to rest.

Whip up the white chocolate ganache until it is thickened enough to spread easily. This does not take long maybe 30 seconds with a hand mixer.

Apply a crumb coat and place back in the fridge for at least 30 minutes.

Finally add the final thick layer of ganache to the cake and scrape off the excess in one fluid motion. As this is a nude cake, just keep going until you remove enough to reveal the cake layers.

Pipe on top of the cake using the remaining ganache and decorate with more oreo cookies .

Carefully add the grated chocolate or sprinkles around the base of the cake.

Chocolate heaven!

 

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