Cook time: 25mn
Serves 6 to 8
After a recipe from Pop sugar
- 180g cocoa powder
- 180g all-purpose flour
- ½ teaspoon salt
- 110g butter, softened
- 400g granulated sugar
- 2 large eggs, whisked
- 1 tablespoon vanilla extract
- 130g butter, softened
- 800g icing sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Chocolate icing pen
- Alphabet cookie cutters
- 2 20cm diameter round tart tin
- 1 20cm diameter round cake tin
- Preheat oven to 180°C.
- In the bowl of a stand mixer (or using an electric hand mixer), mix the sugar and butter until creamy. Add the eggs one at a time, then the vanilla. Sift together flour, cocoa and salt and add them into the robot. Mix until a smooth paste. Reserve 70g of dough for decoration, wrap it in cling film and put it in the refrigerator.
- Divide the remaining dough into 2 balls. Cut a disc baking paper of the size of the tart tins and place at the bottom of each tin and place over a pasta balls. Spread each ball in a tin, smoothing the surface with your fingers. Bake both tins for 25 minutes then let cool 20 minutes before taking the cakes out of the tins.
- In the bowl of the stand mixer (or using an electric hand mixer), mix the sugar, butter, vanilla and milk until smooth and creamy. Line the round cake tin with baking paper or cling film and fill with the icing using a spatula. Refrigerate 1 hour (or put 20 minutes in the freezer).
- On a floured board, roll out the remaining dough to 3mm thick. Using a knife, cut 8 1.5cm squares, one 1cm square and one 2cm square. Then cut each square again in 4 by drawing diagonals (you should get small triangles)
- Using letter-shaped cookie cutters, cut the word "OREO" and 15 "I". Then form about 25 small balls slightly smaller than a pea. Roll the remaining dough in a thin sausage that will form the oval around the word OREO.
- Put all the cuts on a baking tray covered with baking paper and put in the refrigerator. Once the two large cakes are baked, bake the tray for 8 minutes at 180°C and let cool on the tray.
- Place one of the cake, facing up, on a serving dish. Top with the disc buttercream filling and cover with the second cake, facing down.
- To add the decorative elements, use the chocolate icing pen like a glue and place them like on the picture. Voilà!
After the success of giant Twix bar, many of you asked for more giaaaaaaants versions of your favorite biscuits and candies. This giant Oreo cake was your biggest request! Being myself a big fan of Oreos, I could not resist making (and eating) a giant Oreo ASAP.
My story with Oreos goes all the way back to teenage years, when these cookies embodied the American Dream for me. I had spent 3 days in NY, wore my new pair of Converse and fed on Oreos, that couldn’t be found in France at the time. I liked them so much that I would bring back many paquets every time I was in Spain (most of which would end up mushed up in my suitcase) and ration myself to make them last weeks. And one day, they turned up in French supermarkets and I finally good use them in my cakes!
I needed to make a supersize version of my favorite biscuits! Then I found Pop Sugar‘s giant Oreo cake. I had such a good time making it and I find the final result just insanely good! And I need to tell you, you don’t need any special or fancy equipment to make it ;-)
This giant Oreo definitely tastes good but I did not find the characteristic industrial and slightly salty taste of the original Oreo cookie. It’s a small disappointment but offset by the stunning look of the cake and the total astonishment of my friends when they saw it. So make sure to give it a go!