Who doesn’t love a slice of Chocolatey, Oreo Cake for dessert? We bring to you a simple and delicious recipe that you can use to make a Oreo Biscuit Chocolate cake that doesn’t require much effort and many ingredients.
You will love the chocolatey taste brought about by the home made Chocolate Ganache with the rich flavor of Oreo biscuits. Try this out now and you will understand how easy it is to make this cake without much efforts and a taste that beats any pastry that you would buy from your local Bakery.
Oreo Chocolate Cake
- Cake Oven
- Blender & Whisk
- 30 Nos Oreo Biscuits (break into pieces)
- 1 teaspoon Baking Powder
- 1 pinch Salt
- 1 cup Milk
- ½ teaspoon Butter for greasing pan
- 1 sheet Butter Paper
- ¼ cup Cocoa Powder
- 1 teaspoon Corn Flour
- ¼ cup Granulated Sugar
- 1 pinch Salt
- ½ cup Milk
- ½ tbsp Butter
- ½ teaspoon Vanilla Essence
Baking the Oreo Cake
- Take 30 Nos, of Oreo Biscuits (30 double-crested with cream) into a Blender.
- Break the Biscuits into pieces before putting them into the Blender.
- Add 1 teaspoon Baking Powder and a pinch of salt.
- Blend this into a fine powder.
- Add the milk to this powder and whisk it well. Add the milk slowly to prevent any lumps. Blend it again with a blender to create a smooth, creamy dough.
- Grease a Cake Pan with the butter and place a butter paper at the bottom of the pan.
- Pour the Oreo biscuit batter into the pan. Tap it lightly 2-3 times so that the batter is settled properly.
- Take some sand or salt into a cake oven and pre-heat it. Place the cake pan with the batter into the oven, cover it with a lid and let it bake on a low flame for 45 minutes.
- TIP: If you do not have a Cake Oven, you can pour the batter into a greased pan. Place a flat, frying pan on a stove and place this greased pan on this and cook it on a low flame for about 40 minutes.
- Once, 45 minutes is up, test the cake with a tooth pick. Insert a toothpick into the center of the cake and pull it up. If it comes up clean, then the cake is done. If the toothpick shows some wet batter stuck to it, cook it further for another couple of minutes.
- Keep the Cake pan aside and let it cool to room temperature. Once it is cooled, turn the cake pan upside down and tap it lightly to let the Cake fall onto a plate.
- Your Oreo biscuit cake is ready. Keep it aside and lets prepare the Chocolate Ganache.
- Take ¼ cup of Cocoa Powder into a Milk pan
- Add 1 teaspoon of Corn Flour, ¼ cup of Granulated Sugar and a pinch of salt to it and mix it well.
- Add ½ cup of milk to it and whisk it well. Add the milk slowly in parts to prevent the formation of lumps. Whisk it well.
- Place the pan on the stove over a low flame. Keep stirring continuously and let the mixture heat until it thickens.
- Once it thickens, turn off the stove and add ½ Tablespoon of Butter and whisk it continuously.
- Add ½ teaspoon of Vanilla essence and whisk again.
Pour the Ganache onto the Cake
- Place the Oreo Cake on a plate. If possible, place it on a wire rack (like the one in a microwave) and place this on a plate.
- Now pour the thick Chocolate Ganache onto the Cake so that it coats the entire surface and flows down the sides.
- Keep this in a Refrigerator for a few minutes and it is ready to be cut and served.
- You can grate some Almonds onto the Chocolate Ganache as garnishing.
- Grate some Milk Chocolate and decorate these gratings on top of the Cake.