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Ingredients

70g (1/2 cup) pecans, chopped
130g pkt Oreo biscuits, coarsely chopped
535g dark chocolate cake mix
2 eggs
180ml (3/4 cup) milk
60g butter, at room temperature, chopped 
200ml Bulla Creme Fraiche, plus extra to serve
20g (1/4 cup) desiccated coconut
2 tablespoons icing sugar
1 teaspoon vanilla extract

Method

Step 1 Preheat oven to 180C/160C fan forced. Grease and line the base and side of a deep, 23cm (base measurement) round springform pan with baking paper.
Step 2 Combine the pecans and half the Oreos and scatter over the base of the prepared pan.
Step 3 Place the chocolate cake mix in a bowl. Make a well in the centre. Add the eggs, milk and butter. Use a balloon whisk to whisk until just combined. In a separate bowl, combine the creme fraiche, coconut, icing sugar and vanilla.
Step 4 Pour both mixtures into the cake pan and swirl to roughly combine. Scatter the remaining Oreo’s over the top. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool in pan.

Cookies and cream earthquake cake

How to make Cookies and cream earthquake cake

Ingredients

Method