Confession: the flag is not a flag. It is a post it cut to look like a flag wrapped around a skewer. The flag is a lie. #illuminati
Apparently someone shouldn’t stay up too late because it kills brain cells…oops. It’s 11pm now, but I promised cake, and judging from the clamoring on my Instagram post I better post it soon before an angry Oreo mob comes to batter my door down, and not the nice type of batter that are pancakes in fetus form. Anyway, on to the cake!
I’m having more and more fun making mini cakes like this. For one, it can be for one (for one-ception! do you see it?)(I should really get to sleep). For another, it somehow adds this cuteness–this sense of a small, cute little layered cake beaming at you from beneath the shy dribbles of chocolate. And also you can make super elaborate cakes but MINI and it somehow gains this beautiful novelty. I can’t wait to keep doing this–maybe it’ll be a weekly thing.
Alright, cookies and cream. Fess up. Have any of you actually actually really legitly ate Oreos the twist-lick-dunk way?? It is so troublesome, goodness gravy. And also I never really liked the cream inside–it reminded me of a sort of paste instead of a cream, the way you could almost peel it off. It was the chocolate cookie all the way–dark, buttery, addictively crunchy. And therefore I decided to make Oreo crunch crumbs for this cake and scatter it in the cookies and cream icecream filling and on top of the cake, so you get beautiful crunchy delight everywhere. You’re welcome. Move over, Tinker Bell–this is the real deal pixie dust right here. Crumbs of brittle, crunchy chocolate cookies with that addictive crisp and dark chocolate flavor? So much yes.
Obviously you can’t have a cake that’s all crunch, unless that’s what you’re looking for, so I settled for a chocolate cake base. And it is amazing–a beautifully even and tender crumb, rich and moist and yet wonderfully sturdy enough to bear the weight of the icecream on its soft crumb cushion. It’s not overwhelmingly dark, and I think I got the cake-icecream ratio just right.
So what do you get? The layer of tender, spongy soft and moist chocolate cake; then an icy rich wave of creamy, silky ice cream studded throughout with crunchy Oreo crunch. And then outside a layer of chocolate ganache that melts over it all. And then more crumbs, brittle and crackly. And then a raweo–an Oreo but raw and superbly fudgy, quick to make, chocolaty and stuffed with velvety cashew cream. Unf. The recipe is from the lovely Taline Gabriel on Instagram, and you can find it here. I made a special Mega Raweo and put it on top of the cake, because it deserves the podium position. Ayy macarena.
I should really get some sleep.
oreo ice cream cake
(makes 1 4-inch mini springform tin)
You will need:
For the chocolate cake
-5.5 tbs spelt flour (whole wheat/all purpose/buckwheat/oat should work)
-2.5 tbs cocoa
-1/2 tsp baking soda
-1/4 tsp baking powder
-2 tbs raw cane sugar
-2 tbs coconut cream, whisked with 2 tbs plant based milk of choice
-1.5 tbs coconut oil/other neutral oil
-1/2 tsp vanilla
-1/2 a flax egg (1/2 tbs flax meal mixed with 1.5 tbs water)
-2 tbs maple syrup/other liquid sweetener
-3.5 tbs hot coffee
Preheat your oven to 180 degrees Celsius. Line the base of the springform tin with parchment paper and grease the sides well, flouring too if possible. Mix the dry ingredients together in a bowl. In another, whisk the flax egg, maple syrup, oil, vanilla, and the coconut cream+milk mixture. Add the dry ingredients and whisk till just combined, and then add the hot coffee. The batter should be quite liquid. Pour this into the springform tin and bake for anywhere between 35-45 minutes, depending on your oven. The cake is done when it comes out dry/with only a few moist crumbs attached. Let cool for 10 minutes before removing it from the tin and letting it cool on a wire rack. If you wish, you can level off the domed top of the cake so you get even layers.
For the Oreo cookie crunch
-1 tbs flour
-1 tbs cocoa
-1/2 tsp cornstarch
-1/2 tbs maple syrup
-1/2 tbs coconut oil
Sift the dry ingredients into a bowl and add the wet. Crumble with your fingers till you get a clumpy, crumbly mixture. Tip this out onto a parchment lined baking tray and bake with the cake at 180 degrees Celsius for just about 5-10 minutes–watch closely, because it burns easily! Once firm and slightly crisp, remove from the oven and let cool.
For the cookies n cream icecream
-1/4 cup cashews, soaked
-1/2 a ripe banana
-1 tsp vanilla
-2 tbs coconut cream
-2 tbs plant based milk of choice, or a bit more
-1 tbs coconut oil
-1.5 tbs maple syrup/liquid sweetener of choice
Blend these till thick and creamy, adding a little milk more if it’s necessary. Stir in a few handfuls of the cooled Oreo cookie crunch, or as much as you wish–it’s your cake! Strap the chocolate cake back into the cleaned springform tin ring, and spread out the cookies n cream icecream on top in an even layer. Freeze for about an hour or till solid.
For the chocolate ganache
-You can either melt chocolate or just use one of the raw ganache recipes mentioned here.
Once the cake is fully solid, let it defrost for a bit and remove the ring of the springform. Carefully drizzle the ganache over the top so you get nice dribbles down the sides. Bring back to the freezer to set.
Once everything is set, decorate with the remaining Oreo crunch and a raweo for good measure. Serve, and devour!