Step 1: Preheat your oven 180⁰C/160⁰C fan oven/gas mark 4. Grease and line 2x 8 inch cake tins.
Step 2: In a large bowl whisk together the melted butter and oil until blended. Add the water then whisk again until well blended.
Step 3: In a jug beat together the eggs, Vanilla Extract and soured cream. Add to the butter mix and whisk again.
Step 4: In a separate bowl mix together the remaining sponge ingredients add the wet ingredients, whisking until well combined.
Step 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.
Step 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.
Step 7: Meanwhile, separate 3 tablespoons of Chocolate Buttercream place in a bowl and save for later.
Step 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.
Step 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.
Step 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.
Step 11: Take your chocolate chip cookies and crush them, not too finely, keeping a few larger chunks.
Step 12: Take your reserved Chocolate Buttercream Style Icing and spoon three mounds onto the top of the cake.
Step 13: Sprinkle the crushed cookies on the top of the cake and around the base.
Step 14: Then take your Wafer Dinos and place each one on top of a Chocolate Buttercream mound to finish your cake.
|Per Serving||Per 100 g / ml|
|Fat||41.59 g||18.99 g|
|Carbohydrate||88.84 g||40.57 g|
|Protein||9.60 g||4.38 g|
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