Eggless Oreo Cake with Whipped Cream Frosting Recipe
Eggless Oreo cake made with moist chocolate cake, Oreo whipped cream frosting and dark chocolate ganache. It is decorated with lots of Oreo cookies! Perfect birthday cake or for any celebrations.
2packs of Oreo buiscuits.120 gram each
3cupsof whipping creamsweet
100gramsof dark compound chocolate
50gramsof whipping cream
Oreo cookies - I have used 2 packets of Oreo cookies120 gram and 50 grams
Sugar syrup - Mix 2 tbsp of sugar in 1/4 cup of water.
How to make chocolate oreo cake
Crush Oreo cookies in a mixer or grinding jar to a fine powder. Set it aside. You will get 2 cups of Oreo cookie crumbs with this.
In a mixing bowl, take whipping cream and whisk it until smooth peaks form.
Add powdered sugar and whisk it for 2-3 minutes.
Add the Oreo crumbs and whisk until it reaches stiff peaks.
Frosting the cake
Place the chocolate cake over the cake board. If the top layer is uneven, then with the help of a serrated knife make it even.
Apply sugar syrup over it.
Next, apply the prepared Oreo whipped cream icing over it.
Place the second chocolate cake over it.
Again apply sugar syrup.
Apply the oreo icing on the top and on the sides. Smooth it out.
Refrigerate the cake for 30 minutes.
In a small bowl, take the dark chocolate compound. Chop it so that it melts easily.
Melt the chocolate either with double boiler method or in the microwave.
Add the whipping cream to the melted chocolate and stir to combine.
Decorating the chocolate oreo cake
Take out the cake from the refrigerator. Make sure it is chilled.
Start making the chocolate drips on the sides of the cake with the chocolate ganache.
Drizzle the remaining chocolate ganache on the top. Smooth it out.
Refrigerate the cake for 30 minutes. The chocolate drips will set.
Make some rosettes on the top.
Decorate the base of the cake with oreo cookies. Cut the cookies in half. Open the cookies. Remove the vanilla cream filling from the cookies.
Applying sugar syrup to the cake base helps to keep it moist.
Refrigerate the cake for 30 minutes after applying the frosting.
Before making chocolate drips on the cake make sure the cake is chilled. Otherwise, when you will start making the drips the chocolate drips will come all the way down to the base of the cake. I have shared in detail how to create perfect drips in the chocolate drip cake recipe.
Refrigerate the cake again for 30 minutes after applying chocolate ganache. The ganache should be set before you start making rosettes on it.
Leftover cake can be stored in the refrigerator. Cover and keep it in an airtight container in the refrigerator. Stays good for 2-3 days.
Full recipe: https://theyummydelights.com/oreo-cake/