Experience the divine fusion of coffee and chocolate with our Mocha Oreo Crunch Cake, featuring a moist cocoa base infused with hot coffee, crowned with a rich, Oreo-laden cream cheese frosting.
Ingredients:
Cake:
- 1 cup (142g) all-purpose flour
- ⅓ cup (28g) cocoa powder (Dutch Process recommended)
- 1 tsp black cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup (150g) granulated sugar
- ¼ tsp salt
- 1 large egg
- ¼ cup (60ml) sunflower oil
- ⅓ cup (60ml) sour cream
- ½ tsp pure vanilla extract
- ½ cup (120ml) hot coffee
Frosting:
- ½ cup (125g) cream cheese, softened
- ¾ cup (180ml) cold whipping cream
- 4 tbsp granulated sugar
- 2 tbsp finely crushed Oreo cookie crumbs (cookie part only)
- 1 cup crushed Oreos (about 7 cookies), plus extra for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment.
- Sift together the flour, cocoa powders, baking powder, and baking soda. Stir in the sugar and salt.
- In a separate bowl, mix the egg, oil, sour cream, and vanilla until well combined. Integrate this into the dry ingredients using a mixer until the mixture is homogenous. Gradually add the hot coffee, ensuring the batter becomes smooth.
- Spread the batter into the pan and bake for 24-26 minutes. The cake should spring back when touched, and a skewer should come out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
- For the frosting, whip the cream cheese until smooth. Add a small amount of cream and continue to beat, adding the cream gradually, until it forms firm peaks. Beat in the sugar gradually, then fold in the vanilla and Oreo crumbs, followed by the crushed Oreos.
- Frost the cooled cake evenly and garnish with additional Oreo pieces.
Serve this heavenly Mocha Oreo Crunch Cake as a delightful treat, and don’t forget to bookmark our daily recipes for more delicious inspirations!
