An Oversized Oreo

This cake looks just like an oreo an tastes like one, too. Two layers of not-too-sweet chocolate cake with a thick, creamy layer of vanilla buttercream between them. Mmm, mmm, mmm.

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Along with the cake pop pan, my mother brought back another kitchenware impulse buy: a set of cookie-shaped cake pans.

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I originally made this cake for a friend’s half birthday (I missed her real one!) but when she was home sick, I had no choice but to find another audience. Luckily we honor choir singers had a 90 minute bus ride in store. The perfect time to enjoy a slice of chocolate cookie-cake. It was a hit, so I have promised to replicate this cake for the birthday girl!

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This recipe was adapted from the one on the cake pan box. While having these items makes for a cool looking cake, I’m sure it’ll be equally delicious made in any other accoutrement.

For the cake, you’ll need…

  • 1/2 cup cocoa powder
  • 220 g bittersweet chocolate
  • 1 cup flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 3/4 cups (scant) sugar
  • 4 eggs
  • a generous 2 tbsp vanilla extract

1. Preheat the oven to 180ºC (350ºF) and grease the pans. If you are using pans with flat bottoms, I recommend lining the bases with circles of wax paper.

2. Melt the chocolate and butter together in a double boiler over gentle heat, stirring until blended smoothly

3. Sift and whisk together the flour, cocoa powder, baking powder, and salt.

4. In another bowl, beat together the eggs, sugar, and vanilla. Then the chocolate mixture, and finally the dry mixture.

5. Divide and spread the batter evenly into the two pans. Bake for about 35 minutes, or until a toothpick comes out of center with a few crumbs on it.

And for the icing…

  • 4 1/2 cups (560 g) confectioners’ sugar
  • 185 g unsalted butter
  • 3 1/2 tbsp skim milk (you may or may not need to add a little more to adjust the texture)
  • vanilla!
  • a pinch of salt

Sift the sugar and mix all of the ingredients. If the icing feels too stiff, simply add a touch more milk. This buttercream is divine! The sugar-butter ratio works beautifully and makes for a smooth and sweet interlude to crumbly chocolate cake.

Assembly: Wait about 10-15 minutes before taking the cakes out of their pans. Put one layer down, smooth all of the buttercream frosting out evenly across the top, and lay down the second cake. Voila!

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7 thoughts on “An Oversized Oreo

  1. I’d be so tempted to pick the whole thing up in two hand and go to town like I’m pulling in to Burger City. Looks delicious.

  2. beth says:

    This cake looks like it should be eaten with your fingers and then kicked clean. I have several recipes I think you would enjoy including tricolor cookies. Looking forward to glimpses of food in dubai…

  3. augustlaura says:

    I love your blog, Abby! Can’t wait to try some of your recipes. And I am with you on vanilla – I often add more than called for to my baked goodies 🙂

  4. augustlaura says:

    I love your blog, Abby! Can’t wait to try some of your recipes. And I’m with you on the power of vanilla – often adding more than called for 🙂

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