24 May, 2018
Oreo Drip Cake
May is a very busy month in the Rees household! Both William and Morgan have their Birthday on May the 19th! (which also happened to be the date of a certain Royal Wedding!) This year they turned 9 and 3. So when there’s a Birthday, there’s a cake! Or in fact there were lots of cakes as I had to make over 100 cupcakes for them to share at school, playgroup and a rugby presentation!
Their main birthday cake however was an Oreo Drip Cake, with the recipe taken from one of my favourite blog sites ‘Jane’s Patisserie’. It’s a 3 layer chocolate sponge cake decorated with Oreo buttercream, a chocolate drip and more Oreos! I’m going to share the recipe with you here. I have tweaked it slightly from the original. I made a larger batch of the buttercream icing so that I would have plenty spare as my ‘large cake’ decorating skills are not as polished as my cupcake decorating skills!
Ingredients for the cake:
- 400g Stork Margarine
- 400g Soft Brown Sugar
- 8 Medium Eggs
- 325g Self Raising Flour
- 75g Cocoa Powder
- 2 tsp Baking Powder
- 4 tbsp Whole Milk (optional)
Ingredients for the Oreo Buttercream:
- 450g Unsalted Butter (at room temperature)
- 1000g Icing Sugar
- 1.5 packets of Oreos
- 6-8 tbsp Whole Milk
Ingredients for the decoration:
- 175g Dark Chocolate
- 1-2 tbsp Sunflower Oil (optional)
- Oreos
Instructions for the Cake:
- Heat the oven to 180*C (160*C for a fan assisted oven) and prepare three 20cm/8inch cake tins (I use Wilton Cake Release rather than butter and baking parchment).
- In a stand mixer, beat together the butter and sugar until light and fluffy. Then add in the flour, cocoa powder, beaten eggs and baking powder and beat until just combined. If the mixture is really thick, add the milk to loosen it.
- Divide the mixture equally between the three tins and smooth it over. Bake for 25-30 minutes or until a skewer placed into the cake comes out clean.
- Leave the cakes to cool in the tins for 10 minutes and then remove to cool fully on a wire rack.
Useful tip: If the cakes have domed slightly, leave them to cool upside down as this will flatten them out.
Instructions for the Buttercream:
- In a stand mixer, beat the butter until it is smooth and then mix in the icing sugar one third at a time. Keep beating the buttercream for a few minutes, until light and fluffy.
- In a food processor, blitz the Oreos to a fine crumb. Add into the buttercream and beat again until smooth. Use the milk to loosen the consistency if necessary.
Instructions for the decoration:
- Put the first cooled cake onto a serving plate and spread a couple of tablespoons of buttercream onto the top. Place the second cake on top of the first, spreading a couple of tablespoons of buttercream onto the top. Repeat with the third cake.
- Cover the top and sides of the cake with the remaining buttercream. I piped the buttercream around the sides using a wide nozzle and then smoothed it with a palette knife. For a really smooth finish you can use a metal scraper. Refrigerate the cake for 10 minutes.
- Next, melt the dark chocolate in a heatproof bowl. If the chocolate does not have a drippy consistency then you can add 1-2 tbsp of oil.
- Using a disposable piping bag, pipe the chocolate around the edge of the cake, allowing some to drip over the edge. Fill in the top of the cake with the remaining chocolate and refrigerate for 15 minutes.
- Using some leftover buttercream, pipe some swirls on top of the cake and add some Oreos for the finishing touch!
***Recipe adapted from ‘Jane’s Patisserie’***