Serves 6-8
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Line two 15cm cake tins with nonstick parchment paper. Cook the chocolate cake mix according to package instructions, dividing the batter evenly between the two tins. Allow to cool fully.
  2. Roughly crush one pack of the Oreos into bite-sized pieces.
  3. In a large bowl, crumble half of one of the chocolate sponges and combine with the crushed Oreos. Add the softened ice cream and 50ml of the chocolate sauce and stir to combine well.
  4. Line the base and sides of a deep 15cm spring form tin with cling film, leaving generous overhang at the sides.
  5. Push the second sponge into the base of the prepared tin. Place whole Oreos lying flat over the top of the sponge.
  6. Spoon the ice cream mixture over the top and level it out with the back of the spoon. Lift the extra cling film over the top of the ice cream and place in the freezer for at least four hours, ideally overnight.
  7. When ready to serve, let the cake sit at room temperature for a few minutes to soften slightly. Run a hot knife around the inside of the cake tin, then open the tin and remove the cling film.
  8. Place a palette knife in a jug of hot water for 20 seconds, then use the hot JUNE/JULY 2021 knife to smooth out the edges of the ice cream.
  9. Drizzle the remaining chocolate sauce over the top of the ice cream, allowing some to drip down the sides. Chop the remaining Oreos into chunky pieces and layer them on the top of the cake. Place two scoops of vanilla ice cream on top of the cake and top with waffle cones.
  10. Serve immediately, or return to the freezer until ready to serve.

Nutrition Facts

Per serving: 314kcals, 11.2g fat (3.6g saturated), 52.4g carbs (26.1g sugars), 4.6g protein, 2.4g fibre, 0.474g sodium

BirthdayCakesFreezer-friendlySweet thingsChocolateStep-by-stepSpecial OccasionsKidsVegetarian

Popular in Birthday

Rainbow cheesecake bars