A birthday wouldn't be a birthday without a cake and as Hanna likes all things chocolate and as the lovely people at JML sent me the Big Top Cookie Maker to review I thought I would combine the two and make Hanna a Giant Oreo Birthday Cake. The kit comes with a booklet with instructions and recipes, along with a 3 ring insert to enable you to make a cake of mixed colours.
350g Butter, plus extra for greasing
350g Soft Brown Sugar
350g SR Flour
4 tbsp Cocoa Powder
3 tsp Baking Powder
6 Medium Eggs, lightly whisked
- Pre-heat the oven to 180 degrees C
- With a pastry brush paint both moulds with some melted butter and place on baking tray
- Melt the sugar & butter together in a saucepan over low heat, remove & allow to cool
- Pour the melted sugar & butter into a large mixing bowl & fold in the sifted flour, cocoa powder and baking powder. Gradually add the beaten egg and stir in the milk.
- Divide the mixture between the two moulds and put onto a baking sheet. Bake in the oven for 30-40 minutes or until a skewer inserted into the middle of the cake comes out clean
- Remove from oven and allow to cool before removing from the moulds. Gently turn cakes out onto wire rack & cool completely
- You may need to level the cakes off if they have risen up in the middle (don't throw the cake bits away, reserve for Cake Pops!)
For the Buttercream
110g Butter , at room temperature
500g Icing Sugar, sifted
60ml milk, at room temperature
6 Oreo Cookies, crushed
- Beat the Butter, half the icing sugar & milk until smooth & creamy, then beat in the other half of icing sugar
- Fold in the crushed cookies
- Spread over the flat side of one of the cake halves & sandwich together
It was a very easy cake to make, I just hope Hanna likes it and it tastes as good as it looks.
I did try some of the very creamy and sweet buttercream which was lovely (although a bit sickly on its own). I usually use unsalted butter but I think sometimes chocolate cakes can benefit from a small amount of salt. The butter I used this time was Loseley Summer Meadow Butter, which I found to be beautiful and creamy and perfect for spreading too.