Not so long ago, my pantry turned into an “Oreo and chocolate” storehouse. No, I do not buy cookies or chocolates for my girl, because if I start buying on top of what she already gets from her doting father and our circle of over-indulgent relatives and friends, it will be a crime. It came to a point where I had to put my foot down and evict all those packets from wherever they were in my kitchen. The girl was obviously not happy, and even accused that she never knew I was “that” kind of mamma. But since there is no other option, she has made peace with the truth. Before you scoff at me, let me tell you that she does get her chocolates and Oreos once in a while. But this time again, I took away a whole packet. Ya I know I am evil. Not because I took away her favorite cookies. But because I made this.
I was searching for some inspiration to re-new my buttercream recipe when I came across the Oreo version. Oreo Buttercream? Despite my face off with the Oreos, I knew those two words together would mean “Luscious” if they were in dictionary, and a chocolate cake. I tried a new chocolate cake recipe this time and it turned out to be a keeper. The cake has intense chocolate flavor, the texture is sturdy and it will be fabulous for layer cakes.
And just to tell you that the girl was super happy to see her Oreos sitting on top of the cake. She insisted on getting a slice with an Oreo topping. I didn’t feel the need to tell her that Oreo is in every bite in this cake. Whether she eats a slice with or without an Oreo, she is going to enjoy her cookie.
Chocolate cake with Oreo buttercream frosting:
(Adapted from here)
Yields Two 8-inch round, 2-inch tall cake layers
250 grams self-raising flour
250 grams light brown sugar
50 grams cocoa
250 grams dark chocolate
250 grams butter
4 medium eggs
- Preheat the oven to 160 degree Celsius. Grease and line 2x 8 inches cake pans
- Mix the flour, sugar and cocoa together.
- Melt the chocolate, butter and 200 ml water together over low heat. Then beat this along with the eggs into the dry ingredients.
- Pour the cake batter into the prepared pans, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean.
- Transfer to wire racks and allow to cool.
Oreo buttercream:
150 grams Oreo cookies
250g butter
300-400g sifted icing sugar
few drops vanilla extract
1-2 tablespoon light cream
- Beat the butter until creamy. Then add the icing sugar in small batches and beat well after each addition. Add vanilla and mix well. An electric mixer is really useful here! If you find the mixture a bit dry, add a tablespoon of cream at a time. If the mixture is wet, add a little more icing sugar and whip till the spreading/piping consistency is reached
- Blitz all the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
- Spread the butter icing between the two cakes, and over the top of them when sandwiched together. Sprinkle the cookie crumbs generously over the sides and over the top layer. Decorate as desired.
The cake craft studio 