Valentine’s Day Chocolate Oreo Cake


You really cannot get any better than a chocolate Oreo cake πŸ™‚  Honestly, my youngest son over the course of 4 days polished it off.  Thank goodness he is a regular gym goer otherwise there would be some serious calories piling up!

This cake is super moist, very very light and very very moorish.  Too many ‘very’s’?  The secret ingredient to this in my opinion has got to be the buttermilk.  It’s one of the items that’s a regular on my @Sainsbury’s shopping list.

Remember, and you’ll have heard me say this in other recipes – take all the dairy stuff out of the fridge at least 15 minutes before you want to start baking.

Ingredients for the cake:

  • 125 grams of plain flour
  • 30 grams of cocoa powder – I use Bournville Cocoa Powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 100 grams of light brown sugar
  • 100 grams of granulated sugar
  • 80 ml of vegetable oil
  • 120ml of buttermilk
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 mug of coffee dissolved in around 120 ml of boiling water
  • 6 Oreo’s finely crushed
  • Dr Oetker Milk & Chocolate Stars (Optional)

Ingredients for the buttercream:

  • 200 grams dark or milk chocolate – use whichever you like
  • 400 grams unsalted butter
  • 800 grams of icing sugar
  • 5 tablespoons of cocoa powder
  • Pinch of salt
  • 4 tablespoons of milk


  • Line your cake tin with parchment paper – I tend to put a little bit of butter inside the tin beforehand so that the parchment paper sticks
  • These next steps won’t take long, so put the oven on 180 to warm up
  • In a large bowl, add the light brown sugar and granulated sugar, baking powder, baking soda and salt and whisk it all together until combined
  • Add in the buttermilk, egg, oil and vanilla extract and your crushed Oreo’s and whisk it all again until combined, don’t overdo the whisking, it should be just enough
  • Add in the coffee, and don’t worry the batter will look wrong because it’s thin, that’s ok, it’s not wrong
  • Pour the contents of the mixing bowl into the tin
  • Pop it into the oven for around 30 minutes – at the 15 minute mark take it out and turn it around if your oven is fan-assisted like mine and pop it back in
  • Test the cake at 30 minutes to check that it is baked, if not, then pop it back in for another 5-10 minutes until your knife (or whatever implement you use) comes out clean
  • Leave it to cool for around 20 minutes and then transfer it to a wire rack so that it is completely cools before you apply the buttercream

Making the buttercream:

  • This is really straightforward, and if you’re messy like me, make sure you have your apron on otherwise the icing sugar will go everywhere!
  • Put you dark or milk chocolate into a bowl with a knob of butter and nuke it in the microwave – I generally take it out every 30 seconds and give it a stir
  • Once your chocolate has melted, take it out of the microwave and let it cool for around five minutes
  • Separately, in another bowl, put your icing sugar and softened butter and whisk them until combined
  • Add in your cocoa powder and salt and then take your melted chocolate and pour that in as well
  • Add in 2 tablespoons of milk and mix everything together until it’s smooth and fully combined
  • Decorate your cake once it is completely cool with the buttercream and milk or dark chocolate hearts – completely optional
  • By the way, you can also slice the cake in half, and put buttercream in between – but that’s likely to be overkill as there’s chocolate in the cake and crushed Oreo’s, you really won’t need anything else πŸ™‚
  • Enjoy!



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