For the cake:
- 2/3 cup of flour 200g
- 2/3 cup of corn starch 200g
- 2/3 cup of sugar 150g
- 4 tbs of coco powder
- 8 eggs
For the cream:
- 2 cups of whipping cream 500 ml
- whipping crem stabilizer
- 4 tbs icing sugar
- crushed Oreo cookies
For the syrup:
- 1 cup hot water
- 2 tbs coco powder
- 4 tbs sugar
For the chocolate glaze:
- 3/4 cup heavy cream 170 ml
- 3/4 cup of chocolate chips 150 grams
- 2 tbs light corn syrup
For the decoration:
- Reese mini chocolates
- Some white chocolate
- Shredded coconut
- Colored sugar
- Mix eggs and sugar in a saucepan on the low heat. Do not boil or let it get too hot. We just want the sugar to dissolve and the eggs to be warm for beating.
- Transfer the eggs and sugar mixture into your stand mixer and beat on medium/low speed for about 10 minutes.
- Sift both flours and coco powder together. Make sure all is well combined.
- Sift half of the dry ingredients to the beaten eggs. Fold in very gently and then sift the remaining part and fold again. It is very important to do it gently because we don’t want to deflate the batter.
- Transfer the batter into your 9 in cake pan sprayed with a non stick spray and lined with a parchment paper.
- Bake in preheated oven to 180 Degrees Celsius for 40 minutes.
- Let it cool completely before cutting into 3 layers. Make sure all the layers are equally thick.
- Combine cold heavy cream, icing sugar and whipping cream stabilizer and beat until stiff picks.
- Crush Orio’s cookies and fold in the cream.
- Mix the coco powder and icing sugar in a mug and pour hot water. Mix well and let it cool down before spooning over the cake.
- Cut a circle a bit smaller than your cake out of cardboard. It will help with moving the cake around for decorating.
- Set the first layer on the circle and then spoon around 1/3 of your coco syrup on in. Put half of whipped cream on top and spread evenly.
- Cover with a second layer and repeat the process with syrup and remaining cream. Cover with a third layer and spoon the remaining syrup. Put in refrigerator and prepare your chocolate glaze.
- Heat up the heavy cream in a saucepan until almost boiling. Put your chocolate chips in a heat proof mixing bowl. Add corn syrup and pour hot cream over and let it stand for couple of minutes, then stir until all is very well combined, smooth and glossy.
- Set a bowl upside down on a baking sheet lined with parchment paper (easier to clean up later). Set your cake on the bowl. Make sure it is stable. Pour your chocolate glaze over the cake evenly and let it set before decorating ( half an hour in the fridge should be enough).
- Decorate to your liking and leave overnight in the fridge.