I often make what I call an 'Oreo Surprise cake', something that my lovely friend Choclette from Chocolate Log Blog tried when she travelled to Wales this summer for a family wedding. I thought I would go one step further and douse the cocoa batter with edible decor in the form of holly and berries. And as i f by magic, the edible mini Oreo Christmas Wreath cakes came into existence.
I don't know so much about the big kids, but the small kids liked it.
The outer layer is soft and light, and the Oreo biscuit retains not just its bite, but the white coloured cream inside remains moist. And guess what these are vegan too.
Of course, these Biscuit /CookieWreaths can be made with any round biscuit, but Oreo's are quite popular at the moment with my nephews and nieces. Actually, I've had a request to make some more this weekend, and I can't say no - after all 'tis the season to be merry.
Makes 8 - 10 x 3 inch round cakes
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
2 teaspoons white wine vinegar
1 packet of Oreo cookies (you won't use them all, so have a sneaky treat!)
Ready made edible red berry and holly leaf decoration
Heat the oven to Gas Mark 5. Line 8-10 round cake tins with baking parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar.
In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients. Then quickly stir in the vinegar.
Pour the batter into the prepared tins and press a cookie into the centre of the batter. Then carefully and evenly scatter the edible red berry and holly leaf decoration onto the batter, avoiding the Oreo biscuit. Bake for 20 – 25 minutes, or until a toothpick comes out clean. These are better served the following day.