Baking, Cooking

≪ Chocolate/Oreo cake ≫

I baked this cake with my best friend, and we changed some things in the recipe. So you can do that too if you like.
Here’s the recipe, I hope you enjoy it!

What you need:
•    175g self-raising flour
•    1 teaspoon baking powder
•    100 grams ofbutter
•    4 teaspoonsv milk
•    300 grams of sugar
•    3 large eggs
•    50 >grams of cocoa >powder
•    6 >teaspoons >boiling water
•    8 >Oreo >cookies >cut into pieces
•    pinch of salt

For the filling:
•    400g mascarpone
•    400 g whipped cream
•    3 bags klopfix dr. Oetker (or Dr. Oetker’s Whip or gelatin to stiffen the cream)
•    1 teaspoon vanilla extract
•    4 Oreo cookies to taste
•    3-4 tablespoons sugar

For the decoration:
•    6-7 Oreo cookies ground
•    6-8 half Oreo cookies for all around the cake

The chocolate cake consists of two layers which are both baked separately unless you have two baking tins of the same size. The recipe is very simple. You can mix all the ingredients together with a wooden spoon, but you can also use a blender or food processor.It is important that you mix on a low setting.

1: Preheat oven on 180 degrees. Butter your tin or cover it with baking paper.

2: Mix the cocoa powder and 6 teaspoons of  boiled water together in a large bowl until it becomes a paste. Now add other ingredients, except chopped Oreos. Mix briefly until it is a smooth consistency.
The cake is baked in two parts. Obviously, it is useful if you have two forms as you can bake both layers in one go.

3: Pour half of the batter into a 20 cm cake pan. Add with each tray 4 chopped Oreos in the batter. Bake the cakes in 25-30 minutes until tender. I always check it with a skewer. If there is still some dough attached to the skewer, then put the cake back in the oven for a few more minutes.

4: Let the cake rest for about 10 minutes before you remove it from the mold. Now you can bake the second half.

5: Let the two cake halves cool down before starting filling the inside.

6: Whip the cream with 3-4 tablespoons of sugar until stiff, add the vanilla extract and 3 pouches Klopfix (or Dr. Oetker’s Whip) in order to get the cream solid. The higher the fat content in the cream, the thicker the whipped cream will be. Also, briefly, beat the mascarpone and mix it with the cream.

7.Split the filling in half. Add 4 cut Oreo cookies to half of the filling. Smear the filling between the two cakes.

8: Use the rest of the filling to cover the top and sides of the cake. The side of the cake is adorned with half the Oreos. It is easy to half an Oreo cookie by using a big knife, placing it on the white filling of the cookie and then sliding down to separate the two halves.

9: Everything white is now lined with crushed Oreos. To crush the remaining Oreo cookies you can use a food proccessor, or a rolling pin (alternatively a bottle). Make sure you end up with very fine ground cookies.

10: Carefully lined the cake with Oreo cookies powder.

Keep the cake in the refrigerator.
The whipped cream and mascarpone will go off if kept outside a fridge.


Previous Post

No Comments

Leave a Reply