Gluten Free Cookie and Cream Cake

Place the flour, cocoa powder, baking powder, bicarbonate of soda and sugar in a bowl and mix together, squeeze any lumps out with your fingers.

In a jug combine the coffee, buttermilk, oil and vanilla. Make a well in the middle of the dry ingredients and pour in, crack in the two eggs as well.

Beat well with a wooden spoon or electric mixer. Grease and line two 8 inch round cake tins, pour the batter into each equally and bake in an oven preheated to gas mark 4/180c for 40-45 mins until firm and a skewer pushed into the middle comes out clean.

Remove from the oven and turn onto a cooling rack, allow to go completely cold.

Once the cake is cold you are ready to frost. Place 8 of the Oreo type biscuits in a food processor and blitz until crumbs.

Place the lightly salted butter, cream cheese and icing sugar in a bowl and cream together with a fork. Once well mixed stir through the crumbed Oreos.

Place one cake on a board, spread over the white chocolate spread then spread some of the cookie buttercream over the top of this then press the second sponge on top. Use a spatula to spread the rest of the buttercream evenly round the edge and on the top.

To finish off cut the rest of the Oreo style biscuits in half and press around the bottom and on the top.