First of all, I must apologise for my lack of blog posts since Tuesday; I’ve been really busy with 4 assessed tests at uni which go towards my final grade and as I’ve said I’m a huge worrier when it comes to school!
However, yesterday I finally had a day off of school work after completing a coursework essay, so I decided to treat myself and spend the evening baking. Seeing as everyone in the house was away in Ireland, I got free reign of the kitchen so I could finally use the electric cake mixer that I got for Christmas… and so I went a little mad!
I made Oreo chocolate truffles (a Jane’s Patisserie recipe, check out her adorable blog), then raspberry and white chocolate cookies and a beautiful chocolate cake with Oreo frosting for my boyfriend’s birthday. The kitchen smelt absolutely divine!
First of all for the Oreo cake;
Ingredients Needed for Cake;
- 50g/2oz cocoa powder
- 6 tbsp boiling water
- 3 free-range eggs
- 4 tbsp milk
- 175g/6oz self-raising flour
- 1 rounded tsp baking powder
- 100g/4oz baking spread or soft butter
- 300g/10oz natural caster sugar
*After pre-heating the oven to 180C and greasing/lining a cake tin, put the cocoa powder in a small bowl and mug and mix with the boiling water until you’ve made a paste
*Cream the butter and sugar until pale and fluffy, then add the eggs one by one. Add the rest of the ingredients and then the cocoa powder but be careful not to overwhisk.
*Spoon the mixture into the prepared cake tin and bake in the oven for around 30 minutes or until a knife comes out clean when inserted into the middle of the cake.
*Whilst cooling the cake on a cooling rack, prepare the icing
Ingredients Needed for Icing;
- 1.5 pack of Oreos
- 250g softened unsalted butter
- 400g sifted icing sugar
- Vanilla extract
- 2-3 tablespoons milk
*Cream the butter by whisking until pale and fluffy
*Mix with the icing sugar; I add it per 100g so it doesn’t go everywhere when mixing
*Add the vanilla extract
* Use one pack of Oreos, blend in a mixer until a fine crumb, and add to the icing mixture. Add the milk if the mix is too thick
*Do the same with the half pack but set to the side- this will be used for decoration afterwards
Once the cake has cooled, spread the icing on top of it and around the sides until you have a good even coverage. Sprinkle the remaining cookie crumbs over the top for decoration, then enjoy! I find that putting it in the fridge for an hour or two can really help the icing set harder although be sure to cover the cake so it doesn’t end up smelling like other foods in there.
Raspberry and White Chocolate Cookies!
I made for the first time last year and have since been absolutely obsessed with the idea of adding sweetened condensed milk into the dough instead of normal milk. It makes the dough so sweet and (although I absolutely detest the word) really moist, even days after baking! The recipe is from Phil Vickery’s website and he suggests some other amazing variations you can try out which I’ll definitely have a go at in the future.
- 225g unsalted butter, softened
- 225g caster sugar
- 170g Carnation condensed milk (I used 200g in mine because I like them really sweet)
- 350g self-raising flour
- 150g white chocolate, chopped
- 175g raspberries (I only needed 150g this time so you’ll probably find you have some left for snacking on!)
*Pre-heat the oven to 180C and line a baking tray with parchment
*Cream the butter and sugar until pale and fluffy then stir in the condensed milk
*Sift in the flour bit by bit then once mixed, work into a dough with your hands
*Mix in the chopped chocolate
*Take a small handful of dough and roll into a ball between your fingers. Flatten into a small disc and place 1-2 raspberries in the centre. Fold the dough over the raspberries being careful not to squash them, and place on the tray well-spaced apart
*Repeat with the remaining dough and bake for around 15 minutes until golden brown on the outside but still soft in the middle. I can usually get around 30 cookies from this mixture as I make mine really small but watch the spacing on the tray as they really do expand from the heat in the oven
*Let the cookies cool on a rack after a few minutes out of the oven and then put into air tight container; they keep for about a week in the box but they probably won’t last that long as they’re too delicious!
Enjoy and happy baking! I’ll be sure to post in a few days like usual!