Super easy cake that tastes best the day after its made, perfect for early preparation for a party!
Ingredients
3/4 cups of plain flour
1/4 cup of cocoa powder
1/2 tsp of baking soda (slightly heaped)
1/2 cup of sugar (slightly heaped)
1/2 cup of sour cream (slightly heaped)
1/3 cup of vegetable oil
1 egg
1/2 tsp of vanilla extract
Method
Pre-heat the oven at 170 degrees C
Sift all the dry ingredients into one bowl
Combine all the wet ingredients in another bowl
Slowly combine the two together
Pour into ONE regular 9" cake tin
Bake for 20-25 minutes
Leave to cool in the pan for 15 minutes then remove and place on cooling rack
Once cooled cut the
For the icing
Ingredients
50 oreo cookies
4 1/2 cups of double cream
2 tbsp sugar
1 tsp vanilla extract
Method
Set aside 6 oreo cookies, cut them in half.
With the remaining 44 cookies cut them into tiny bits (smaller than in the photo) as this helps to make the 'icing' process a lot easier Update: It works a lot nicer if you crush the oreos, put them in a bag and get out a rolling pin and smash them into little pieces. Using a knife is harder and takes a lot longer!
Whip the cream, sugar and vanilla so the cream JUST forms soft peaks (don't over whip!)
Then add the 44 oreos that are finely cut. Mix through.
Ice the cake as you would any other cake.
Leave in the refridgerator.
Before serving take the 6 oreos (cut in half) and place them on the cake where analogue clock numbers are.
Note: You can use any chocolate sponge recipe you want, if you feel like the above isn't quite to your taste. The second time I used this I halved the sponge recipe for a Hersheys Chocolate Cake (recipe here) and it worked perfectly. For an 'adult' twist on this add some Baileys or Irish Cream to the double cream (as much as you like) and then continue as above!
UPDATE - NEW PHOTOS BELOW.
The photos are of the above updated recipe with the added Irish Cream to give it more of an adult taste. I had Oreos left over so I cut them in half and decorated the bottom of the cake, it also makes it look neater!
Ingredients3/4 cups of plain flour
1/4 cup of cocoa powder
1/2 tsp of baking soda (slightly heaped)
1/2 cup of sugar (slightly heaped)
1/2 cup of sour cream (slightly heaped)
1/3 cup of vegetable oil
1 egg
1/2 tsp of vanilla extract
Method
Pre-heat the oven at 170 degrees C
Sift all the dry ingredients into one bowl
Combine all the wet ingredients in another bowl
Slowly combine the two together
Pour into ONE regular 9" cake tin
Bake for 20-25 minutes
Leave to cool in the pan for 15 minutes then remove and place on cooling rack
Once cooled cut the
For the icing
Ingredients
50 oreo cookies
4 1/2 cups of double cream
2 tbsp sugar
1 tsp vanilla extract
Method
Set aside 6 oreo cookies, cut them in half.
With the remaining 44 cookies cut them into tiny bits (smaller than in the photo) as this helps to make the 'icing' process a lot easier Update: It works a lot nicer if you crush the oreos, put them in a bag and get out a rolling pin and smash them into little pieces. Using a knife is harder and takes a lot longer!
Whip the cream, sugar and vanilla so the cream JUST forms soft peaks (don't over whip!)
Then add the 44 oreos that are finely cut. Mix through.
Ice the cake as you would any other cake.
Leave in the refridgerator.
Before serving take the 6 oreos (cut in half) and place them on the cake where analogue clock numbers are.
Note: You can use any chocolate sponge recipe you want, if you feel like the above isn't quite to your taste. The second time I used this I halved the sponge recipe for a Hersheys Chocolate Cake (recipe here) and it worked perfectly. For an 'adult' twist on this add some Baileys or Irish Cream to the double cream (as much as you like) and then continue as above!
The photos are of the above updated recipe with the added Irish Cream to give it more of an adult taste. I had Oreos left over so I cut them in half and decorated the bottom of the cake, it also makes it look neater!
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