I’m gearing up to start a little business selling cakes to my local area, and this involves figuring out what people want in a cake, making it happen, and taking tempting photos of it…
My taste testers have proved one simple thing. Complicated cake has wow factor, but nobody can bring themselves too indulge too much- because its too pretty, or perceived to be too calorific, or because its just too darn special. (I think this is a silly way to conduct ones life, but I am an enlightened cakeophile).
On the other hand, put a more homey cake down, and it will be wolfed without a second thought, and proclaimed to be the Best Ever (this has actually happened with some of my less inspired baking).
So my business plan is to deliver approachable cake, which is nonetheless wonderful. I have a few already up my sleeve, but here’s a new one – the Cookies n Cream Chocolate Cake. Because smashed up Oreos are always welcome.
The chocolate cake is soft, tender and dark. And the frosting is loaded with crunchy cookies, and comes with a generous dash of real cream. And then you put cookies on top. Winner.
Cookies n Cream Chocolate Cake
Dark Cocoa Cake
Place all ingredients except for eggs in a large bowl. Beat until smooth. Add eggs and beat on high for two minutes until light and creamy. Spoon the mixture evenly into the prepared pans and level the batter. Bake at 180 degrees Celsius for about 35 minutes or until the cakes are firm to the touch. Let cool.
Spread about 1/2 a cup of the cookies n cream frosting on the top of one cake, and gently place the other over.
Use the remaining cookies n cream frosting to coat the sides and top of the cake. Form rough peaks of frosting on the top of the cake. Decorate with mini Oreo cookies (I used 24, evenly spaced). Refrigerate the cake until the frosting is set.
Cookies n Cream Frosting
1/4 tsp salt
200 g icing sugar
45 mL liquid cream
100g crushed oreo cookies