• Preheat oven at 350F/180C.

CHOCOLATE CAKE (MAKES ONE CAKE)

• In a mixing bowl, whisk together all the dry ingredients (Black Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
• In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
• Then, combine the wet mixture to the dry mixture. Whisk until smooth.
• Place your Flexipan® at the top of the baking sheet.
• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 30min)
• Once your chocolate cake is out of the oven, let it cool down for about 10min.
• Wash your mold with soap and hot water, let it dry in the oven for about 5-8 minutes. Then, repeat the above steps for the second cake.

CREAM CHEESE FROSTING

• Place the cream cheese and butter in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the vanilla extract and black food coloring, followed by the confectioners sugar and salt. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.

ASSEMBLY

• Once both cakes have cooled down, place the first cake upside down, leaving the thickest part at the top.
• Using your piping bag and offset spatula,spread half of the cream cheese Frosting over the top part of the cake. Then, sprinkle half of the previously crushed oreos.
• Place the second cake on top, mirroring the first one.
• Using your piping bag, spread the remaining half of the cream cheese Frosting over the top part of the cake. Then, sprinkle the rest of the previously crushed oreos.
• You can serve and enjoy your cake, or keep it in the fridge up to 3 days. If stored in the fridge, take it out a couple of hours before serving. Bon Appétit & Happy Halloween Time!