Eggless Moist Oreo Chocolate Cake - Oreo cookies is a big time favourite especially among kids. I personally love the cookies. It will be super delicious to add them in cakes. I made the egg version last week, I can’t wait to share this eggless version. The cake is super moist, the flavour is just right. In this video, I’m using non-dairy whipping cream (normally I used dairy) for a change. It’s creamy and delicious. Just in case, you’re wondering why sugar not added into the frosting, most non-dairy cream is already been sweetened. This cake is best suited for birthday parties. You can make this cake 2 days in advance, and can also store in fridge for at least 5 days. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Ingredients:
• Eggless Moist Chocolate Sponge Cake
I was using 15x15cm or 6x6 inch pan
85g [⅓ cup] whole milk
15g [1 tbsp] white vinegar
180g [¾ cup + 2 tbsp] fine sugar
95g [⅓ cup + 1 tbsp] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
210g [1¾ cup] cake flour
58g [½ cup] cocoa powder
7g [1¾ tsp] baking powder
5g [1 tsp] baking soda
160g [⅔ cup] hot water
• Oreo Cream Frosting
30g oreo biscuits, crushed fine
480g [2 cup] non-dairy whipping cream, sweetened***
Syrup [1 tbsp sugar + 2 tbsp hot water]
• Chocolate Drizzle
80g [½ cup] dark compound chocolate
80g [⅓ cup] non-dairy cream***
***REMARK: you can substitute the non-dairy cream with dairy cream (35% fat)
Instructions:
• Eggless Moist Chocolate Sponge Cake
1. In a glass, add in the milk and vinegar. Stir until well combined. Let it rest for 5 minutes
2. In a large mixing bowl, add sugar, oil, yogurt, the milk mixture, vanilla extract and salt. Mix vigorously until well combined.
3. Sift in the dry ingredients in 2 batches: cake flour, cocoa powder, baking powder and baking soda. Mix until combined.
4. Slowly add in the hot water. Mix until combined.
5. Transfer into a 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Tap the pan on the table to release air bubbles.
6. Bake in preheated oven at 170°C/340°F for 45 minutes or until inserted skewer comes out clean.
7. Remove the cake from the pan and cool the cake completely before slicing.
8. Slice into 3 sheets.
• Oreo Cream Frosting
1. About 3-4 oreo biscuits, remove the fillings. Place into a food processor. Pulse until fine.
2. In a large mixing bowl, add the cream. Mix until stiff but do not over mix.
3. Add in the fine crushed oreos. Fold in until combined.
4. Transfer into a piping bag.
5. Pipe onto the layers of cakes.
• Chocolate Drizzle
1. In a small bowl, add in the chocolate and cream.
2. Microwave for 30 seconds or until melting stage.
3. Mix until well combined and no lumps.
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8 сен 2024
