Cookie, Oreo & Brownie Layered Cake

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Serves

    8

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

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This layered cake is really something else. You are looking at 3 completely different layers: chocolate chip cookie, then a crushed oreo layer topped with a brownie layer. The top is drenched in a chocolate ganache with lots of biscuits and cookies on the top. 

Although it looks like a challenge, it's the same basic sponge mixture with different additions for each layer which makes it relatively simple to make. 

You're going to want to eat a big slice of this. Put your stretchy pants on!

Method

  1. Preheat the oven to 190ºc /170ºc Fan /Gas Mark 5.

  2. Grease and line the bases of 3 20cm/8in loose bottomed sandwich tins

  3. Cream together the butter and sugar until light and fluffy.

    • 340g Butter (Unsalted)
    • 340g Golden Caster Sugar (We like Billington's)
  4. Add the eggs one at a time with a spoonful of flour to prevent the egg from curdling. 

    • 6 Eggs (Large)
    • 1 tbsp Self Raising Flour
  5. Add the vanilla  extract and mix well

    • 1tsp Vanilla Extract (We like Nielsen Massey)
  6. Fold in the rest of the flour with the baking powder.

    • 340g Self Raising Flour
    • 1½ tsp Baking Powder
  7. Divide the mixture into 3 equal amounts.

  8. In one, mix the treacle and chocolate chips with 1 tbsp. milk. In another mix in the cocoa powder and 1 tbsp. milk. In the last mix in the crushed Oreos and 1 tbsp milk. Put each mixture into one of the prepared tins.

    • 3tbsp Treacle (We like Silver Spoon)
    • 75g Dark Chocolate Chips
    • 30g Cocoa Powder
    • 7 Oreo Biscuits (Crushed)
    • 3 Milk (Full Fat)
  9. Bake in your preheated oven for 25 minutes. The cakes may need a few minutes longer if they are on lower shelves. The cake is ready when the sponge springs back when pressed with a fingertip.

  10. Once cooked, cool in the tins for 5 minutes and then turn out of the tins and allow to cool completely on a rack.

  11. While the cakes are cooling, mix your buttercream by combining all the ingredients. Whisk hard for 5 minutes until it is really pale and light. When the cakes are cooled, place on your serving plate. Spread the chocolate chip layer with 1/3 of the buttercream, top with the Oreo layer; spread this with 1/3 of the buttercream. Finish with the chocolate layer. Coat the cake with the remaining buttercream. Spread this thinly to create a "naked" finish.

    • 125g Butter (Unsalted)
    • 250g Icing Sugar (We like Silver Spoon)
    • 20ml Milk (Full Fat)
    • 15ml Vanilla Extract (We like Nielsen Massey)
  12. To make the ganache, chop the chocolate into very small pieces. Heat the
    cream until nearly boiling. Pour this over the chopped chocolate and stir until it
    melts. Allow to cool to room temperature.

    • 200g Dark Chocolate
    • 200ml Double Cream
  13. To decorate the cake, pour over enough ganache to make it drip over the
    sides (you might not need it all) and top with oreos, cookies and brownie bits.

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