Dessert / Tea

LANCEWOOD® BLACK VELVET OREO CAKE

8

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients


Cake:
500 ml cake flour
30 ml cocoa
5 ml bicarbonate of soda
5 ml baking powder
2 ml salt
375 ml castor sugar
2 large eggs
250 ml canola oil
250 ml buttermilk
15 ml vinegar
15 ml vanilla essence
7.5 ml black food colouring

Filling & icing:
2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
500 ml icing sugar
10 ml vanilla essence
250 ml fresh cream, whipped
12 Oreo original biscuits, crushed

To finish:
8 Oreo Original biscuits, whole/halved/crushed
Fresh strawberries

Method


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 LANCEWOOD® Medium Fat Plain 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.
 Full Fat Plain Cream Cheese

Full Fat Plain Cream Cheese

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Full Fat Cream Cheese FSI

Full Fat Cream Cheese FSI

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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