Recipe: An Oreo inspired Communion cake

This cake would be a show-stopper at any family occasion.
Recipe: An Oreo inspired Communion cake
Chocolate and Vanilla Orea cake by Mercy Fenton.Picture: Eddie O'Hare

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.

Chocolate and Oreo Cake

Chocolate Sponge


4 free-range eggs

3 oz. flour

1 oz. cocoa powder

4oz sugar

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.

Vanilla Cream

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.

Chocolate Ganach

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

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