I scream, you scream, we all scream… Oreos!
I baked an Oreos Chocolate Cake for a barbeque gathering with my colleagues using the simple and fuss-free Oreo Chocolate Cupcakes recipe. It’s exactly the same recipe, just that there’s much more Oreo goodness in it this time round.
As I was photographing the cake… I was so tempted to keep the whole cake to myself and not bring it to the barbeque.
But I thought of my waistline.
I thought of my waistline and decided to share the
calories and fat Oreo love.
(Oh Oreos, why must you torture me so?)
I baked this cake in the morning – took me 30 minutes to wait for the ingredients to come to room temperature, 20 minutes to measure and mix the ingredients (but because I took photos of the step-by-step I took a bit longer), 30 minutes to bake and then 1 hour plus for the cake to cool down. I made the frosting while the cake is baking and frost after the cake is fully cooled. It made it to the barbeque at night and was gone within several hours.
Yums. And here is how you make this delicious cake:
Start with flour, cocoa, baking soda, baking powder and salt
Sift them into a large bowl.
Add in sugar and whisk gently until mixed thoroughly.
In a measuring cup, measure some milk…
A teaspoon of vanilla extract / paste (I am so loving my Madagascar vanilla paste!)
Crack in two eggs.
Whisk them altogether.
Pour into the dry ingredients and stir with a metal / wooden spoon.
Add in hot water and stir.
some plenty of crushed Oreos.
Bake for about 30 minutes till cooked.
While the cake’s baking,
make the frosting.
(Hey it rhymes!)
A splash of vanilla extract / paste (I am so loving my… oh oops I was on repeat mode).
Dump in finely crushed Oreos (this time without the filling)
More Oreos = greyer and darker frosting (but that’s how I
like love it!)
Check out the plenty of Oreos peeking out from the cake! (The white parts are the cream of the Oreos, don’t worry!)
Dump the frosting on top and spread with a spatula.
Or change your mind like me and remove the spread frosting, transfer it into a piping bag and pipe mini rosettes on top of the cake.
(Ok, please don’t be like me!)
The cake is soooo screaming, “EAT ME!”
I can’t stop at one slice… can you?
- 150 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 120 grams caster sugar
- 2 eggs
- ½ cup (125 ml) vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (185 ml) milk
- ¾ cup (185 ml) boiling hot water
- 24 pieces of Oreos (more or less is up to you!) crushed into big chunks
- 125 grams room temperature cream cheese
- 125 grams room temperature unsalted butter
- 200 – 250 grams icing sugar, sifted
- 1 teaspoon vanilla extract
- 5-8 Oreos, cream removed and crushed to smithereens (more or less depends on how grey you want the frosting to look)
- Preheat the oven to 170 degrees Celsius. Butter one 8-inch square baking tin and line with baking paper, allowing the sides to extend out so that it will be easier to lift out later on.
- In a huge bowl, sift the all-purpose flour, cocoa powder, baking soda, baking powder and salt together. Add in the caster sugar and use a whisk and whisk everything together. Set aside.
- In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract and milk.
- Add the eggs mixture into the flour mixture and stir together till they are all combined together (I find a wooden / metal spoon works best here). Add in the boiling hot water and mix together gently (here, I think a whisk works better). Stir in the Oreo chunks.
- Transfer the batter into the tin and bake for 25 – 35 minutes until a skewer inserted into the centre of the cake comes out clean. Let the cake cool completely in the tin before frosting.
- Using an electric mixer or food processor, beat the cream cheese, unsalted butter and icing sugar together until light and fluffy. Beat in the vanilla extract and then the crushed Oreos.
- Spread the frosting on the cooled cake in the cake tin directly (or you can take it out then spread it like me). If you want a more decorative finish, transfer the frosting into a piping bag fitted with a star tip and pipe small rosettes all over the cake.
- The cake is best serve slightly chilled so that the frosting is not too runny. Serve it plain, with chocolate sauce or with a generous dust of Oreo crumbs.
Unfrosted cake can be kept at room temperature in an air tight container in a cool place for 2 – 3 days.
Store frosted cake in an air tight container in the refrigerator for 2 – 3 days (don’t keep it for too long as the cake will dry out in the fridge).
 The cocoa powder I used is Hershey’s natural cocoa powder, which is acidic and will react with the baking soda. If using Dutch-processed cocoa powder, reduce baking soda to 1/2 teaspoon and up the baking powder to 1 teaspoon.
 Use an all butter buttercream frosting – simply substitute the cream cheese with equal amounts of unsalted butter.
 Crushing the Oreos
If you don’t have a food processor like me, simply place the Oreos in a large ziploc bag. Use a rolling pin or a bottle, roll the biscuits until they are all crushed to desired size. You can also whack with the rolling pin but don’t whack it too hard as the ziploc bag may tear.