





About our Triple Layered Drip Cake recipe
This triple-layered drip 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.
If you like showstopper cakes, give our ultimate vanilla celebration cake a try next!
Method
Step 1:
Preheat the oven to 190ºc /170ºc Fan /Gas Mark 5.
Step 2:
Grease and line the bases of 3 20cm/8in loose bottomed sandwich tins
Step 3:
Cream together the butter and sugar until light and fluffy.
Step 4:
Add the eggs one at a time with a spoonful of flour to prevent the egg from curdling.
Step 5:
Add the vanilla extract and mix well
Step 6:
Fold in the rest of the flour with the baking powder.
Step 7:
Divide the mixture into 3 equal amounts.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.Step 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.
Ingredients
For the Sponge
- 340g Butter (unsalted)
- 340g Billington's Unrefined Golden Caster Sugar
- 6 Eggs (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 340g Self Raising Flour
- 1 1/2 tsp Baking powder
- 3 tbsp Milk (full fat)
- 3 tbsp Silver spoon treacle
- 75g Dark chocolate chips
- 30g Cocoa powder
- 7 Oreo biscuits (crushed)
For the Buttercream
- 125g Butter (unsalted)
- 250g Silver Spoon Icing Sugar
- 15ml Nielsen-Massey Vanilla Extract
- 20ml Milk (full fat)
For the Ganache
- 200g Dark chocolate
- 200ml Double cream
For the Decoration
- 4 Oreo biscuits
- 4 Cookies
- 4 Brownie bits
Utensils
- 4x Bowls
- 3x 8in /20cm cake tins
- Whisk
- Handheld mixer
- Free standing mixer
- Pan
Recipe Reviews
I have not made this scrumptious delight but my grandson joe-smithie loves this good ol recipie! I think that my husband would absolutely lick’is lips at the sight of that beauty!
My daughter made this for my birthday and it was delicious, especially liked the layer with the treacle in
Made it for my other half’s birthday cake. Went down a treat - would definitely make it again!
SO SO yummmmmmy
It is a delicious cake and my family and I love it. I missed out the treacle because my mum and brother don't like its flavour but that layer of cake still tasted ok. I also halved the chocolate ganache recipe and there was still plenty of it so I would recommend doing that. I Would definitely make this cake again.
Made this cake 3 times now, its really not hard to make, the treacle layer is a bit of an acquired taste i loved it so did quite a few other people but some just didn't like the treacle taste, for those that don't you can just make 2 of the chocolate layers instead, will make this again,
Ingredients
For the Sponge
- 340g Butter (unsalted)
- 340g Billington's Unrefined Golden Caster Sugar
- 6 Eggs (large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 340g Self Raising Flour
- 1 1/2 tsp Baking powder
- 3 tbsp Milk (full fat)
- 3 tbsp Silver spoon treacle
- 75g Dark chocolate chips
- 30g Cocoa powder
- 7 Oreo biscuits (crushed)
For the Buttercream
- 125g Butter (unsalted)
- 250g Silver Spoon Icing Sugar
- 15ml Nielsen-Massey Vanilla Extract
- 20ml Milk (full fat)
For the Ganache
- 200g Dark chocolate
- 200ml Double cream
For the Decoration
- 4 Oreo biscuits
- 4 Cookies
- 4 Brownie bits
Utensils
- 4x Bowls
- 3x 8in /20cm cake tins
- Whisk
- Handheld mixer
- Free standing mixer
- Pan