- 220 g plain flour, plus extra for dusting
- 400 g sugar
- 75 g good quality cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 250 ml buttermilk
- 120 ml vegetable or sunflower oil
- 3 large eggs, at room temperature
- 2 1/2 tsp pure vanilla extract
- 120 ml freshly brewed hot coffee
- 1 packet of Oreo cookies
- 200 g unsalted butter, at room temperature
- 400 g icing sugar
- 150 ml whipping cream
Step 1: Make The Cake Batter
Add the oil, eggs, sugar and 1 tsp vanilla to the food mixer and beat together well. In a large bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt. Add ½ of the flour mixture to the food mixer and beat well together, then add the buttermilk and coffee and beat again, finally add the remainder of the flour and beat until fully combined.
Step 2: Bake The Cake
Divide the mixture between 2 greased and lined 8-inch cake tins and pop straight into your preheated oven for 30 - 35 minutes or until cooked through. Poke a skewer in the cake to test if it is cooked, if it comes out clean it’s ready. Turn out the cakes onto a wire rack to cool down completely.
Step 3: Make The Icing
Beat the butter, icing sugar and 1 ½ tsp vanilla together until light and fluffy. Once fluffy, add the cream and beat again until soft and fluffy and spreadable. Put half of the icing in a separate bowl and set aside.
Step 4: Assemble The Cake
Using a food bag and rolling pin, smash half the Oreos into small pieces and add to one of the halves of icing and mix in. Spread this onto one of the cooled chocolate cakes, then place the other cake on top and spread the plain icing on top of that one. Finish by decorating the cake with halved Oreo cookies.