Recipe: The Great British Bake Off - Oreo Chocolate Fudge Cake

Tuesday, 25 August 2015


I only really watch two programmes...Game of Thrones and the Bake Off.... Game of Thrones finished in June but the Bake Off is now on which makes me so happy!

I don't know what it is about the Bake Off but its just so good.

I organised a sweep stake at work which we've meant to do for the past few years but never got round to.

Basically there are 12 people in our office and 12 bakers in the Bake Off! Convenient!

We each put in a £5 and picked a name of a baker out of a hat/mug

Each week whoever is voted off has to bake (or buy!) treats for the office and the ultimate winner wins £70 and has to bring in a showstopper!

We all get to enjoy being competitive whilst getting treats each week! A great idea.

I was all set to win (I'm rather competitive as a person) and was uber smug when I got star baker the first week!

Unfortunately it wasn't to be and my baker was voted off in the second week!

I tried very hard to swallow my pride and figured I would bake a cake that would redeem myself.

Welcome the triple layered oreo chocolate fudge cake...




This is based on The Londoner's recipe, but she uses boxed cake mix and icing and I made my own

I figured as it was a bake off I couldn't use cake mix!

You need a fair few ingredients for this cake, but you might have most of them in your cupboard:


Equipment:
Three 9 inch cake pans 

I didn't have three so I just baked one set of two and then the next

You could make this just a two layered cake with much thicker sponges if you wanted? But they would need to bake for longer so keep an eye on that!


For the cake:
  • 100 grams best-quality cocoa powder (sifted)
  • 200 grams dark brown muscovado sugar
  • 500 ml boiling water
  • 250 grams soft unsalted butter (plus some for greasing your tins)
  • 300 grams caster sugar
  • 450 grams plain flour
  • teaspoon baking powder
  • teaspoon bicarbonate of soda
  • teaspoons vanilla extract
  • large eggs (room temp)

For the icing:

  • 125 ml water
  • 30 grams dark brown muscovado sugar
  • 175 grams soft unsalted butter 
  • 200 grams best-quality dark chocolate 
  • 100 grams dark chocolate

For the filling:
40 oreo cookies (about a pack and a half)
300 grams of softened butter
600 grams icing sugar




Seems like a lot but this is a massive cake!


Lets start with the cake portion of this bake:

Pre heat your oven to 180'C

Put your cocoa powder (100g), moscavado sugar (200g) and boiling water (500ml) in a bowl and whisk to melt it all together. Put this to one side to cool a bit.



In a separate bowl, either in a mixer like mine or by hand beat together your butter (250g) and caster sugar (300g)


Whilst this is mixing....in a separate bowl sieve your flour (450g) bicarb (1tsp) and baking powder (1tsp).

Whilst the mixer is going, pour in your vanilla extract (4tsp)

Then crack in one egg, quickly followed by a tbsp of the flour mixture. Repeat this process until all the eggs (4 in total) are combined and then slowly mix in the rest of the flour mix.

This process of alternating the flour and eggs stops the mixture curdling. Having room temperature eggs also helps!

You are then left with something that looks like this. Quite thick kind of cookie dough batter 

Fold in your chocolate mix you made earlier (the sugar, cocoa and water one)

And you are left with this chocolatey cake batter. 

Divide this between your greased tins (use spring form tins if possible and grease well with butter)

Remember that if you are doing three you should set aside a third of your mixture for the final cake...or if you have three tins (lucky you) you can do these all at once.


Pop these in the oven for about 25 minutes - check on them after 20, but try not to open the door and have a peek too early or they can sink in the middle.


Whilst they are cooking, we can move onto our icing.

Now I didn't take pictures of this process...because I'm an idiot, but here is the process:


Pop your water (125ml) moscovado sugar (30g) butter (175g) in a pan over a low heat. When it begins to bubble take it off the heat and pour in your chocolate swirling it round so the heat of the buttersugar mix melts the chocolate. Whisk until smooth and glossy.

Now this is the bit where you panic. It just looks like liquidy wet chocolate, not something to ice a cake with!

Put this mixture aside for an hour, whisking every now and again and it will thicken up into a perfect fudgey icing.

If you are impatient and naughty you can put it in the fridge (where it will set to a ROCK hard finish) then pop it in your electric mixer to beat it back to life

If you have time I would do it the proper way but its up to you - I went for the fridge and beat method and it worked fine!



Whilst your icing is cooling you can work on your cake filling. This stuff is the best bit...I could literally eat just this!


Pop your oreos in a freezer bag and whack with a rolling pin. I left some bits quite chunky so it wasn't powdered oreos...


In a mixing bowl, beat your butter until it is fluffy then gradually beat in your icing sugar. Just a warning the icing sugar goes everywhere so put a teatowel over your mixer! My one luckily comes with a special plastic guard for such things.

Then mix in your crushed oreos...


YUM!

Put this oreo mix in the fridge to stay cool.


Now your cakes should be ready! 

Turn them out (baking the third one if you need to) and place on a wire rack to cool.

Now its time to assemble...


I made mine in the lid of a cake tin so that I could put the bottom of the cake tin on top and carry it to work, but if you are having this at home just place it on a board or plate...


Pick the least pretty of your three sponges and turn upside down on the base. Smear on half of the oreo mix making sure you push it right up to the edge and then place another cake layer on top.

 Add more of the oreo mix and then place the final cake (upside down so its flat) on top.


Then its time to ice it! Your icing should be all fudgey and sticky now so spread it round the edge of your cakes and on top. Use it all don't scrimp!

And you are done!


It went down very well at work and I must say that after a couple of days we heated up slices in the microwave for 30 seconds and they turned into the most delicious gooey warm chocolate cake!

YUM 


Have you got involved in baking because of the Bake Off? 

Comment below if you have and let me know what you've done!


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