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This is a gorgeous little cake recipe - quick to make and it comes with an enjoyable twist hiding at the bottom.
I always think that if you're going to destroy a perfectly good pack of biscuits then the result had better be tastier than the original. This certainly is.
Realistically, these cakes are chocolate cakes with a biscuity twist but they are surprisingly impressive when shared with guests
Top Tips:
Cocoa Powder - the quality of the cocoa you buy makes such a difference. 60g is the max you should add here; 40 or 50g would do the job too.
Cake Batter - This cake batter will resemble a mousse more than a traditional cake mix - this is normal. As a result, the cooking time can be temperamental. If you check them at 16 mins and add a couple minutes more at a time then you should have no issues. As usual with cakes, if a skewer comes out clean then it is ready; you can also tell it's ready when it springs back from a little touch.
Keep them out of the fridge - the icing has enough sugar to not go off quickly as you may expect butter to. The cake is most enjoyable at room temperature and they keep pretty well. 3 or 4 days later they will still be in great condition. That said, the biscuit in the base will go soft much more quickly than the cake go stale so it is definitely best eaten asap - that shouldn't be a problem as these are very popular in my experience.
Prep Time: 15 minutes (5-10 more for decorating)
Cooking Time: 20 minutes
Serves - 18 cakes (estimate)
Ingredients:
225g unsalted butter
225 golden caster sugar
3 eggs
1 tsp vanilla extract.
175g self raising flour
60g cocoa powder
1 tsp baking powder
2 packets of Oreo biscuits
200g Icing sugar (for icing)
200g Butter (for icing)
Method:
Cream together the butter and sugar
Whisk together the eggs and vanilla extract and gradually mix the egg mixture until combined thoroughly.
Sift the flour, baking powder, salt and coco powder into the mixture and mix together. It should feel thick but still loose enough to fall from the spoon. Note that the mixture is more silky yet thick than usual cake mix.
Split oreos in half - putting the cream side into the muffin case and the other half to one side.
Spoon the mix into the cases (3/4 full) and cook at 180C for 16 -20 mins.
For the icing, crush the remaining biscuits - if you want to pipe the icing then you can't leave any lumps - it must be very fine powder.
Cream the butter in with the icing sugar until well combined and add 3/4 of the crumbled biscuit - mix together well.
Either spread or pipe the icing onto the cakes; sprinkle with the remaining biscuit and serve (don't put them in the fridge).