Eggless Oreo Cookie Cake
What cake do you bake for a teenager turning 14 who adores Oreo cookies? Oreo cake it is! Niki just turned 14 this week and she requested me to make Oreo Cookie cake. I had great fun making this cake for my darling Niki. Sure enough it turned out fantabulous!
Oreo cookies are by far the most popular cookies among kids. It is often advertised as the milk cookie, where the oreos are dunked in milk and enjoyed. Niki too enjoys these cookies and will savor any leftover cookies that I got from Costco. Need I say Costco packages are huge!!
Rich, decadent and not- too- sweet eggless chocolate cake is substantial enough for about 16 people. There are many elements to this cake: the cookie chocolate cake, frosting and the chocolate ganache. This is an eggless chocolate cake with oreo cookies in the batter and frosting as well. It is also topped with drip ganache and additional cookies and some sprinkles on top for decoration.
About 50 minutes-preparing the batter, frosting, ganache and decorating
30 minutes- baking the cake
About 1 hour and 30 minutes
For the cake:
- 2 ½ cups all purpose flour
- 1 ¾ cups sugar
- ¾ cup cocoa powder, the dark kind
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup oil, I used avocado
- 1 ¾ cups milk
- 1 ½ tbsp apple cider vinegar
- 10 oreo cookies, powdered finely
- 2 tsp pure vanilla extract
For the frosting:
- 3 sticks unsalted butter, at room temperature
- 1 ¾ cup powdered sugar
- 16-18 oreo cookies, powdered finely
- 3 tbsp heavy cream
- 1 tsp pure vanilla extract
- For chocolate ganache:
- ½ cup heavy cream
- ½ cup chocolate chips, I used semi sweet
- For decoration:
- 4-6 cookies halved
Preheat oven to 350 degrees F. Prepare 2 8 “ cake pans by buttering and flouring. Dab the excess flour.
In a big bowl sieve the dry ingredients except powdered cookies. Add sugar and oil in another bowl and mix well until the sugar dissolves.
Add apple cider vinegar to milk and mix well.
Mix the wet and dry ingredients using a whisk. Add powdered cookies and mix again.
Pour the batter dividing equally between 2 prepared cake pans. Place in the preheated oven and bake for 26-28 minutes or until a toothpick inserted in the center comes clean. Cool the pans on a cooling rack.
For the frosting add room temperature butter into a bowl and beat using a hand mixer until light and fluffy, about 5 minutes. Now add the powdered sugar and mix slowly. Add heavy cream and vanilla.
Add in the powdered cookies. The frosting is ready.
To make the ganache heat heavy whipping cream in a pan under boiling point. Pour hot cream over the chocolate chips and let it sit for 5-7 minutes. Mix well and the chocolate ganache is ready. Let it cool completely before using.
To decorate the cake, unmold the cooled cake and place one cake on a turntable for frosting. Spread frosting liberally in between and place another layer of cake.Crumb coat the cake using an offset spatula and refrigerate for 20 minutes.
Frost again using a turntable and cover the entire cake. Pour the ganache using a spoon on top so that it drips onto the sides of the cake.
Decorate with cookie halves and sprinkles.
Make sure the cookies you add in the frosting are powdered finely, otherwise when you pipe frosting onto the cake small bits of cookies can get stuck in the tip and make it hard to frost.
Sieving the dry ingredients makes the cake light and airy.
Leftover frosting can be frozen for 1-2 months.
Leftover extra ganache can be stored in the refrigerator for upto 2-3 weeks.
Any leftover cake can be refrigerated for upto 5 days.
Using turntable for frosting cake makes life easy as it enables the cake to move all around.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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