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Cookies and cream earthquake cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your chocolate cake with creme fraiche, pecans, Oreos, and coconut for a decadent twist - Cookies and Cream Earthquake Cake.
Ingredients:
  • 70g (1/2 cup) pecans, chopped
  • 130g pkt Oreo biscuits, coarsely chopped
  • 535g dark chocolate cake mix
  • 2 eggs
  • 180ml (3/4 cup) milk
  • 60g butter, at room temperature, chopped
  • 200ml Creme Fraiche, plus extra to serve
  • 20g (1/4 cup) desiccated coconut
  • 24.00 gm icing sugar
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease and line a deep, 23cm round springform pan with baking paper for easy removal after baking.
  • Mix together the pecans and half of the Oreos, then sprinkle the mixture evenly over the bottom of the pan.
  • In a bowl, combine chocolate cake mix with eggs, milk, and butter, whisk until just combined. In another bowl, mix creme fraiche, coconut, icing sugar, and vanilla.
  • Combine both mixtures in the cake pan, gently swirl to roughly mix. Sprinkle the remaining Oreos on top. Bake for 50-60 minutes until a skewer comes out clean. Allow to cool in the pan.

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