RUM ICING FOR CAKE RECIPES

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
• Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
• To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
• Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
• Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
• To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.