Starting with room-temperature butter will set you up for a smooth, creamy buttercream as opposed to a lumpy one. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Decoration: We’ve gone all Jackson Pollock with a mound of Oreos, buttercream poofs and swirls and two syringes filled with chocolate sauce for you to squirt on the cake (or just in your mouth). Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using. Sugar, wheat flour (calcium carbonate, iron, niacin, thiamin), whole dried egg, raising agents: E450, E500, concentrated whey protein ( milk), modified starch, emulsifiers, E471, E475, E481, cellulose fibre, skimmed milk powder, stabiliser E414, colour E160a, whey powder( milk), salt, cocoa powder.However, if you use sugar syrup on the cake (about 150g caster sugar + 150ml water dissolved together and drizzled over the cold baked sponges) you can get away with putting the cake in the fridge for 2-3 hours before you travel with it so it’ll be lovely and firm that way! Natural unsweetened cocoa powder – You can use dutch processed cocoa powder for a more bitter chocolate flavor.

It has that proper cookies and cream taste but amped up with Lescure French butter and Tate and Lyle organic icing sugar. I want to make it again for my sisters birthday however I was thinking of swapping Oreo for kinder bueno (her fav), do you think this would work? Glucose syrup, SO2 apple pulp (contains sulphites) - bramley apple pulp, preservative: sulphur dioxide (E220), granulated sugar, plum puree - plum puree, antioxidant: ascorbic acid (E300), apricot puree, acidity regulators: citric acid, trisodium citrate; gelling agent: pectin - pectin (E440a); standardizing agent: dextrose; colour: anthocyanin - anthocyanin (E163); preservative: potassium sorbate (E202); flavouring - carrier: mono propylene glycol (E1520); flavouring substances, natural flavouring substances.You can definitely drop it from a spoon into the cake pans ;) But you can definitely add some cream or milk, or even another egg if your mixture is a little stiff. You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!