Oreo Mud Cake

My Oreo Mud Cake combines a dense and rich chocolate mud cake with fluffy Oreo frosting to make the perfect cake for celebrations!

5 from 2 votes

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Course: Cakes

Cuisine: American, western

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: serves

Calories: 442kcal

Cost: $10

Preheat oven to 170 degrees celsius.
Grease two 9 inch round cake pans and line with baking paper.
Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
If using a Thermomix: Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the Thermomix bowl and sift for 5 seconds, Speed 8. Set aside in a separate bowl.
Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
If using a Thermomix: Place the the buttermilk, oil, eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.
Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
If using a Thermomix: With the blades on Speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.
Pour in the coffee and mix.
If using a Thermomix: Pour in the coffee and mix on Speed 2 until combined.
Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!)
Allow to cool completely.

To make the Oreo frosting, crush the Oreos in a food processor. Set aside.
If using a Thermomix: Mix for 8 seconds, Speed 8. Set aside.
Beat the butter on high speed until smooth and creamy (this will take a couple of minutes). Add ½ cup of the icing sugar at a time and beat until combined. Add the vanilla and cream and beat through.
If using a Thermomix: Add the butter, icing sugar, vanilla and cream and mix for 30 seconds, Speed 4, or until light and fluffy.
Add the crushed Oreos and mix to combine.
If using a Thermomix: Add the crushed Oreos and mix for 10 seconds, Reverse, Speed 3 or until combined.
Spread a little Oreo frosting onto a serving cake plate (this will hold the cake in place).
Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).
Using a spatula or flat knife, spread the top of the cake with frosting.
Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.
Decorate with mini Oreos (optional).

RECIPE TIPS & NOTES

Make your own buttermilk - if you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through. Allow to stand for 10 minutes before using.
Don't overcook the cake - you want it to have a moist and fudgy texture!
To check the cake is cooked - test it by inserting a skewer into the centre. If it comes out clean or with a few moist crumbs on it, it's ready.
Serving - this cake is best served at room temperature.
Storing - store in an airtight container at room temperature for up to 4 days. Alternatively it can be stored in the fridge for 5- 6 days - bring to room temperature before serving.
Freezing - wrap unfrosted cake in plastic wrap and then foil. Alternatively, you can freeze leftover frosted cake in an airtight container for up to 3 months (however it is best eaten within 1 month).