A gigantic cake which would be perfect for any celebration!
Ingredients
For the Cake
350g caster sugar
350g self-raising flour
1½ tsp baking powder
6 eggs
350g unsalted butter, softened
1 tsp vanilla extract
2 tbsp milk
5 oreo biscuits
For the Swiss Meringue Buttercream
4 egg whites
300g caster sugar
450g unsalted butter, softened
1 packet of oreos
For the Ganache
200ml double cream
200g dark chocolate
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Add the sugar and butter to an electric mixer and beat for 2 minutes until light a fluffy.
– Add the flour, baking powder, eggs, vanilla extract, and milk and beat for another 2 minutes.
– In a bowl, crush 5 oreo biscuits with a wooden spoon. Add to the cake batter and whisk for 30 seconds.
– Grease and line 4 8″ cake tins. Transfer the cake mixture evenly between the tins and cook in the oven for 20-25 minutes until the cake is golden.
– Remove from the oven and allow to cool completely for around an hour.
– Meanwhile, prepare the buttercream by placing a glass bowl over a pan of boiling water. Add the egg whites and sugar and whisk steadily for 2 minutes until the sugar is dissolved.
– Take it off the heat and add it to an electric mixer. Whisk for 8-10 minutes until it cools down and forms soft peaks.
– Add the butter a little bit at a time whilst you continue to whisk until the butter is incorporated.
– In a bowl, crush 5 oreo biscuits with a wooden spoon. Fold it into the buttercream.
– Break up the chocolate into a large bowl.
– Pour the cream into a pan and bring to a boil. Once boiled, pour over the chocolate and mix until the chocolate has melted.
– Spread a layer of ganache and then a layer of buttercream onto a cake. Then crush 2 oreo biscuits on top.
– Place a cake on top and repeat the process.
Perfect as a gift or to be enjoyed with friends and family.