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Decadence it yells! This is the cake to show-off when you have special guests. Moist cake with sweet chocolate oreo buttercream frosting…wonderful. And you can feel the crunchy oreos in the buttercream.
Prep time: 30 mins – Cook time: 30 mins – Total time: 60 mins
Ingredients:
Cake
- 3 cups flour
- 1 ½ cups sugar (or less if you don’t like it too sweet)
- 1.5 cups cocoa powder
- 1 tablespoon baking soda
- 1.5 teaspoon baking powder
- 1.5 teaspoon salt
- 4 eggs
- 1.5 cups yoghurt
- 1.5 cups hot water (could alternate with coffee)
- ½ cup oil
Equipment:
| Measuring cups and spoons |
| Three 8 or 9 inch / 20 or 23 cm round baking pans |
| 2 large bowls |
| Electric whisk (hand held or standing) |
| 2 medium bowls |
| Medium saucepan |
| Offset spatula or knife |
See recipe for oreo buttercream frosting HERE.
How to…..
Preheat the oven to 350 degrees Fahrenheit / 176 degrees Celsius
Cake
Mix all the dry ingredients together. Then add the wet ingredients and beat with an electric whisk just until it comes together. Pour into the pans. I use a cup to pour in the batter so I can put equal amounts in each pan. Alternatively weigh the batter into each pan. Bake for 30 minutes.
Now make the frosting.
Assembly
To assemble put one cake on your cake board or serving dish. Put oreo frosting on top, and then put the next cake layer on top of that. Repeat with the frosting and put the last cake on top. Put it with the top side down so you get a nice flat topside of the cake. Then frost the cake with an offset spatula. You’re doing the crumb coating now to just hold everything in place, so you don’t need to put much frosting and don’t expect it to look clean. Put it in the fridge to chill for about 1 hour. Remove the cake from the fridge and do the final frosting with an offset spatula. Start with the sides again and work your way to the top of the cake. Then decorate by sprinkling cocoa and with store-bought raspberry chocolate balls (or anything else..or nothing!). See attached YouTube videos on crumb coating and frosting HERE.