INGREDIENTS

CHOCOLATE CAKE

440 grams [2 cups] caster sugar

265 grams [1¾ cups] plain flour

75 grams [¾ cup] dutch processed cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk – shaken

½ cup vegetable oil

2 large eggs – at room temperature

2 teaspoons vanilla extract or paste

¾ cup freshly made coffee

OREO BUTTERCREAM

250 grams unsalted butter - room temperature

525 grams icing sugar - sifted

3 tablespoons whole milk or cream

½ teaspoon vanilla extract

¼ teaspoon salt

¾ packet of Oreo cookies – crushed

METHOD

Preheat your oven to 180C [350F].  Butter and flour two x 20 centimetre round cake tins and line the bases with baking paper.

Place the sugar, flour, cocoa, baking soda, baking powder and salt into the bowl of your electric mixer fitted with the paddle attachment and mix on lowest speed until combined.

In another bowl, combine the buttermilk, eggs, oil and vanilla. With your mixer on low speed add these wet ingredients to your dry and mix until combined before adding the coffee until just incorporated.

Use a spatula to scrap down the sides and bottom of the bowl and mix until the batter is smooth.

Pour the mixture evenly into your prepared cake tins.

Bake on the middle shelf of your oven for 35-40 minutes or until the top springs back when touched or a skewer inserted into the middle comes out clean.

Allow to stand for 15 minutes before removing from the cake tins and transferring to a cooling rack.

BUTTERCREAM

In a food processor, place your Oreos cookies and pulse until they are a fine crumb. Set aside.

In the bowl of your electric mixer with the paddle attachment, on a medium to high speed whip the butter for 2-3 minutes until pale and creamy.

Add ½ the icing sugar, and mix until completely incorporated before adding the remaining icing sugar and whipping until combined. Add the vanilla, milk and salt before mixing on a medium speed for a couple of minutes until light and fluffy, scraping the sides of the bowl as needed.

Add the Oreo crumb and mix on low speed until evenly incorporated.

To assemble, place one cake on a cake stand or plate and cover with ¾ cup of buttercream and spread evenly with an offset spatula or knife. Place the other cake, top side down, onto the buttercream. Spread evenly the remaining icing on the sides and then the top of the cake.

STORAGE

Store in an airtight container in the refrigerator for up to two days - making sure to remove them an hour before serving.

TIPS + TRICKS

The cake batter will look runny but it will bake perfectly. Just trust the recipe!

You must process the Oreos to a fine crumb or the buttercream will not look smooth.

The secret that turns a delicious chocolate cake into a sublime experience is dutch processed cocoa, such a Callebaut or Valrhona. Although a little more expensive, the difference in taste is incredible.