Red Velvet & Oreo Slice

Preheat oven to 180C (160C fan forced). Lightly grease and line a 20x 30cm baking pan with baking paper allowing extra to overhang the sides. Prepare cake as directed with eggs, water and oil. Pour into the pan.

Bake for 25-30 min or until cooked when tested with skewer. Allow to cool in the pan slightly then invert onto a cooling rack lined with baking paper.

Combine chopped dark chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir over a low heat until melted and ganache is smooth and glossy. Transfer ganache to a serving jug. Stand for 15 min or until slightly thickened.

Roughly chop the Oreo biscuits using a sharp knife. If the kids are helping out, you can pop them into a snap lock bag and crush with a rolling pin.

Drizzle ganache over the top of the cake – allowing a little to run down the sides of the cake as well. 

Sprinkle top with chopped Oreo biscuits. Chill for a few minutes if needed to firm up. Cut into random pieces to serve.