A two tier Chocolate Oreo Cake. This has been by far the best chocolate cake we have ever made, the cake was not too sweet and was beautifully moist. Everyone loved this cake!
If you don’t like Oreos you can replace them with whatever flavour you want. We also made an Espresso Chocolate cake, which uses the same chocolate base.
To make the two tier cake I doubled this recipe.
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp backing powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1 1/2 tbsp vinegar
- 1 cup vegetable oil
- 1 cup boiling water
- 1 tbsp vanilla extract
- 1 block butter
- 1 block copha (shortening)
- 4 cups icing sugar
- 1 cup oreos
- 1/2 tbsp vanilla extract
- Preheat oven to 170°c
- Butter your cake tins and then line with baking parer. We do this to make sure the cake comes out easy and doesnt stick. Cut a circle for the base then cut a strip to go around the inside of the tin.
- In a bowl add the vinegar to the milk. The milk and vinegar react together causing the milk to forms lumps. Once done set aside and prepare the dry ingredients.
- In a mixing bowl add all the dry ingredients and mix so everything is well incorporated.
- Once all dry ingredients are mixed start adding the wet ingredients.
- Scrape down the sides of the the mixing bowl and give it a final mix. You might think the mixture is a bit runny but dont worry, this is what makes the cake super moist.
- (Optional) fold in rough chuncks of oreo into your cake mix. Add as many as you like.
- Add cake batter to tins. If you want a two tier cake make sure you have two different sized tins.
- Depending on the size of the tins, cooking time can vary. Cook for roughly 30-40mins. Poke the cake with a toothpick, if it comes out clean the cake is ready. Set aside and let it cool.
- Once the cake has cooled, remove from the tin. Use a cake cutter to flatten the top of the cake to make it nice and even and cut in half.
- Place cakes on a cooling rack and let cakes cool.
- Leave cakes overnight in air tight container. This way when we add the buttercream they cakes will ne completely cool but still moist. I recommend leaving the cakes outside instead of in the fridge.
- To make the buttercream add room temperature butter and copha to a mixing bowl, add in the powdered sugar and vanilla and mix well.
- (Optional) If you want your cake to have white buttercream on the outside. Halve the mixture and set one aside. In one butter cream mixture add chunks of oreos. This will be used in between the cake layers.
- Now that the cake and butter cream is ready, its time to start layering.
- On the bottom of the cake add a bit of buttercream to help the cake stick. Add one layer of cake then one layer of butter cream. If you are making a two tier cake, crumb coat both cakes separately.
- Once both cakes have been layerd its time to crumb coat. If you aren’t confident with crumb coating there are tones of videos on youtube.
- We used oreo cumbs on the outer bottom layer of the cake. And place some oreos on the top half of the cake. Design howerver you want. You could even do a chocolate drip from the top tier.