I made this cake for my best friend Katy's birthday. The drip's went seriously wrong and I definitely needed to let the mixture firm up more! I used the recipe from Jane's Patisserie for the Oreo cake and followed a Craftsy ganache drip recipe for the decoration.
I also felt the chocolate cake sponge wasn't very chocolatey, so feel free to use a trusted chocolate cake sponge recipe if you know one.
Ingredients:
Cake
- 400g Unsalted butter, softened
- 400g light brown sugar
- 8 medium eggs
- 325g self-raising flour
-75g cocoa powder
- 2 tsp baking powder
- 4 tbsp milk
Oreo Buttercream Frosting
- 450g unsalted butter
- 975g icing sugar
- 1 and a half packs of 154g pack of Oreo's
Decoration
- Assorted donuts
- Ice cream cone
- 1 large chocolate muffin (for ice cream ball)
- sprinkles
- Oreo's
- 200g white chocolate
-200g double cream
- pink food colouring
- toothpicks
Method:
1) Cake: Heat the oven to 160C Fan and line three 20cm cake tins with baking paper and leave to the side.
2) Mix together the butter and light brown sugar until light and fluffy. Next, add in the flour, cocoa powder, beaten eggs and baking powder until fully combined.
Divide the mixture between the three tins you prepared earlier and bake for no more than 30 minutes. The skewer should come out clean once the cakes are finished.
TIP: If the mixture is too thick, add a small dash of milk. Also, make sure not to over beat the mixture.
TIP: When poking your cakes with a skewer, do so when they are still in the oven. This help them not to sink.
3) Once baked, remove the cakes from the oven and leave to stand in the tin for 10 minutes. After this, remove from the tins and leave to cool completely on a cooling rack.
TIP: If your cakes have domed, turn them upside down on the wire rack.
4) Decoration: Using a stand mixer or electric whisk, beat the room temperature butter until it is smooth and loose. Then beat in the icing sugar one third at a time until it is fully combined and pale.
5) In a food processor, blitz the packet and a half of Oreo's into fine crumbs and then mix into the buttercream. Add the milk to smooth the consistency.
6) Once the cakes are completely cooled, stack each cake on top of one another with a layer of buttercream between each.
7) Cover the sides and top of the cake in buttercream. I achieved a smooth finish by placing it on a cake decorating wheel, piping the buttercream all around the top and sides of the cake, and then used a large metal scraper to smooth out the cake.
8) For the ice cream ball, break up the muffin in a bowl and add a few tablespoons of the remaining buttercream and mix together. Form the mixture into a ball and set aside.
9) Ganache Decoration: Heat a saucepan of water and place a large metal bowl on top. Break your white chocolate into the bowl and continue to stir until it has melted, next add the double cream and heat until hot.
10) Take the ganache off the heat and add in your pink food colouring to your desired shade. It is important to wait for the ganache mixture to cool and become thick before piping it. I did not wait long enough!
11) Once your ganache mixture has reached the correct consistency, place it into a piping bag cover the top of the cake sparingly. To create the drips, pipe a little bit more mixture onto the top of the cake near the edge.
12) Take your muffin ball and press your ice cream cone into it. Then place this on top of the cake.
13) For the donut decoration I cut a number of donut's in half, placed two toothpicks into the base of the donut and inserted it into the cake. This ensure's they will not fall off the cake. I also repeated this process with two other donuts, but instead of cutting them in half, I took a quarter out of the donut so that it could sit on the corner of the cake.
14) Use your remaining ganache mixture to cover the ice cream ball.
15) Cover the piped ganache in sprinkles and add Oreo halves around the base of the cake.
Credit to: Jane's Patisserie & Craftsy
This cake will last up to 3 days in an airtight container.