Chocolate Oreo Drip Cake

There are times in life when you just need a slice or five of a big ass chocolate and buttercream slathered cake. Oreo buttercream. Chocolate buttercream. Oreos. Dark chocolate ganache. All on a deep double layer chocolate sponge. What you saying? Think that’ll fix the chocolate cravings? A broken heart? Okay maybe not the broken heart, but it’s at least a part way, no sharing so who’s the real winner here? That’s right. You are.



This is an oil based chocolate cake, which means it’s (warning: cue your best cringe face)…moist. It’s not a ‘heavy’ chocolate cake, it’s a chocolate sponge: light enough to allow for the buttercream and chocolate ganache without being too sickly – portion control allowing of course. Or not. Just like the labels on jars of nut butters say: consumption is self limiting. The only limit being the entire cake…question is, are you up for the challenge?


Truth be told, this cake didn’t end up how I planned or imagined it. Multiple things went wrong; the Oreo buttercream didn’t pipe, the ganache didn’t work first time, nor did it drip how I wanted it to. I thought it looked so terrible that I wasn’t actually going to bother finishing it. But it was needed for something, so I persevered on the off chance that it wouldn’t end up looking like an utter car crash, and as it turns out…the final outcome looked much better than I thought it could!


With this cake, you must use non-loose bottomed cake tins. The tins need to be a solid base, ideally with high sides. Not a spring form tin either. This is because of the consistency of the cake batter; it’s much runnier than a traditional creamed butter and sugar method batter, and will more than likely seep out of the tin, leaving you with both a messy oven to clean up but more importantly, only half a cake. And no one wants only half a cake.

The second thing is, if you are wanting to pipe the Oreo buttercream, make sure you have a wide enough nozzle that won’t get clogged with biscuit bits OR, ensure that you have bashed the biscuit to smithereens so it’s super fine. This was a mistake I made: the nozzle got clogged and the piping bag split due to the force. Because numpty over here couldn’t work out why it wasn’t piping… Alternatively, you can decorate as I did and spread the Oreo buttercream in the centre of the chocolate ganache drip.


  • 200g plain flour
  • 100g cocoa powder
  • 300g caster sugar
  • 1 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 2 large eggs
  • 180ml warm water
  • 180ml buttermilk
  • 60ml neutral oil such as rapeseed
  • 1 tsp vanilla extract
  • 180g unsalted butter
  • 300g + 50g icing sugar
  • 25g cocoa powder
  • 1 tbsp vanilla extract
  • 2 tbsp milk
  • 5 oreos
Dark Chocolate Ganache:
  • 60g dark chocolate
  • 60ml double cream
  • 1/2 tsp coconut oil, opt


  1. Preheat the oven to 175C. Grease and line two non-loose bottomed tins.
  2. In a large bowl, combine the flour, cocoa, baking powder, bicarb and a pinch of salt. In a large jug, with a fork, beat together the eggs and buttermilk. Beat in the sugar, followed by the oil, water, vanilla extract.
  3. Add the wet mix to the dry ingredients and beat together using an electric beater just until you get a smooth, lump free batter. Don’t over mix.
  4. Divide the batter evenly between the two tins. For accuracy I put the tins on the scales and weigh it for equal sized sponges and so both sponges cook evenly, too. Bake in the preheated oven for 30-35 minutes.
  5. Allow the cake to cool for 15 minutes before removing from the tins to fully cool on a wire rack. The cakes need to be fully cool before you begin to add buttercream or the buttercream will melt and won’t stick to the cake but instead slide off.
  6. Meanwhile, separate the Oreo biscuits. Place the biscuits in a durable plastic bag and use a rolling pin to bash the biscuits into a fine crumb.
  7. To make the buttercream, beat together the butter, 300g icing sugar and vanilla extract until thick, light and fluffy, and beat in the milk. Remove 1/4 of the buttercream and set aside. Beat in the cocoa powder to the larger amount. To the reserved buttercream, beat in the both the Oreo centres and the bashed biscuits.
  8. Once the cakes are fully cool, level off any major doming. These cakes don’t need sugar syrup soaking to keep them moist. Spread a few dollops of chocolate buttercream on top of one cake and using a large off set spatula, push the buttercream to the outer edges. You want a thicker-than-you-think-you’ll-need kind of layer because once the other cake is placed on top and pressed down, the layer will get thinner.
  9. Using your off set spatula again, crumb coat the cake with the chocolate buttercream – this is adding a thin layer of buttercream around the outside and top of the cake. Chill in the fridge for at least 2 hours.
  10. Meanwhile, make the ganache by putting the cream and chocolate in a microwave safe bowl and gently microwaving until the cream is warm. Stir together until you get a thick glossy mixture and add the coconut oil. Coconut oil is optional but I think it improves consistency and finish. Transfer to a piping bag and allow to cool slightly so that it can be piped, but not so warm that it will melt the buttercream.
  11. Remove the chilled cake from the fridge and give a final layer of buttercream to the sides and top. Chill for 10-15 minutes.
  12. Snip the end off the chocolate ganache filled piping bag and run round the edges of the cake to make a chocolate drip. Allow to set slightly before spreading the Oreo buttercream in the centre. Halve the remaining Oreos and stud in the top.

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