Put the softened butter, vegetable oil, caster sugar and golden syrup in a large mixing bowl. Beat them with an electric mixer or by hand until creamy.

Add the eggs and milk. Beat again until well combined.

Sift in the flour and cocoa powder. Fold everything together.

Bake in the centre of the oven for about 35-40 minutes or until risen and firm. A skewer pushed into the centre of the cake should come out clean. If there's a crack, test there as it tends to be where the cake sets last.

Allow your cakes to cool in their tins for 10 minutes, then release and transfer to a wire rack to cool completely.

When the cakes are totally cooled, trim the tops with a sharp serrated knife to level them off. Save the offcuts for a chef's treat!

Put the butter in a large bowl and whisk until pale and creamy.

Add the icing sugar, vanilla and milk. Whisk together until fluffy.

Stick the Oreos in a food processor (or bash them in a bag) until you have fine crumbs.

Add the Oreo crumb to the frosting, then whisk until combined.

Transfer the frosting to a piping bag fitted with a close star tip.

Place one cake on a presentation board. Pipe a third of the cookies and cream cake filling all over the top of the cake in swirls, right to the edges.

Place the second cake on top. Pipe a further third of the cookies and cream cake filling on top.

Add the third cake. Pipe the remaining cookies and cream cake filling on top.

Push 12 Oreos into the top at equal intervals, standing up like the hours on a clock.

Pop the cake in the fridge for at least 15 minutes to settle before slicing and serving.