Oreo cake | Chocolate cake with white cream and chocolate topping

Oreo cake |  Chocolate cake with white cream and chocolate topping

Those who love Oreos will love this cake too. Our oreo cake is based on a lightning-fast and simple recipe that anyone can bake. We prepare two juicy cake bases from chocolate dough, mix a delicious white cream and cream cheese cream and give the cake a crunchy chocolate lid. A dream for everyone who has been addicted to the American cult biscuit for a long time.

For this you need (for 8 servings):

For the cake batter:

  • 170 g flour
  • 50 g cocoa
  • 1 teaspoon Baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 300 g of sugar
  • 150 ml milk
  • 70 g of oil
  • 170 ml of hot water
  • 70 g oreo crumbs

Also:

  • 200 g cream cheese (room temperature)
  • 160 g of whipped cream
  • 2 teaspoons of cream part (optional)
  • 2 tbsp powdered sugar
  • Cream from the Oreos
  • ideally a large oreo cookie jar
  • Dark chocolate couverture

That is how it goes:

1. Beat the eggs with sugar until frothy. Then add the oil and milk while stirring. Mix the flour, cocoa, baking powder, baking soda and salt in a separate bowl and add this mixture to the rest. Now add hot water.

2. Remove the white cream from the oreo cookies and collect them in a bowl. The biscuits are crumbled into the dough. Mix everything together until well blended. (Don’t be surprised, the dough is pretty runny).

3. Pour the dough into a baking sheet lined with baking paper and bake it for about 30 minutes at 175 ° C top and bottom heat. Use the wooden stick test to see when the dough is ready. Then let it cool down.

4. Mix the cream cheese with powdered sugar and the white cream from the Oreos (from point 2). Then carefully fold in whipped cream. Put the cream in a piping bag and refrigerate for about 30 minutes. (With Sahnapart the cream becomes even more solid).

5. Using the large cookie jar, cut out two circles of the same size from the baked and cooled cake dough.

6. Pour melted couverture into the lid of the cookie jar (ideally you use a large Oreo cookie jar, as the typical pattern is stamped into the lid. But a regular cookie jar will do the same). Let the couverture cool down briefly, then place one of the two cut-out cake bases in the lid on the chocolate and let it dry.

7. Spread the white cream from the piping bag on the other cut-out cake base.

8. Now place the cake base with the chocolate lid on the cake base with the cream, press it firmly onto the cream and remove the can lid. The giant oreo is ready.

So it’s that easy to bake a giant oreo biscuit and, above all, super juicy. Almost better than the original biscuit. The juicy cake base, the delicious cream cheese cream and the crunchy chocolate bonnet make this recipe a real happening.

Here is another recipe for a delicious oreo cake.

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