The first time I made this cake was for my partners birthday as I bake him a birthday cake every year. He loves Oreos so a moist Oreo cake was the choice. It seemed to be a taste running in the family, as his little brother got one for his birthday as well.
- 1 cup (100 grams) of flour
- ¼ cup (30 grams) of baking cacao
- ¾ cup (150 grams) of sugar
- ½ cup (100 grams) of sour cream
- 1 large egg
- 1/3 cup (75 ml) of vegetable oil
- Pinch of salt
- 2/3 teaspoon of baking soda
- 1 tablespoon of vanilla aroma
- 3 cups (600 ml) of heavy cream
- 48 Oreo cookies
For the dough, mix flour, cacao, the egg, oil, ½ cup (100 grams) of sugar, sour cream salt, baking soda and 1 tablespoon of vanilla aroma until smooth. Butter a round 9 inch cake pan (23 cm) and pour the dough into it. Bake it in the oven at 350 °F / 175 °C for approximately 20 mins.
Meanwhile whisk the heavy cream until it is stiff and firm. Mix in the remaining sugar and place it in the fridge. Then chop the Oreo cookies into small bits and fold them into the cream. This should give your cream a slightly chocolaty color, the smaller you chopped the cookies, the darker it will get. Then put the mix back into the fridge until the cake has cooled down enough (approx. for one hour).
When that’s the case, cut your cake in half horizontally. Then stack the lower half on your cake plate and apply 1/3 of the cream. Spread it out evenly on the cake and then place the second level on top. Apply the remaining 2/3 of the cream and spread it out evenly on top and on the sides. As for decoration I got colored black sugar and cut 2 of the Oreo cookies in half and used 3 halfs on top. Let your cake rest in the fridge for a couple of hours before serving.