Oreo cake

Sponge

1. Beat the eggs with the sugar. When pale, add the oil, milk and vanilla
2. Add the sifted salt, flour and baking powder.
3. Add the Oreos, without their filling, in pieces (just put them in a bag and bash them with a rolling pin)
4. Set aside 1/3 of the batter and pour it into a tin.
5. Add the sifted cocoa to the rest of the batter and divide it between 2 more tins.
6. Bake at 180° for about 15-20 min.
7. Turn out and leave to cool
8. Once cold, trim them so they’re level.

Buttercream

1. Beat the butter, add the biscuit fillings and icing sugar and keep beating until creamy.
2. Ganache:
3. Melt the chocolate with the coconut oil in the microwave in 30-second bursts and add the cream little by little, stirring well.

Assembly

1. Place a chocolate sponge, spread with buttercream, then the plain sponge, more buttercream and the other chocolate sponge. Chill for about 10 min in the fridge.
2. Cover with the ganache. Leave to set. Decorate with the 2 Oreos and whatever you like best (I made it the day before and it was great)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 120 g	100 g	% IR*	Share
Energy	535 kcal	446 kcal	27 %
Fat	39 g	33 g	56 %
of which saturates	19 g	16 g	95 %
Carbohydrate	41 g	34 g	16 %
of which sugars	29 g	24 g	32 %
Fibre	1.9 g	1.6 g	—
Protein	5.1 g	4.2 g	10 %
Salt	0.3 g	0.3 g	5 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos