COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Dinosaur Chocolate Cake

Raarr! This dinosaur cake recipe is the perfect birthday cake for any dinosaur mad kid.

10 - 12 servings

Easy 150 Minutes

Ingredients

Ingredients

For the recipe  Dinosaur Chocolate Cake

For The Cake:

200 g Unsalted Butter , Melted
100 ml Vegetable Oil
300 ml Water
3 Eggs , 3 Large Eggs
15 ml Dr. Oetker Madagascan Vanilla Extract
150 g Soured Cream
400 g Plain Flour
100 g Caster Sugar
250 g Light Brown Sugar
70 g Dr. Oetker Fine Dark Cocoa Powder
6 g Dr. Oetker Bicarbonate of Soda
12 g Dr. Oetker Baking Powder

To Decorate:

400 g Dr. Oetker Chocolate Buttercream Style Icing
100 g Chocolate Chip Cookies
1 g Dr. Oetker Wafer Dinosaurs
100 g Dr. Oetker 72% Extra Dark Chocolate

preparation

Preparation

1

Preheat your oven 180⁰C/160⁰C fan oven/gas mark 4. Grease and line 2x 8 inch cake tins.

2

In a large bowl whisk together the melted butter and oil until blended. Add the water then whisk again until well blended.

3

In a jug beat together the eggs, Vanilla Extract and soured cream. Add to the butter mix and whisk again.

4

In a separate bowl mix together the remaining sponge ingredients add the wet ingredients, whisking until well combined.

5

Divide the cake batter between the two cake tins and bake in the oven for 35-40 minutes until cooked. To test if the cake is cooked insert a skewer and if it comes out clean then the cakes are ready.

6

Take the cakes out of the oven and cool in their tins for 30 minutes then remove from the tins and cool completely on a wire rack.

7

Meanwhile, separate 3 tablespoons of Chocolate Buttercream place in a bowl and save for later.

8

Once the sponges are completely cooled place one layer of the cake onto a cake board or plate. Spread a third of the Chocolate Buttercream Style Icing over the top then sandwich together with the second layer. Take the remaining Chocolate Buttercream Style Icing and cover the cake starting at the top and working your way down the sides.

9

To make the chocolate mud slide drip – break up the Dark Chocolate into a heat proof bowl and place in the microwave and heat in 30 second bursts, stirring between bursts until it is all melted. Be careful not to overheat the Dark Chocolate as it will split and become grainy.

10

Let the Dark Chocolate cool a little then spread over the top of the cake using a spoon – allowing the melted chocolate to drip over the sides of the cake.

11

Take your chocolate chip cookies and crush them, not too finely, keeping a few larger chunks.

12

Take your reserved Chocolate Buttercream Style Icing and spoon three mounds onto the top of the cake.

13

Sprinkle the crushed cookies on the top of the cake and around the base.

14

Then take your Wafer Dinos and place each one on top of a Chocolate Buttercream mound to finish your cake.

Nutritional Information for the recipe Dinosaur Chocolate Cake

Per Serving Per 100 g / ml
Energy 3153kJ
753kcal
1566kJ
374kcal
Fat 39.92g 19.86g
Carbohydrate 89.19g 44.37g
Protein 7.25g 3.61g