Chocolate cake with Oreo frosting! Sticky scrapbook topped with dreamy cream cheese frosting with lots of oreocross in. You just have to try it.
The recipe works well both to bake in muffin plate as I have done, but also in the usual round shape with a diameter of 20 cm. Regardless, you get about 6-8 generous pieces.
Ingredients (Chocolate cake):
150 g butter
2.25 dl powdered sugar
1.5 dl brown brown sugar sprinkle
0.5 teaspoon of genuine vanilla powder
2.25 dl wheat flour
0.75 dl of cocoa
1 krm salt
Ingredients (Oreo frosting):
400 g of cream cheese
1.5 dl whipped cream
1 dl icing sugar
1 package of 154 g oreos
Coarsely chopped oreos and mini oreos to decorate with.
Set the oven to 175 degrees (upper and lower heat).
Melt the butter in a saucepan and allow to cool.
Mix the butter with the rest of the ingredients in a bowl just until they blend into a smooth batter.
Divide the batter into muffin molds in a muffin plate or in a lined spring mold. Bake in the middle of the oven for about 15 minutes if you make in muffin plate and 30 minutes if you make in a spring form. Allow to cool completely, at least 4h in the refrigerator but preferably overnight, before decorating with frosting.
The frosting can easily be done by whisking refrigerator shell whipping cream and cream cheese with electric whisk to a creamy and firm consistency. Aim the icing sugar and gently flip to a smooth batter with licking pot.
Mix 1 package of oreos nicely with mixer, stick mixer or food processor. Carefully turn down the biscuit crumbs in the frosting with licking pot.
Spread out the frosting on the scrapbook. Chop oreos and sprinkle it on the frosting. You can also decorate with mini oreos.
Serve directly or store in the refrigerator.