• Preheat oven to 170C/340F. Then grease and line cake tins with parchment paper. In a bowl, mix self-raising flour, cocoa powder and baking powder and set aside for later.
• Add unsalted butter and sugar to a bowl and beat using a stand or hand mixer for 5 minutes. The mixture should be white or pale yellow.
• Add one egg to the butter and sugar mixture and mix until the egg disappears. Repeat this step with the remaining eggs. Next, add half of the flour mixture and fold or whisk with the egg mixture. Pour half of the milk into the batter and mix. This will loosen the consistency of the batter.
• Add the remaining flour mixture to the batter and mix. Make sure you do not overmix the batter. There should still be some lumps in the cake batter. Overmixing can result in a tough, chewy cake.
• Pour an equal amount of batter into each tin and bake cakes in the preheated oven for 20-25 minutes. Check the cakes after 20 minutes (not before) and insert a skewer into the cakes. If the skewer comes out clean then the cake is done.
• Safely remove the cakes from the oven and leave them to cool in the tins for 5 minutes before transferring them to a cooling rack to cool completely.

Oreo Frosting

• Add Oreos to a food processor and blitz until even crumbs form. If you don't have a food processor, add the cookies to a zip lock bag and crush them using a rolling pin or any other blunt object.
• Next, whisk unsalted butter in a bowl for a few minutes. Add ⅓ of the icing sugar to the butter bowl and mix with a spatula for a minute to prevent the sugar from spilling while whisking. Then, whisk the ingredients until combined. Repeat this with the remaining sugar, add 1 teaspoon of cocoa powder, ¼ teaspoon of vanilla extract and whisk until fluffy.
• Then, add the Oreo crumbs to the buttercream and mix with a whisk or spatula until combined. Add the Oreo buttercream to a pipe and nozzle and frost your cake.

Decorate Oreo Drip Cake

• If you used two tins to bake the cakes, then slice the cakes in half evenly to make four layers. Then, add oreo frosting in between each layer and frost the whole cake with oreo frosting.
• Next, smooth the frosting using a cake smoother. Then, add oreo crumbs to the bottom rim of the cake using a spoon.
• Add 100 g of good quality dark chocolate to a medium sized bowl with 2-3 teaspoon of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Stir as it cools to prevent it from hardening.
• Pour chocolate drip on top of the cake and down the sides to create a drip effect. Then, leave the cake to set in the fridge for 30 minutes.
• Once the frosting and the drip have set, add swirls of buttercream around the top of the cake using a pipe and nozzle. Make sure you leave a small gap in between each swirl for the oreos (as shown). Then, add oreo crumbs to the center of the cake.
• Finally, serve this inviting, moreish Chocolate Oreo Drip Cake with Oreo Frosting for birthdays and other special celebrations.