Oreo drip cake (vegan)

- Preheat the oven to 170°C/340°F
- Take 3 cake tins of 20cm in diameter, Grease them with vegan butter, then coat them with flour. Shake off the excess flour.
- Weigh all of the ingredients.

Sift the dry ingredients into a bowl. Measure the wet ingredients in another bowl.
In a seperate bowl, whisk the vegan butter until fluffy. Use a hand or stand mixer for this. Once the butter is fluffy, add in the dry ingredients. Whisk until you're left with a crumbly dough. Then add in the wet ingredients and whisk. The batter will start out looking very lumpy but keep whisking! The lumps will disappear after a while.

Roughly chop the oreos for the cake (the 300 grams). You can also put them in a food processor and pulse a couple of times. Add this to the cake batter and mix well.

Evenly divide the cake batter between the 3 cake tins. I just scoop a large spoonful at a time in the tins but you can also weigh it to be more precise.
Put them in the oven for 65 minutes. Check regularly with a toothpick. If the toothpick still has wet batter on it then it needs more baking. If it comes out dry then it's done. Take the cakes out of the oven and allow to cool completely.

While the cakes are cooling off you can prepare the buttercream.
Pulverise the oreos for the buttercream (the 165 grams) in a food processor.
Add the softened vegan butter to a bowl, or if you're using a stand mixer use the bowl that comes with the mixer.
Whisk the butter until the butter is fluffy and is light of colour. Scrape down the sides of the bowl occasionally.

Gradually add the powdered sugar. Every time you add in the sugar, start your mixer slowly at first so it doesn't create a huge cloud. Once the sugar is incorporated you can put the mixer on a higher setting. Also scrape down the sides every so often. Do this until all of the sugar is used. Then add in the vegan heavy cream replacement. Whisk again until combined. Then add in the pulverised oreos and mix until the oreos are fully incorporated.

In a saucepan over low heat, add in the vegan heavy cream. Then add in the chopped up vegan chocolate and mix until the chocolate is melted completely. The ganache should be warm and easy to pour when you're going to assemble the cake.

Start with the bottom of the cake. Evenly spread a layer of the buttercream on the first cake. Then a small layer of the ganache. Repeat with the next layer of cake, buttercream, and ganache. And then add on the last cake. Spread buttercream all over the top and sides of the cake in an even layer. Use a bench scraper and a palette knife to smooth out the buttercream.

Once you have the buttercream in an even layer, add pulverised oreos to the bottom of the cake.
To make the chocolate drip you can either use a piping bag or a spoon. I used a piping bag. Slowly drip the chocolate ganache down the edge of the cake, going all the way around. Add the remainder of the ganache to the top of the cake and spread that out with a spoon.
Sprinkle some more pulverised oreos to the top. Put some whole oreos on top.