Black Velvet Oreo Cake

Cake:

Filling & icing:

To finish:

Cake:
Preheat the oven to 180°C. Grease and line two 20 cm cake pans.

Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together.

Beat the castor sugar and eggs together for about 2 minutes until pale and creamy. Scrape the sides of the bowl down with a spatula every now and then.

Add the oil, buttermilk, vinegar, vanilla essence and black food colouring and beat for 2 minutes. Mix until well combined.

Add the dry ingredients to the egg mixture a little at a time and gently mix in.

Divide the mixture between the two prepared cake pans.

Bake on the middle shelf in the preheated oven for 30 – 35 minutes or until a skewer inserted comes out clean.

Remove from the oven and leave to cool in the pans for 5 minutes.

Filling and icing:
Beat the cream cheese, icing sugar and vanilla essence together until smooth.

Add the whipped cream and crushed biscuits and fold in. Spread about a third on the one cake. Place the second cake on top. Spread the other two thirds on top of the cake.

To finish:
Arrange whole and crushed Oreos on top and decorate with whole and sliced strawberries.

HINTS & TIPS:

• To make a red velvet cake add 30 ml red food colouring.
• To make a white velvet cake, leave out the cocoa and the food colouring.
• Contain biscuits crumbs by placing the biscuits in a zip lock bag before crushing them with a rolling pin.
• Use 250 g LANCEWOOD® Full Fat Plain Cream Cheese instead of Medium Fat Plain Cream Cheese for a creamier taste.
• Use the cake batter to make black velvet cupcakes. Use an ice cream scoop and scoop equal quantities of the mixture into a muffin pan lined with cupcake liners. They should be 2/3 full. Bake for 20 minutes or until a skewer inserted comes out clean.