The Oreo Cake

Seems fitting that on Oreo's birthday week, I share my Oreo ice-cream cake recipe with you. I made this cake for the first time, for my brothers birthday the other day. He had requested an 'Oreo' cake and this is what I came up with. I adapted a choc chip cookie cake recipe that a friend had used recently and made it my own. So I can't take all the credit, but I did think I was pretty clever. Since then I've done some googling and discovered lots of people have done similar things. Turns out I'm not as special as I thought. Anyhow, this is what I did...

 Start this recipe at least one day before. I used the home-made Oreo recipe from smitten kitchen to make two large biscuits to from the top and base. I used a 25cm round springform tin for the whole thing. But you can use whatever size tin you like, just adjust the recipe accordingly. I have to say this cake was rather large and I have found myself eating it all week, which isn't a good thing. Smaller may have been better!

For the filling
2 litres good quality vanilla icecream softened {you could make your own but I didn't have time}
2 packets of original Oreo cookies crushed

Line springform tin with a couple of layers gladwrap, leaving a good 10cm over hang. Mixed together vanilla icecream and crushed Oreo's. Poor into tin. Shake to level. Place in freezer overnight. I removed the ice-cream part from the freezer carefully the next day and transferred it to another plate so I could use the tin to make the cookies to the right size.

For the large cookies {I doubled this recipe}
1 1/4 cups of plain flour
1/2 cup unsweetend Dutch cocoa
1 teaspoon bi-carb soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup caster sugar
1/2 cup unsalted butter at room temp
1 large egg

{I made these on the day I needed the cake}
Preheat oven to 180 degrees. In a food processor or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt and sugar. While on low speed add the butter and then the egg. Continue mixing until dough comes together in a mass.

Grease and line your tin. Push dough {one quantity of or as much as you need} out evenly onto bottom of the tin leaving almost an inch around the perimeter, to allow for it to expand during cooking. Pat down the top so it is fairly even and flat, you can even use a fork to indent around the edge or make any pattern you wish at this stage. Place in the oven and cook for 20 mins, {check after 15mins if your oven is hot} It will feel soft to the touch but will firm up as it cools and end up almost brownie like. Remove form oven and allow to cool a little in the tin, then transfer on to a wire rack to cool, topside up.

Then repeat, to make the bottom cookie. {or you could use two tins the same size and do two at a time, either way works. Just remember to double the recipe or use two smaller tins and adjust to your liking} Any remaining dough can be used to make smaller cookies for later.

Assembling
Allow both cookies to cool completely. Place the bottom cookie on a serving plate then top with the ice-cream centre and then top with the remaining cookie. Serve immediately. Return any leftover cake to the freezer.



I wish I had taken photos of each step but time got away from me, so I hope I have explained myself clearly, let me know if you have any questions.

It really was delicious, simple to make and pretty impressive. Everyone loved it!

Happy weekend my friends! It's a long one here, I can't wait!

x