Oreo Blackout Cake
Epic... not many other words for this one. Inspired by the one we tried in New York we've upped the ante and gone all out... a marshmallow centre, with chocolate pudding, moist chocolate sponge and an oreo crumb! Hold on to your hats!
- 200 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 200 g soft brown sugar
- 50 g cocoa powder
- 110 g salted butter
- 110 g buttermilk
- 80 ml sunflower oil
- 2 eggs
- 1 tsp vanilla extract
- 20 ml whole milk
- 500 ml whole milk
- 100 g dark chocolate
- 3 tbsp icing sugar
- 3 tbsp cocoa powder
- 3 tbsp cornflour
- 2 tbsp golden syrup
- 2 tbsp caramel
- 1 tsp vanilla extract
- 200 g sugar
- 140 ml water
- 1 tbsp liquid glucose
- 2 egg whites
- 5 gelatine leaves
- 2 tbsp crushed oreos
- 50 ml espresso
- 200 g oreo biscuits, blitzed
Combine the dry cake ingredients in a large bowl.
Melt the butter, then whisk with the other wet cake ingredients.
Beat the wet ingredients into dried ingredients to make a cake batter.
Bake The Sponges
Preheat the oven to 180°C.
Divide into 2 lined 20cm cake tins and bake for 20 minutes.
Allow to cool, then turn out onto wire racks to cool completely.
Make The Pudding
Snap the chocolate into a saucepan and add in everything else.
Heat gently to melt the chocolate and dissolve the cocoa, whisking continually to avoid lumps.
Bubble for a few minutes until thickened.
Transfer to a bowl, cover in clingfilm so that it's touching the pudding, and chill in the fridge.
Start The Marshmallow
Line a cake tin (the same size as the ones you’re using for the cake) with clingfilm, then dust well with icing sugar.
Bloom (soak) the gelatin in 70ml of the water.
Pour the sugar, 70ml of water and the liquid glucose into a saucepan and heat to 120ºC.
Meanwhile whisk the egg whites to soft peaks using a stand mixer or electric hand whisk.
When the sugar mix gets to 120ºC pour in the gelatin e(with the water it’s soaking in).
Finish The Marshmallow
While whisking the whites at full speed, slowly trickle in the sugar syrup. Continue whisking until the bowl feels cooler (10-15 minutes).
Add the oreo dust to the mix and give it a final whisk round
Transfer the marshmallow to the lined cake tin so that it’s about 1cm thick and leave to set (There will be some left, so save it to cut and serve up on it’s own)!
Once everything is cool, start your construction! You might want to keep your sponges on the wire rack with a tray beneath to catch all the excess topping!
Slap the pudding into the middle of each sponge and spread it all the way over the top and sides (it might not take all of the pudding).
Now grab your blitzed up Oreo dust and cover each cake completely, so that no pudding is showing on the top or the sides.
Now move one sponge over to your presentation plate. Carefully unwrap the marshmallow and place it on top of your sponge. Place the other sponge on top of that.
Marvel at your giant Oreo blackout cake for a moment, then slice and enjoy!
Hungry for more? Try one of these!