24piecesof Oreos, more or less is up to you! crushed into big chunks
Frosting
125gramsroom temperature cream cheese
125gramsroom temperature unsalted butter
200– 250 grams icing sugar, sifted
1teaspoonvanilla extract
5-8Oreos, cream removed and crushed to smithereens (more or less depends on how grey you want the frosting to look)
INSTRUCTIONS
Cake
Preheat the oven to 170 degrees Celsius. Butter one 8-inch square baking tin and line with baking paper, allowing the sides to extend out so that it will be easier to lift out later on.
In a huge bowl, sift the all-purpose flour, cocoa powder, baking soda, baking powder and salt together. Add in the caster sugar and use a whisk and whisk everything together. Set aside.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract and milk.
Add the eggs mixture into the flour mixture and stir together till they are all combined together (I find a wooden / metal spoon works best here). Add in the boiling hot water and mix together gently (here, I think a whisk works better). Stir in the Oreo chunks.
Transfer the batter into the tin and bake for 25 – 35 minutes until a skewer inserted into the centre of the cake comes out clean. Let the cake cool completely in the tin before frosting.
Frosting
Using an electric mixer or food processor, beat the cream cheese, unsalted butter and icing sugar together until light and fluffy. Beat in the vanilla extract and then the crushed Oreos.
Spread the frosting on the cooled cake in the cake tin directly (or you can take it out then spread it like me). If you want a more decorative finish, transfer the frosting into a piping bag fitted with a star tip and pipe small rosettes all over the cake.
The cake is best serve slightly chilled so that the frosting is not too runny. Serve it plain, with chocolate sauce or with a generous dust of Oreo crumbs.