It almost went horribly wrong. I filmed a great video for the chocolate oreo cake. The editing went smoothly. I’d saved the project. All I had to do was export it to my blog and write this post. And there was some kind of bug in the machine…..I couldn’t export the video. Shock! Horror!
Don’t get me wrong – I really believe that technology is amazing. But when it goes wrong I realise how little I know about the process and get frustrated that I don’t know how to fix it.
I had already exported the video to my facebook page to see what it looks like on a smaller screen. So please excuse the poorer video quality. Facebook has saved the day and at least I can use that video here.
And of course I have delicious vegan cake to drown my sorrows. If only I could solve IT problems with baking!
So here it is. The most delicious Vegan Chocolate Oreo Cake ever. It serves 6-8 and actually requires an oven.
Recipe is below if you need a printable version, you know the drill by now.
If you’d rather have a much smaller version of the chocolate cake, check out my microwaveable mug cake. Perfect for an individual portion when you need cake. NOW.
And if you wanted a larger cake to feed a small (very small) army, have a look over at my Vegan Bakewell Tart recipe. It really is the most popular cake at my cafe.
Here’s the important stuff;
Vegan Chocolate Oreo Cake recipe
1// First mix the dry ingredients in a bowl,
200g Self Raising Flour
160g Caster Sugar
70g good quality cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2// Then mix the wet ingredients in a jug,
200ml soya milk (or almond)
1 teaspoon vanilla extract
120ml vegetable oil
3// Break up 1/2 packet of Oreos into a bowl. Be careful to check the ingredients as not all Oreos are vegan. But generally the plain Oreos are. DO NOT EAT ALL THE OREOS. We need a few for decoration. You can have one. Maybe two.
4// Line three 6” cake tins with baking paper
Preheat your oven to Gas Mark 4, 180C.
5// Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Add the bowl of broken Oreos and stir. Divide the mixture equally between the three cake tins. And yes,we’re baking biscuits into a cake. No, they won’t burn. Trust me.
6// Place the tins in the oven. Bake for around 15 – 20 minutes or until a skewer comes out clean with no mixture stuck to it.
While the cakes are baking, lets make the ganache and the icing,
1// Heat 1/4 cup of soya (or almond) milk in a bowl in the microwave until it boils. Probably about 2 mins at a high setting
2// Pour in 100g vegan dark chocolate drops (found in the baking aisle of most supermarkets) and stir until completely melted into the milk.
3// Add a Tablespoon of melted coconut oil. Let it sit on top of the milk/chocolate mixture for a minute or 2, then stir until fully mixed and glossy.
Pop to one side for a minute
I find this the hardest to give measurements for as I mostly make buttercream by eye. It depends on so many things such as room temperature, type of spread used. However, this is a guide,
1// Use approximately 1/3 of a cup of vegan margarine or something like Trex. Leave to sit at room temperature for a while. Beat the spread with a fork or use an electric whisk.
2// Add 1/2 teaspoon of vanilla extract for a richer flavour and beat it into the spread until fully combined.
3// Add 1 cup of icing sugar and beat into the spread until soft and fluffy. Repeat this cup by cup until you have used 3 cups.
If the mixture becomes too stiff, stop adding icing sugar and add just a drop of milk. Just a drop. And beat in. Add a bit more if necessary but only add drop by drop.
If the mixture isn’t stiff enough, add more icing sugar. About 1/2 cup. Beat it into the icing mixture, and repeat until you get the right consistency.
Pop to one side until the cake has cooled.
Remove the cake from the oven and let it cool on a wire rack.
1// spread a little icing on a plate to stop the cake from moving and add the first layer.
2// spread a thick layer of icing on that first layer. Don’t be shy. Add the second layer
3// Guess what? Yep, you’re adding another thick layer of icing and then the final layer. Now stop right there. No more icing.
4// Give the ganache a stir and then spoon that gorgeous liquid over the top of the cake. Cover until the ganache drips slowly down the sides. Get creative, build your own chocolate waterfalls. Honestly, this bit is hypnotic. Or maybe I’m just a bit strange.
5// Sprinkle on a few more broken up Oreos