Description
Makes 8 Mini Loafs
Ingredients
Scale
For the Cake –
- 200ml Whole Milk
- 100g Dark Chocolate Drops
- 75g Unsalted Butter
- 225g Light Muscovado Sugar
- 2 Large Free Range Eggs
- 125g Self Raising Flour
- 25g Cocoa Powder
- 100g Double Stuff Oreos, roughly chopped
For the Frosting –
- 150g Unsalted Butter
- 300g Icing Sugar
- 8 Oreos, blitzed to a powder
- A splash of Milk
For Decorating –
- 32 Mini Oreo Biscuits
Instructions
- Oven to 180C. Place the paper loaf cases onto a baking tray and set them aside. In a large pan, melt the dark chocolate, whole milk and a third of the sugar until smooth over low heat. Remove and cool.
- Cream the butter and remaining sugar together until light and fluffy. Beat in the eggs one at a time, mix in the flour and cocoa powder until no streaks. Mix in the cooled chocolate mix, the mixture will be fairly loose, use an ice cream scoop to distribute the batter evenly between the cases. Scatter over the chopped Double Stuff Oreos over each case, poking in some into the batter.
- Bake for 25 mins until risen and springy. Allow to cool before frosting.
- Make the frosting, beat the butter until fluffy, slowly add in the icing sugar, mixing well. Fold in the crushed Oreos, add a splash of milk if the frosting is too thick.
- Transfer the frosting to a piping bag with a plain nozzle. Piping the frosting across the top of each loaf. Decorate with the Mini Oreo’s.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chocolate, Cake
- Method: Baking
- Cuisine: American