Rachael’s Cookies & Cream Drip Cake

4 indulgent layers of chocolate sponge sandwiched together with vanilla cookies and cream buttercream. The perfect combination for the ultimate sweet treat.
  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 2 hours (1 hour 10 minutes chilled)
PREPARATION TIME:
30 minutes
COOKING TIME:
25 minutes
TOTAL TIME:
2 hours (1 hour 10 minutes chilled)

You will need a mixing bowl and cake tins

Preheat the oven to 170°C

Ingredients

For the sponge

  • 375ml Buttermilk
  •  375ml brewed coffee
  •  300ml veg oil
  •  30g Melted dromona Butter
  •  5 eggs
  •  555g Caster Sugar
  •  420g Plain Flour
  •  105g Cocoa Powder
  •  1.5 tsp Bicarbonate of soda
  •  0.5 tsp salt

For the buttercream

  • 500g Soft Dromona Butter
  • 1000g Icing Sugar
  • 1 tsp Vanilla
  • 6 Tbsp Milk
  • 1 Pack Oreos

For the ganache

  • 50g Double Cream
  • 50g 70% chocolate

Made for sharing:

This cake recipe is perfect for any sweet tooth craving. Topped with crunchy Oreos, with a sweet chocolate sponge, and elevated with an indulgent ganache. It ticks all of the boxes! #makeoursyours

How It’s Done:

For the sponge

  1. Combine the wet ingredients in a bowl and whisk together (buttermilk, oil, melted butter, coffee & eggs).
  2.  Sift in your dry ingredients (Flour, Cocoa Powder, bicarb, salt & Caster Sugar) and stir until combined. This batter will be quite liquid.
  3. Pour batter into 4 greased 7” baking tins and place in a preheated 170c oven for 25mins until cake skewer comes out clean.

For the buttercream

  1.  To make the buttercream, place softened butter in bowl and beat until pale and fluffy then add icing sugar and beat for further 3-4mins. Add milk 1tbsp as a time until buttercream reaches spreadable consistency and add 1 tsp vanilla. Separate a third to fill your cake then add ½ pack crushed oreos to the remaining 2/3s and mix till combined and set aside.
  2. Once your sponges are cool level then and place first layer on cake board. Place vanilla buttercream on top and crumble 1-2 Oreos and repeat with remaining layers.
  3.  Crumb coat your cake to seal in crumbs using the Oreo buttercream and chill in fridge for 30 mins minimum. Then apply top coat using remaining buttercream and smooth sides using a cake scraper and chill for further 30 mins.

For the ganache

  1. To make your ganache weigh 50g cream and 50g chocolate and heat in microwave at 30 sec intervals until melted and place in piping bag.
  2. Drip your ganache at spaced intervals around edge of the cake and then cover the top completely with remaining ganache. Add any remaining Oreo crumbs to your base and press.
  3. Chill cake again for 10mins to set the ganache then place remaining buttercream in piping bag and swirl rosettes and top with Oreos.

Made for sharing:

This cake recipe is perfect for any sweet tooth craving. Topped with crunchy Oreos, with a sweet chocolate sponge, and elevated with an indulgent ganache. It ticks all of the boxes! #makeoursyours

Rachael’s Cookies & Cream Drip Cake

4 indulgent layers of chocolate sponge sandwiched together with vanilla cookies and cream buttercream. The perfect combination for the ultimate sweet treat.
PREPARATION TIME:
30 minutes
COOKING TIME:
25 minutes
TOTAL TIME:
2 hours (1 hour 10 minutes chilled)

You will need a mixing bowl and cake tins

Preheat the oven to 170°C

Ingredients

For the sponge

  • 375ml Buttermilk
  •  375ml brewed coffee
  •  300ml veg oil
  •  30g Melted dromona Butter
  •  5 eggs
  •  555g Caster Sugar
  •  420g Plain Flour
  •  105g Cocoa Powder
  •  1.5 tsp Bicarbonate of soda
  •  0.5 tsp salt

For the buttercream

  • 500g Soft Dromona Butter
  • 1000g Icing Sugar
  • 1 tsp Vanilla
  • 6 Tbsp Milk
  • 1 Pack Oreos

For the ganache

  • 50g Double Cream
  • 50g 70% chocolate

How It’s Done:

For the sponge

  1. Combine the wet ingredients in a bowl and whisk together (buttermilk, oil, melted butter, coffee & eggs).
  2.  Sift in your dry ingredients (Flour, Cocoa Powder, bicarb, salt & Caster Sugar) and stir until combined. This batter will be quite liquid.
  3. Pour batter into 4 greased 7” baking tins and place in a preheated 170c oven for 25mins until cake skewer comes out clean.

For the buttercream

  1.  To make the buttercream, place softened butter in bowl and beat until pale and fluffy then add icing sugar and beat for further 3-4mins. Add milk 1tbsp as a time until buttercream reaches spreadable consistency and add 1 tsp vanilla. Separate a third to fill your cake then add ½ pack crushed oreos to the remaining 2/3s and mix till combined and set aside.
  2. Once your sponges are cool level then and place first layer on cake board. Place vanilla buttercream on top and crumble 1-2 Oreos and repeat with remaining layers.
  3.  Crumb coat your cake to seal in crumbs using the Oreo buttercream and chill in fridge for 30 mins minimum. Then apply top coat using remaining buttercream and smooth sides using a cake scraper and chill for further 30 mins.

For the ganache

  1. To make your ganache weigh 50g cream and 50g chocolate and heat in microwave at 30 sec intervals until melted and place in piping bag.
  2. Drip your ganache at spaced intervals around edge of the cake and then cover the top completely with remaining ganache. Add any remaining Oreo crumbs to your base and press.
  3. Chill cake again for 10mins to set the ganache then place remaining buttercream in piping bag and swirl rosettes and top with Oreos.

Made for sharing:

This cake recipe is perfect for any sweet tooth craving. Topped with crunchy Oreos, with a sweet chocolate sponge, and elevated with an indulgent ganache. It ticks all of the boxes! #makeoursyours

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