To aim high, that was my goal when I started Christmas bake-off. I really wanted to push myself and bake as many new recipes as possible. Stepping out of my comfort zone and doing new things was the only way I could learn. I feel I have learnt a lot, but you know how it works. The more knowledge you gain, the more you realise how little you know about the subject.

There are few things in the world of sweets that are known worldwide and loved by, I wouldn’t risk much saying, almost everyone. It’s either flavour, texture, memories or mix of all that draws us to them again and again. I am talking about Snickers, Mars and Oreo. I know you could argue adding some more to those put on the podium, but I really think that if we had to be very strict and narrow down the criteria, those would be the final three. The three musketeers that managed to conquer our palates.

In one of my first posts I asked my friends on social media to share with me should they have any suggestions about what I could bake next. I received one that was particularly exciting. There is was, a message with Oreo cake request!

Question ‘how can I measure up with such an iconic flavour?!’ did cross my mind. However, Bake-off would be a real challenge if I didn’t decide to pick up the gauntlet.

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Original Recipe Oreo Cake

Ingredients
For the cake:
sugar- 2 cups
all purpose flour- 1 3/4
cocoa- 3/4 cup
baking powder-1 1/2
baking soda- 1 1/2
salt- 1 tsp
eggs- 2 units
milk- 1 cup
vegetable oil- 1/2 cup
vanilla extract- 2 tsp
boiling water- 1 cup

For the filling:
heavy whipping cream- 1 1/2 cups
cream cheese/mascarpone- 200 g
powdered sugar- 3/4 cup
Oreo cookies- 12 units coarsely crushed

Directions
For the cake:
1. Pre-heat the oven to 180C and grease two medium size, round baking pans.
2. In a large bowl stir together sugar, four, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla extract and mix on medium speed for 3 minutes.
4. Add boiling water and mix until smooth.
5. Divide batter into two and pour the half into baking tin, bake for about 30 minutes, until tester inserted in centre comes out clean.
6. Cool 100 minutes in the pan, then remove from the pan to wire racks upside down (this flattens the cake).
7. Repeat step 5 and 6 for the other half of batter.

For the cream:
1. In a large mixing bowl mix heavy whipping cream until firm peaks form.
2. In another bowl mix cream cheese or mascarpone with sugar, until light and smooth.
3. Combine whipped cream and cream cheese/sugar mix and stir in crushed Oreos.

To assemble the cake:
1. Spread filling on the bottom layer of the cooled cake, carefully place the second layer on the top of filing. You can melt some chocolate and spread it on the top of the cake or decorate with whipped cream.

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My main goals when it comes to the flavour and texture were; to make the sponge as chocolatey and moist as possible in order to stir up the desire of wanting more and more with every single bite. Second, so the cream compliments the cake with its consistency and moderate sweetness, not completely overpowers it.

I must say it was one fierce duel! Mainly with the time and pressure. Did I come back with my shield? I was definitely standing tall while waiting for the verdict. Have a look yourself at below score chart. 😉