Oreo Love Cake

As I said before, I don't understand this obsession with Oreo biscuits, but when I saw this Oreo cake on Instagram, I really liked it so I had to try to reproduce it.

Yes, I know that the recipe can be taken for free from the kica website, but it's always cooler to try to do something with imagination and creativity than to follow someone else's recipe (I say, offering you this recipe that I expect to you follow ....). That's how I arrived at this version of the cake, which I called the Oreo Love Cake. I hope you enjoy!

For an 18 cm cake (about 2 kg)

For the Sponge:

• 200 g Flour

• 60 g Cocoa - I used half “normal” cocoa and half dark cocoa (black cocoa)

• 7 g Baking soda

• 7 g Baking Powder

• 1 g Salt

Mix the ingredients in a bowl,

• 80 g Oil

• 133 g Buttermilk

• 133 g milk

• 2 bc Egg

• 200 g Sugar

Combine the "wet" ingredients and add them over the dry ones, mixing until integrated. Pour the mixture into two 18 cm trays and bake them at 175 C without ventilation for approximately 35 minutes or until a toothpick inserted in the sponge comes out clean.

For the Cream:

• 270 g Butter

• 2 bc Vanilla Essence

• 180 g Powdered Sugar

Cream the butter at room temperature with the sugar and vanilla, until it doubles in volume and lightens in color.

• 675 g Cream Cheese

Add the cold cream cheese over the butter and mix until integrated.

75 g Oreo crumbs

Cut each sponge into 2 slices and use the cream with Oreo crumbs in it to fill the cake, using about 225 g / layer. Use about 175 g of the remaining cream (the one in which you did not put biscuits) to form a layer of cream on top of the cake and put the cake in the refrigerator for about an hour to stabilize.

Form swirls on top and cover the edges of the cake with the remaining cream. To dust the cake you can use Oreo powder or you can process the lids from the sponges to get a black powder for the dust.