Oreo Strawberry Chocolate Cake with Cheese Buttercream - Happy 8th Birthday, Yuan

Ingredient	Method
Chocolate Cake: 300g LP flour 400g caster sugar 90g Cocoa powder 3 tsp baking soda 1 tsp salt 40g almond powder 150g beaten egg (3 B egg) 270g full milk 240g vegetable oil 3 tsp vanilla 240g hot water	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 8″ round cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 50-60 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Slice the cake into 2 layers.
Cheese swiss buttercream 3 B egg whites 150 grams granulated sugar 200 grams salted butter, cut into cube, at room temperature 400g cream cheese 1 teaspoons pure vanilla extract Inner cream: 1) Strawberry jam: 200g strawberry, sliced 60g caster sugar 1tsp lemon juice 2) 140g Oreo Cookies, mashed frosting: 100g dark chocolate coins, melted Decoration: strawberries oreo cookies	1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot. Remove from heat. 3. Using hand mixer, whisk until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 6 to 8 minutes. 4. With mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined. Set aside. 5. In another mixing bowl, beat the cream cheese until smooth. Add the swiss buttercream spoon by spoon into the cream cheese until well combined. Repeat until swiss buttercream is finished. Strawberry jam 1. Wash strawberries and remove stems; cut large berries in half or roughly chop them. 2. Combine the strawberries, sugar and lemon juice in a small saucepan and cook over medium heat until the sugar is dissolved and the strawberries release some of the juices. 3. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. 4. Continue boil until the jam thickens or reaches setting point. Check the setting point every five minutes, although it may take up to half an hour to reach setting point. 5. Cool completely. to make the strawberry cheese buttercream: 1. Pour 200-300g of cheese buttercream into a clean mixing bowl. 2. Combine the strawberry jam into bowl. Set aside. to make the chocolate cheese buttercream: 1. Pour 300-400g of cheese buttercream into a clean mixing bowl. 2. Combine the strawberry jam into bowl. Set aside.
Assembly: 1. Place first layer of cake on cake plate.  2. Pour the plain buttercream on top in an even layer. Place the mashed oreo cookies and spread the buttercream again. 3. Add second layer of  cake and spread the strawberry cheese buttercream. 4. Add third layer of the cake. Repeat step 2 and add the final layer of the cake. 3. Frost the outside of the cake with chocolate frosting. Chill for 2 hours. 4. Decorate as desired.