Happy 3rd Birthday Passion for Baking UK

Passion for Baking (UK) is 3 years old this month. To celebrate, I made one of our favourite chocolate cakes, added a lovely oreo buttercream, ganache, and to make it 'healthy' some fresh strawberries on top!

We enjoyed it with my oldest friend, Sharon, who is visiting here from Australia - a wonderful way to celebrate the blog's 3rd birthday.

Thank you to everyone who has followed, commented and made any of my recipes. Your support is very much appreciated.

If you would like to make this cake (& I highly recommend it), the recipe is below:

Chocolate Indulgence Cake

Ingredients:

For the cake:
2 cups self raising flour (300g)
2 cups caster sugar (460g)
3/4 cup cocoa (90g)
1 teaspoon bi-carb soda (baking soda)
1/2 teaspoon salt
1 teaspoon coffee powder
1 cup milk (250ml)
1/2 cup sunflower oil (125ml)
2 eggs
2 teaspoons vanilla extract (10ml)
1 cup boiling water (250ml)

For the frosting:
250 g softened butter
500g icing sugar
1 pack oreo biscuits - crushed in a food processor
2 Tablespoons milk (30ml)
1 teaspoon vanilla extract

Method:

For the cake:
1. Preheat the oven to 180C (350F) and line the base of two 20cm (8 inch) loose bottomed cake tins.
2. Add flour, sugar, cocoa, bi-carb soda, coffee powder and salt and mix together in a large bowl or the bowl of a stand mixer.
3. Whisk together to combine fully.
4. Add milk, vegetable oil, eggs, and vanilla to the flour mixture. Mix on a medium speed until fully combined. Carefully add the boiling water, and mix on high speed for 1 minute to add air to the mixture.
5. Split the mixture evenly between the two cake tins and bake for 35-40 mins or until a skewer comes out clean.
6. Leave the cakes in the tins for 20 mins and then turn out into wire racks to cool fully.
7. Trim the tops of the cakes to even them up (if necessary).

For the frosting:
1. Mix the butter, vanilla and icing sugar in a large bowl until the buttercream is silky. Add the milk to loosen it up. Mix in the crushed oreos.
2. Use some of the buttercream between the cake layers and then do a layer to crumb coat the cake. Chill in the fridge for 30 mins or until set.
3. Add another layer of the oreo buttercream to the cake, smoothing the sides.
4. Decorate as you wish. I added a ganache drip and then put fresh strawberries on top.

It's a very indulgent cake, but for a chocolate lover, perfect!