This Chocolate Oreo Cake is a decadent and delightful dessert, perfect for Oreo and chocolate lovers alike. The cake features a rich and moist chocolate sponge made with corn oil, cocoa powder, milk, and egg yolks, offering a deep chocolate flavor and a tender crumb. The sponge is lightened with a meringue made from egg whites, sugar, and lemon juice, giving it an airy texture. Once baked and cooled, the cake is layered and frosted with a creamy mixture of heavy cream, sugar, and crushed Oreo cookies, adding a delightful crunch and contrast to the soft sponge. This cake is a wonderful combination of rich chocolate and the iconic flavor of Oreos, making it a hit for any occasion.
Why You’ll Love This: The cake’s soft and moist texture, combined with the creamy Oreo frosting, makes every bite a delightful experience. The addition of lemon juice in the meringue adds a subtle brightness that balances the richness of the chocolate.
Perfect Occasion: Ideal for birthdays, celebrations, or as a special treat for Oreo enthusiasts. It’s also great for casual gatherings, picnics, or as a decadent dessert after a family dinner.
Decoration Tips: Once the cake is assembled, you can garnish it with whole or halved Oreos, drizzle it with chocolate sauce, or sprinkle it with additional crushed Oreos for a more dramatic effect. A dusting of powdered sugar or cocoa powder can also add a touch of elegance.
Ingredients for Cake:
- 45ml of corn oil
- 18g of cocoa powder
- 70ml of milk
- 60g of cake flour
- 5 egg yolks
- 5 egg whites
- 20g of sugar
- 10ml of lemon juice
Ingredients for Cream:
- 150ml of heavy cream
- 10g of sugar
- 40g of crushed Oreo cookies
Instructions:
- Heat corn oil to 50 degrees and mix with cocoa powder.
- Stir in milk, then cake flour. Add egg yolks and mix well.
- In a separate bowl, beat egg whites with sugar and lemon juice to stiff peaks.
- Gently fold the chocolate mixture into the egg whites.
- Pour into a 28×28 cm baking sheet and bake in a preheated oven at 150°C (302°F) for 30 minutes. Let it cool.
- For the cream, whip heavy cream with sugar until soft peaks form. Fold in crushed Oreos.
- Assemble the cake by layering the sponge with the Oreo cream.
- Refrigerate for 3 hours before serving.
Enjoy this Chocolate Oreo Cake, a creamy and crunchy treat that perfectly combines the flavors of chocolate and Oreos in a delightful dessert.
Enjoy!
