Ingredients:

• 125 g – all-purpose flour
• 200 g – condensed Milk
• 1 tbsp – cocoa
• 1 tbsp – chocolate powder
• 1 tsp – baking powder
• 1/2 tsp – baking soda
• 1/2 cup – Butter melted
• 1/2 tsp – vanilla essence
• 100 ml – Milk
• 2 packet – Oreo biscuit
• Ingredients for filling and frosting the cake
• 2 cups – fresh Cream
• 10 to 15 Oreo cookies crushed
• 1/4 cup – chocolate chips
• Ingredients for Sugar syrup
• 1 cup – water
• 1 tbsp – strong coffee
• 3-4 tsp – Sugar

Method:

1. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2-3 times. Keep aside
2. Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
3. Add the flour spoon by spoon, mixing into the condensed milk mixture.
4. In between, add milk as required if the butter begins to get too stiff. Stir the mixture in one direction only. This will incorporate more air and make the cake lighter.
5. Once all the flour is added, beat the batter till light (5-7 minutes) mix gently till smooth.
6. Pour into a greased cake tin.
7. Pre-heat oven to 180 degrees Centigrade. Place tin inside. Bake for 15-20 minutes or till done.
8. Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before icing.
9. Meanwhile, boil water and add sugar and coffee. Cool this mixture completely.
10. Assembling the cake:
11. Once the cake is cooled completely, slice the cake into layers.
12. Beat whipping cream on medium speed for about 5 minutes, until soft peaks form and add sugar.
13. Place the top most layer on the cake board and drizzle the sugar syrup using a spoon.
14. Make sure to drizzle across evenly on the cake especially along the edges, which tend to get a little hard.
15. Now add a generous dollop of fresh cream and spread it evenly using a spatula.
16. Now sprinkle about 1/4th of the crushed Oreo degree cookies and chocolate chips.
17. Carefully place the second layer of the cake on top of the first and repeat the above steps of drizzling sugar syrup and fresh cream.
18. Place the last layer on top and again drizzle the remaining sugar syrup.
19. Now cover the sides of the cake and top with the remaining fresh cream.
20. Top the cake with whipped cream and the whole Oreo cookies.
21. Refrigerate for 1 hour to firm up and then bring to room temperature before serving.
22. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S