This triple-layered drip cake is really something else. You are looking at 3 completely different layers: chocolate chip cookie, then a crushed oreo layer topped with a brownie layer. The top is drenched in a chocolate ganache with lots of biscuits and cookies on the top.
Although it looks like a challenge, it's the same basic sponge mixture with different additions for each layer which makes it relatively simple to make. You're going to want to eat a big slice of this. Put your stretchy pants on.
Grease and line the bases of 3 20cm/8in loose bottomed sandwich tins
Step 3
Cream together the butter and sugar until light and fluffy.
Ingredients for this step
125gButter (unsalted)
340gBillington's Unrefined Golden Caster Sugar
Step 4
Add the eggs one at a time with a spoonful of flour to prevent the egg from curdling.
Ingredients for this step
6Eggs (large)
340gSelf Raising Flour
Step 5
Add the vanilla extract and mix well
Ingredients for this step
1 tspNielsen-Massey Vanilla Extract
Step 6
Fold in the rest of the flour with the baking powder.
Ingredients for this step
340gSelf Raising Flour
1 1/2 tspBaking powder
Step 7
Divide the mixture into 3 equal amounts.
Step 8
In one, mix the treacle and chocolate chips with 1 tbsp. milk. In another mix in the cocoa powder and 1 tbsp. milk. In the last mix in the crushed Oreos and 1 tbsp milk. Put each mixture into one of the prepared tins.
Ingredients for this step
3 tbspSilver spoon treacle
75gDark chocolate chips
30gCocoa powder
7Oreo biscuits (crushed)
3 tbspMilk (full fat)
Step 9
Bake in your preheated oven for 25 minutes. The cakes may need a few minutes longer if they are on lower shelves. The cake is ready when the sponge springs back when pressed with a fingertip.
Step 10
Once cooked, cool in the tins for 5 minutes and then turn out of the tins and allow to cool completely on a rack.
Step 11
While the cakes are cooling, mix your buttercream by combining all the ingredients. Whisk hard for 5 minutes until it is really pale and light. When the cakes are cooled, place on your serving plate. Spread the chocolate chip layer with 1/3 of the buttercream, top with the Oreo layer; spread this with 1/3 of the buttercream. Finish with the chocolate layer. Coat the cake with the remaining buttercream. Spread this thinly to create a "naked" finish.
Ingredients for this step
125gButter (unsalted)
250gSilver Spoon Icing Sugar
3 tbspMilk (full fat)
15mlNielsen-Massey Vanilla Extract
Step 12
To make the ganache, chop the chocolate into very small pieces. Heat the
cream until nearly boiling. Pour this over the chopped chocolate and stir until it
melts. Allow to cool to room temperature.
Ingredients for this step
200gDark chocolate
200mlDouble cream
Step 13
To decorate the cake, pour over enough ganache to make it drip over the
sides (you might not need it all) and top with oreos, cookies and brownie bits.
Ingredients
MetricImperial
For the Sponge
340gButter (unsalted)
340gBillington's Unrefined Golden Caster Sugar
6Eggs (large)
1 tspNielsen-Massey Vanilla Extract
340gSelf Raising Flour
1 1/2 tspBaking powder
3 tbspMilk (full fat)
3 tbspSilver spoon treacle
75gDark chocolate chips
30gCocoa powder
7Oreo biscuits (crushed)
For the Buttercream
125gButter (unsalted)
250gSilver Spoon Icing Sugar
15mlNielsen-Massey Vanilla Extract
20mlMilk (full fat)
For the Ganache
200gDark chocolate
200mlDouble cream
For the Decoration
4Oreo biscuits
4Cookies
4Brownie bits
Utensils
4x Bowls
3x 8in /20cm cake tins
Whisk
Handheld mixer
Free standing mixer
Pan
7 Baker Ratings
Nice
Love this?
I have not made this scrumptious delight but my grandson joe-smithie loves this good ol recipie! I think that my husband would absolutely lick’is lips at the sight of that beauty!
