Fairy Platinum Challenge | Giant Oreo cookie chocolate cake

The heat is on to win the Fairy Platinum Challenge. The winner will have their recipe features on the August issue of Gourmet TODAY and will walk away with a year’s supply of Fairy Platinum. All you have to do is send it your recipe to [email protected]. Click here for terms and conditions.

Giant Oreo chocolate cake

Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup buttermilk
• 1 cup oil
• ¾ cup cocoa
• 3 ¼ cup self-raising flour

For the OREO cream centre.

• 1 pkt Philadelphia cream cheese
• ¾ cup icing sugar
• 1 tub Elmlea double cream
• 12 OREO cookies, plus 4 for decoration

Ganache

• 70g dark chocolate
• Cream

Method

1. Beat eggs with sugar till light and fluffy.
2. Add buttermilk and oil and beat till incorporated.
3. Beat in cocoa and sifted flour.
4. Split into two 20cm cake tins and bake in a pre-heated oven at 180°C oven for 35 mins.
5. To make the Oreo cream centre, beat cheese with icing sugar.
6. Beat cream.
7. Fold both in together and add the crushed OREO cookies. reserving some of the white cream without OREOS for decoration.
8. Place one cake on the bottom, add the cookie cream mixture and pile up to form a layer of cream. Clean the sides so as not to dribble down the sides.
9. Place the other cake on top, pressing slightly. Again clean the sides.
10. Melt the chocolate and add cream to make the ganache.
11. Layer over the top of the cake and pipe remaining cream and decorate with Oreos.