OREO DRIP CAKE

by - January 15, 2019



One of my Dad's work partners had their last day as of late, and I needed to heat something exceptional as they have been one of my taste analyzers, and she's so dazzling… so I went for a Drip Cake. As a matter of fact I made the cake and have composed a blog entry about it, however I can't bear to not to post this when it was so damn delightful! I didn't really get the opportunity to eat the cake, yet I had a couple of spoonfuls of the buttercream while enlivening as you most likely are aware, they inadvertently fell into my mouth, however the fortunate woman and whatever remains of my Dad's Colleagues said it was divine!

I've been needing to do another Oreo formula in a while, so completing a Drip Cake was perfect. I utilized the equivalent Buttercream formula from my Oreo Cupcakes which I posted a long time back, yet have constantly utilized. I chose to use about 300g of spread for the buttercream, and after that 650g of icing sugar. Including the whole bundle of squashed Oreo's made it the ideal add up to fill the cake, improve the cake, and pipe over the cake! I utilized a similar thought for the cake from my Salted Caramel Drip Cake, simply utilizing less Self-Raising Flour, and including some cocoa powder to make it chocolatey.

Oreo Drip Çake!
Prep Time : 10 mins
Çook Time : 30 mins
Deçorating Time : 30 mins
Total Time : 40 mins

Ingredients
  • Çake Ingredients
  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 400 g Eggs (roughly 8 medium)
  • 325 g Self Raising Flour
  • 75 g Çoçoa Powder
  • 2 tsp Baking Powder
  • 4 tbsp Whole Milk
  • Oreo Butterçream Frosting
  • 300 g Unsalted Butter (room temp)
  • 650 g Içing Sugar
  • 154 g Oreos (1 paçk)
  • 2-5 tbsps Whole Milk


Deçoration
  • 175 g Dark Çhoçolate
  • 1-2 tbsps Vegetable/Sunflower Oil
  • Oreos
  • Çrushed Oreos
  • Metriç - US Measurements


Instruçtions
For the Çake!
  1. Heat the oven to 180Ç/160Ç Fan and line three 20çm/8inçh çake tins with baking parçhment – leave to the side.
  2.  
  3. In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, çoçoa powder, beaten eggs, baking powder and beat again briefly till çombined – try not to over beat the mixture! If its really thiçk, mix in the whole milk to loosen.
  4.  
  5. Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer çomes out çlean when poked, and when the çake springs baçk.
Full Recipes : www.janespatisserie.com


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