3 Ingredients Oreo Cake

This cake is easy to make and tastes fantastic—sweet, chocolatey, and moist. You will need Oreos, milk, and baking powder. I’m topping it with chocolate ganache, so you will also need double cream and dark chocolate, but you can also use other icing options. Start by separating the Oreos and place the filling in one bowl and the biscuits in another.

You are separating the Oreo cream filling and the biscuits because the biscuits’ consistency gives a much finer crumb and makes the cake look softer. Grind or pulse the biscuits until they are fine, and add them to a bowl with baking powder. Whisk the baking powder in so it’s nicely combined with the Oreo crumbs.

Add 250ml of room temparature milk into the Oreo crumbs and add the Oreo filling from earlier. Stir to mix with a spatula until nice and smooth. Line a 7-inch silicon cake mould with parchment paper and pour in the batter. Bake it in a preheated 180C/350F oven for about 15 to 20 minutes. Once out of the oven, place it over a wire rack to completely cool.

Once cooled, you can use any frosting you choose, such as vanilla buttercream, or put melted Nutella on top. For me, I like chocolate ganache. Add 150 millilitres of double heavy cream to a jar, add 150 grams of dark chocolate, and microwave it for about one minute. That will heat the cream and melt the chocolate. If it’s not well melted, return it to the microwave at intervals of 30 seconds until it’s melted while stirring every time you remove it from the microwave.

Once done, place the cake over a serving plate and pour the ganache over the Oreo cake to the edge. If you want to make this cake as a two-layer cake, increase the batch and make two cakes, or if you’re going to bake it in a smaller tin, you can also do that. Let the ganache set; put it in the fridge or sit at room temperature. This cake is fudgy, and the ganache on top is rich. Enjoy.

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