Create hidden pockets of irresistible black chocolate ganache topped with vanilla cream and crunchy crushed Oreos. Who knew you could create something so wonderful with the end of a wooden spoon!

25 min
35 min



  1. 140g butter, unsalted, softened
  2. 2 tsp Queen Natural Organic Vanilla Essence-Extract
  3. ½ cup (110g) caster sugar
  4. 1/2 cup + 1/3 cup (125g) plain flour
  5. 1 tsp baking powder
  6. 2 large eggs
  7. ¼ cup (60ml) sour cream
  8. ¼ cup (60ml) milk

Black Chocolate Ganache

  1. 200g Dark Chocolate
  2. 200ml Cream
  3. Queen Black Food Colour Gel


  1. 300ml cream
  2. 1 tsp Queen Organic Vanilla Bean Paste
  3. 3 oreos, crushed

Method - Cake

  1. Step 1

    Pre-heat the oven to 160C (fan forced), and grease and line a slice tin or square cake tin with baking paper.

  2. Step 2

    Place all ingredients in stand mixer with a paddle attachment and mix together on medium speed until well incorporated and the mixture is light in colour. It’s important that your butter is soft, or you’ll be beating for a long time.

  3. Step 3

    Pour the batter into prepared tin and bake for 30-35 minutes turning halfway. The cake is cooked when the top bounces back when gently pressed, or a skewer inserted into the centre of the cake comes out with a few damp crumbs stuck to it. Allow to cool.

Method - Black Chocolate Ganache

  1. Step 1

    Add cream and chocolate to a microwave safe jug and microwave for 30 seconds. Mix well and repeat until chocolate is completely melted and well combined with cream. Add Black Food Colour Gel and stir until colour is completely incorporated and there are no streaks. Allow to cool slightly so that it doesn’t absorb into the cake.

  2. Step 2

    Leaving cake in tin, use the end of a wooden spoon to poke holes all over the top of the cake. Pour warm ganache over cake and gently shake tin to encourage ganache to fall into the holes. Put cake in fridge for 20 minutes until ganache is firm enough to cut. Remove the cake from the tin.

  3. Step 3

    In a large bowl, combine cream and Vanilla Bean Paste and whip until stiff peaks form. Fit a piping bag with a large French star tip and pipe generous amounts of cream all over the top of the cake. Crush three home made black oreos into crumbs and sprinkle over the top of cake. Cut into squares and serve!


Depending on how dark your chocolate ganahce is, you may need to add a little more Black Food Colour Gel to get a black ganache.

Comments & Reviews

How much flour do we need for this cake?


Hi Paraluman, thank you for your message. This recipe needs 125g plain flour. The recipe has now been updated to include this. Regards, Queen Fine Foods


Thanks for the update and sorry for my late reply. I’m looking forward to baking this. 😁