It is the end of October and my father-in-law’s birthday. Last year I’ve made him this Lemon Cake but this year I’ve decided for this Chocolate Oreo Cake. Because… well… chocolate and oreos!
I have decided to try this fondant everyone is talking about. So this was the first time I’ve been using it. It did not go the way I’ve pictured it but I am definitely going to work with fondant again!
The cake was a real surprise for my father-in-law. I posted a picture on my Facebook account and got loads of rection! Thank you all!
I am sorry that we didn’t get a picture of him with the cake. We were also a little bit late to take photos of the inside of the cake. This only means that everyone liked it! It was delicious!
- For the cake
- 200 gr flour
- 100 gr sugar
- 90 gr cacao
- 1 vanilla pod
- 1 teaspoon cardamom, speculaas spice
- 200 ml coffee
- 2 tablespoons agave syrup
- 150 ml oil
- 2 handful dried cranberries
- 1 tablespoon baking powder
- pinch of salt
- 2 tablespoons apple cider vinegar
- For the frosting/filling
- 300 gr butter
- 1 tablespoon sugar
- 350 gr ground oreos
- About 600 gr yellow fondant
- 50 gr dark chocolate melted
- 100 gr red fondant
- and a bit of green fondant for the leaves
- First make the chocolate part. Start with coffee because it needs to cool down before you use it.
- Next preheat the oven to 180 C.
- Now mix all dry ingredients in a bowl: flour, sugar, baking powder, cacao, vanilla, spices, salt and cranberries.
- Add the oil and coffee and mix it all together.
- Now add agave syrup.
- And as the last, add 2 tablespoons apple cider.
- Pour the mixture in a round shape baking tray with parchment paper. The best is with loose bottom.
- Bake it for 30 – 40 minutes on 180 C. Make sure the top is not too dry or over baked. You will need to cut the cake in the middle lengthwise.
- Let the cake cool down before you cut it.
- Make the filling in the meantime. Using a mixer, combine soy butter with sugar and slowly add ground oreos one by one spoon.
- When it’s done, finish the cake. Cut the cake lengthwise and carefully remove the top part. It will probably break a bit but that is not going to be a big problem.
- Smear the filling over the bottom of the cake and slowly put the cover back. If it breaks a lot, try to “glue” it together with your hands. And then quickly cover the cake with the rest of the filling. Chill it in the fridge for a few hours and only then apply the fondant.
- Keep the cake in the fridge until you have to use it. The best is to stay overnight.
- How to decorate the cake? Roll out the yellow fondant in a round shape, as much as you can. Cover the cake with it and smooth it with the fondant smoother or your hands. Don’t press too much. To prevent that the fondant is sticking to rolling pin or surface, use a bit of corn starch.
- To make roses roll the red fondant and use a round shape cookie cutter. I “reshaped” my Easter egg cookie cutter as I didn’t have a round shape. LOL! For each rose you will need about 7 – 8 circles. Fold the first one in half and then place the others around, one by one. In the end you will need to cut the bottom but make sure not to cut too much as it can happen that the rose hips start falling off. Place the roses in the fridge while you finish the cake or place them immediately on the cake and then in the fridge,
- Before applying the roses, melt the chocolate and decorate the cake making thin lines lengthwise and crosswise.
I hope you like this Chocolate Oreo Cake recipe. If you do, let me know and don’t forget to share it with others. Sharing is caring! 🙂
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Happy cooking! 🙂