Giant Oreo Cake

Name: Giant Oreo Cake - Niculina J.
Ingredients: For the 2 layers: 4 eggs; 40 g of cocoa; 200 g of dark chocolate; 200 g of butter; 150 g of flour; 1 teaspoon of baking powder; 1/2 teaspoon of salt; 200 g of sugar. For the filling: 500 ml of liquid cream; if the cream is not sweet; 100 g of powdered sugar can be used; 10 Oreo cookies.

Dessert - Giant Oreo Cake by Niculina J. - Recipia

I made this huge Oreo cake when I needed something substantial and festive-looking, especially for large groups. The recipe isn't very complicated, but it requires some time near the oven and preparing your ingredients in advance, especially if you want it to look good in the end. If you have a few Oreo lovers around, it won't last long. Quick info Total time: about 2 hours (including cooling) Preparation time: 40 minutes Baking time: 25-30 minutes, depending on the oven Servings: 12-14 slices (large cake) Difficulty: medium Recipe type: birthday cake or dessert to share at events Ingredients For the layers (2 large layers): - 4 eggs - 40 g cocoa - 200 g dark chocolate - 200 g butter - 150 g flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 200 g sugar For the filling: - 500 ml liquid cream - 100 g powdered sugar (if the cream isn’t already sweetened) - 10 Oreo cookies Preparation method 1. Start by preparing the ingredients. Break the eggs and let them sit at room temperature. Measure the flour, cocoa, salt, and baking powder in a separate bowl. Break the chocolate into pieces. 2. Melt the chocolate and butter. Place the chocolate and butter together in a heatproof bowl. You can use the microwave, but heat in short bursts and stir to avoid burning the chocolate. Alternatively, you can use a double boiler. Let the mixture cool for a few minutes. 3. Beat the eggs with the sugar. Use a mixer or a large whisk. Mix well until the eggs become fluffy and light in color (about 5-7 minutes). 4. Add the melted chocolate, but only after it has cooled down so you don’t cook the eggs. Gently mix until fully combined. 5. Incorporate the dry ingredients: flour, cocoa, baking powder, salt. Add them to the liquid mixture and stir just enough to eliminate any visible flour. 6. Grease the cake pans (ideally two round pans, if you have them). Use a little oil or butter. Divide the mixture evenly and smooth it out. 7. Place in a preheated oven at 180°C. Bake the layers for 25-30 minutes. Check with a toothpick – it should come out clean, but the cake should remain slightly moist. 8. Remove the layers and let them cool completely before assembling. If you don’t have two pans, you can bake them one at a time. 9. While the layers are cooling, prepare the filling: whip the cold cream with a mixer, and if it’s not already sweetened, add the powdered sugar. Break the Oreo cookies into suitable pieces and gently fold them into the whipped cream. 10. Assemble the cake. Place the first layer on a platter. Spread half of the Oreo cream on top, place the second layer, and cover with the remaining cream. Smooth it out, then refrigerate the cake for at least an hour before serving. Why I make this recipe often This cake is definitely for those moments when you need a substantial dessert for several people. It’s made without complicated techniques and is the kind of dessert that holds up well in the fridge for a day or two. Plus, the ingredients are easy to find and you don’t need special equipment. Tips and variations Tips - Use dark chocolate, not milk chocolate, to avoid it being too sweet. - The cream should be very cold when whipping. - If you want perfectly even layers, weigh the mixture before pouring it into the pans. Substitutions - Instead of Oreos, you can try other cream-filled cookies, but the taste will be different. - The powdered sugar can be adjusted depending on how sweet the cream is. Variations - You can add more Oreo cookies or even sprinkle some on top for decoration. - For more texture, leave larger pieces of Oreo in the cream. Serving ideas - Serve the cake cold, cut into thick slices. - You can sprinkle cookie pieces on top for appearance. - It goes well with a glass of cold milk or coffee. Frequently asked questions Can the cake be made a day in advance? Yes. It keeps well in the fridge, and the layers soften from the cream. Can I use plant-based cream? You can, but the final taste will be different from natural cream. If I don’t have two pans, can I bake everything in one tray? You can bake in one tray and then cut the cake horizontally, but it will take longer to bake and you need to check often with a toothpick. Can the cake be frozen? I do not recommend it. The cream with cookies loses its texture after thawing. Nutritional values The values are approximate, for one serving (from 14): around 340-370 kcal. Of these, about 22 g carbohydrates, 6-7 g protein, 23 g fat. Quite a bit of sugar, given the layers and sweet filling. Information may vary depending on how much sugar or cookies you actually use. Storage and reheating The cake lasts in the fridge for 2 days, covered. Reheating is not recommended. The cream does not retain its texture if frozen or heated. It’s better to serve it straight from the fridge, and leftovers, kept in a closed container, will stay good for a day or two.

Giant Oreo Cake

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