It looks like a giant Oreo and it will remain a firm favourite. To get the full effect you need to invest in the cake pans, but I think there are now lots of makes out there. Mine are years old and from Williams Sonoma – just remember to spray well so that you don't leave any of the cookie detail behind in the pan.
This recipe is more of a chocolate brownie than a traditional sponge- it is wonderful!
- 1/2 cup cocoa powder,sifted
- 7oz good quality (60%) chocolate
- 7oz unsalted butter
- 1 cup plain flour, sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 4 eggs
- 1 3/4 tsp vanilla extract
Preheat oven to 180°C/350°F
Prepare pans by spraying well and dusting with extra cocoa powder.
Melt the chocolate and butter, either in a microwave or in a heatproof bowl set over ( not touching ) pan of boiling water. set aside.
With the whisk attachment on a stand mixer, whisk the eggs, sugar and vanilla. Add the melted chocolate mixture followed by the sifted flour, baking powder and salt.
Divide the mixture between the two prepared pans and bake for around 35 minutes.
There will be a shiny crust on the top.(just like a brownie)
Buttercream frosting to sandwich the cakes- beat all the ingredients really well until light and fluffy.
- 4 1/2 cups icing sugar ( sifted)
- 6 oz unsalted butter
- About 4 tablespoons milk
- 1-2 tsp Vanilla extract
To finish sandwich the cool cakes together with the buttercream – then just enjoy. Wonderful!
This cake lends itself to an ice cream variation – use a good quality ice cream of your choice as the filling- then just pop in the freezer for at least 30 minutes before serving.