Cookies and cream earthquake cake

Cookies and cream earthquake cake

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Turn your standard chocolate cake up a notch with this impressive creme fraiche cookies and cream earthquake cake - laced with pecans, oreos and coconut.

The ingredient of Cookies and cream earthquake cake

  1. 70g (1/2 cup) pecans, chopped
  2. 130g pkt Oreo biscuits, coarsely chopped
  3. 535g dark chocolate cake mix
  4. 2 eggs
  5. 180ml (3/4 cup) milk
  6. 60g butter, at room temperature, choppedu2028
  7. 200ml Bulla Creme Fraiche, plus extra to serve
  8. 20g (1/4 cup) desiccated coconut
  9. 2 tablespoons icing sugar
  10. 1 teaspoon vanilla extract

The instruction how to make Cookies and cream earthquake cake

  1. Preheat oven to 180C/160C fan forced. Grease and line the base and side of a deep, 23cm (base measurement) round springform pan with baking paper.
  2. Combine the pecans and half the Oreos and scatter over the base of the prepared pan.
  3. Place the chocolate cake mix in a bowl. Make a well in the centre. Add the eggs, milk and butter. Use a balloon whisk to whisk until just combined. In a separate bowl, combine the creme fraiche, coconut, icing sugar and vanilla.
  4. Pour both mixtures into the cake pan and swirl to roughly combine. Scatter the remaining Oreou2019s over the top. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool in pan.

Nutritions of Cookies and cream earthquake cake

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