Tarta de Oreo y chocolate


So I have discovered this amazing blog named Historias del Ciervo, which is driving me mad with those astonishing cakes. I have tried one or two and that guy is pure magic cooking.

Also, I have the incredible help of my boyfriend who has that wonderful patience to put the cake together while I was recording a video.

So today’s recipe is an adaptation from one of his. I have used some purple food colouring to give it a look more… me. Also, I have reduced the amount of Oreo and add a little more chocolate because, well, I can’t avoid it when it’s about chocolate. I have also making some changes when baking so I get a taller cake.




Chocolate Cake

75 gr Salted Butter
130 gr flour
35 gr cocoa
3/4 tsp. Baking powder
1/3 tsp. Baking soda
100 gr sugar

90 gr Brown sugar
1 egg (XL Size)
1 egg yolk
110ml buttermilk (or milk with ½ lemon juice)
75 gr boiling water
50 g dark chocolate
1/2 tsp. vanilla extract

Oreo Cake

180 gr flour
160 gr sugar

150 gr butter at room temperature
2 eggs (Sixe XL)
120 ml Milk
2 tsps. Baking Powder
1/4 tsp. Salt

1 tsp. Vanilla Extract
1 package Oreo Cookies (100 gr) whithout the cream.

Oreo Buttercream

150 gr egg yolks
248 gr butter
225 gr sugar
2 tsp. Vanilla extract
75 gr Oreo cookies without the cream

Chocolate Glacé

75gr dark chocolate

45 gr butter (if you like strong flavours, try it with salted butter)


Chocolate and sprinkles



Pre-heat oven at 170ºc and prepare two mould using some baking spray. For this recipe, I’m using only moulds with 15cm diameter.

In a saucepan, melt the butter with the chocolate at low heat. Add the vanilla and reserve.

Mix flour, cocoa powder, baking soda and baking powder and sive it.

Put all the ingredients in a large bowl and mix it starting in a low speed and speeding up until the batter is smooth.

Divide it into two moulds and bake for 20-30 minutes.

Let the cakes cool for 30 minutes before unmould.



Pre-heat oven at 170ºc and prepare 2 moulds (15cm diameter) using a baking spray.

Mix the flour, the baking powder and the salt and sieve it.

Beat the butter until smooth and add the sugar. Mix until combine.

Add the eggs (slightly beaten) little by little and the vanilla extract and mix.

End up by adding the flour and the buttermilk. Make it that way: divide the flour in 3 parts and the buttermilk in two. Start adding one part of flour, then one of buttermilk, and go on alternating both.

Finally, add the Oreo cookies (in pieces) and mix using a spatula.

Pour the batter into the moulds and bake for 20-30 minutes.

Let the cakes cool for 30 minutes before unmould.



Mix the egg whites with the sugar in a saucepan and heat it in a boiling water-bath until it reaches the temperature of 65ºc.

Putt he mix into the mixer and beat until you get a thick meringue or for 10 minutes (medium-high speed).

Add the butter (softened) little by little until combine.

Add the vanilla and mix.

Finally, add the Oreo (grated) and mix using a spatula.



In a saucepan, melt the butter and the chocolate. Don’t use it until it’s at 30ºc or les sor the buttercream will melt.



Put he first layer of chocolate cake in a rotatory cake stand. Pour some buttercream on top and spread some grated Oreo.

Put a cookie layer and repeat with the buttercream and Oreo.

Repeat the process until you finish with cake layers.

On top, spread some buttercream. With the help of a spatula and rotating the cake stand, spread the buttercream all over the cake.

Let the cake cool and then pour the chocolate glacé on top. Help it spread with a spatula and a spoon.

Decor the cake as you prefer using chocolate and sprinkles.