A request for an Oreo communion cake intrigued me and got me thinking about how I would go about doing one. I wanted to try something light that would appeal to adults and children alike. The result is a light chocolate sponge layered with vanilla cream and crushed Oreos. The whole cake is then coated in dark chocolate ganach. Truthfully, I liked the dark chocolate ganach, but I will do white chocolate ganach next time as I think it will appeal to children more. The vanilla layer is cream cheese-based so not too sweet.
4 free-range eggs
3 oz. flour
1 oz. cocoa powder
1 punnet fresh strawberries
- Preheat oven to 200 C
- Grease the base and sides of a 9 inch round spring form tin, and line the base with a disk of parchment paper.
- Put the eggs and the sugar in the bowl of an electric mixer and whisk until very light and creamy.
- The mixture should be stiff enough to retain the impression of the whisk for a few seconds.
- Sift together the flour and cocoa powder.
- Gently fold half the flour into the whisked mixture using a metal spoon or clean hands.
- Fold in the remaining flour, making sure it has all been incorporated and there are no lumps.
- Pour the mixture into the prepared tin, smoothing it over evenly and gently.
- Bake in the oven for 12 to 15 minutes until well risen, set and spongy.
- Turn out onto a wire rack to cool and peel off the parchment paper.
- Once completely cool cut horizontally into three disks.
180 g full fat cream cheese
75 gr caster sugar
2 ½ leaves gelatin
50 gr boiling water
380 gr cream
1 ½ tsp. vanilla extract
2 packets Oreos broken (150 gr each)
- Whip the cream into soft peaks and refrigerate.
- Soak the gelatine in cold water to soften.
- Using spade beat the cream cheese, vanilla and sugar until smooth, scraping down sides.
- Boil kettle.
- Lift the gelatin from cold water and squeeze to remove excess water.
- Dissolve the gelatin in the boiling water.
- Add the dissolved gelatin to the cream cheese mix and beat until smooth.
- Chill the mixture until it thickens — but isn’t fully set. Check and whisk often.
- Once thickened fold in the whipped cream and broken Oreos.
- Place one disk of sponge at the base of a clean spring form tin.
- Add half the vanilla and Oreo cream, spread to flatten,.
- Cover with another layer of sponge, and then add the remaining vanilla and Oreo mix.
- Top with the remaining layer of sponge and chill until set — about 3 hours.
150gr 53% chocolate
80 ml cream
Six extra Oreos, cut in half
- Bring the cream to the boil in a small pot.
- Pour onto the chocolate, allow to sit for a minute or two then stir well until smooth.
- Allow the chocolate to cool to room temperature but still liquid.
- Then pour over the chocolate and Oreo cream cake, spread gently at the edges so it just starts to dribble over the sides.
- Once nearly set decorate with 12 Oreo halves.
- Serve chilled.
You can email Mercy Fenton at email@example.com