Mold with a diameter of 17-22 cm
Use a 250 ml cup
Ingredients:
For the cake:
3/4 cup of chocolate powder
1/4 cup cocoa powder
1 teaspoon of Nescafé powder
2 cups of water, including 1/2 cup boiling water and 1/2 + 1 cup lukewarm water
1/2 + 1 cup of sugar
1 cup of oil
2 large eggs (or 3 small ones)
1 teaspoon of vanilla extract
2 cups of flour
1 sachet of baking powder
1/2 teaspoon of salt
For the Oreo cream inside the cake:
2 containers of whipping cream (500 ml)
1/2 pack of instant vanilla pudding (40 g)
1/2 + 1 packet of Oreo cookies (pack of 176 g total 264 g = 24 cookies)
For the chocolate ganache:
100 grams of dark chocolate broken into cubes
100 ml of whipping cream
For the icing on the cake:
1 tub of whipping cream (250 ml)
1/2 sachet of instant vanilla pudding – approximately 4 tablespoons (20 g)
2 tablespoons of cream cheese (Mascarpone or New York)
For decoration:
1/2 pack of Oreo cookies (8 cookies)
The total cake requires 2 packs of Oreo cookies (176 gram pack, 352 gram total)
Preparation:
For the cake:
Preheat the oven to 160 degrees.
Grease the molds, cover them with a circle of parchment paper cut to the diameter of the mold and grease the parchment paper as well.
Put the chocolate, cocoa and Nescafé in a large bowl. Add half a cup of boiling water and mix with a whisk until everything is melted.
Add the remaining water (1 1/2 cups), sugar, oil, eggs, and vanilla extract to the bowl. Mix everything together until smooth.
Add the flour, yeast and salt. Mix until smooth and lump-free.
Divide the batter between the four molds and bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with slightly moist crumbs.
Allow the cakes to cool completely.
Once the cakes have cooled, remove them from the molds, remove the parchment paper and straighten the surface of the cakes with a serrated knife.
For the chocolate ganache:
Place the chocolate and cream in a bowl and microwave for about one minute. Remove and wait about two minutes.
Mix until smooth and evenly combined. If there are still unmelted pieces of chocolate, microwave for a few seconds.
Transfer the ganache into a flexible bottle.
For the Oreo cream:
Put the Oreo cookies in a food processor and grind them into crumbs.
Transfer to a bowl, remove half a cup of the Oreo cake powder and set aside in a saucepan.
In a mixing bowl, whip the cream and instant vanilla pudding into a stable whipped cream.
Add the ground Oreo cookies (without the half cup we set aside) and continue whisking until you have a smooth and stable mixture.
Transfer the cream into a piping bag and refrigerate.
To assemble the cake:
Place a round cake board on a rotating dish surface or a slightly elevated surface.
Cut the nozzle with scissors and put a little Oreo cream in the center of the cardboard (to stick the cardboard to the dish). .
Place a layer of chocolate cake on top of the cardboard.
Add a layer of Oreo cream to the cake, from the outside in. Flatten and smooth the cream so that it extends beyond the sides of the cake.
Add a little chocolate ganache.
Sprinkle with Oreo crumbs (half a glass of ground Oreo crumbs that we set aside).
Add another layer of chocolate cake and assemble all the cake layers in the same way. It's important to reserve the chocolate ganache and Oreo crumbs for the final topping.
Spread the Oreo cream over the last layer of chocolate cake and smooth it out.
Around the cake:
Using a small spatula, begin spreading all the cream that has oozed out the sides of the cake around it. It's normal to see some of the cake layers; this layer shouldn't completely cover the cake. If necessary, you can add a little more Oreo cream, but not too much so that there's enough cream left for the final layer. .
Place the cake in the refrigerator for half an hour to cool or in the freezer for 15 minutes.
Remove the cake from the refrigerator. Gently place a round cake board, cut to a diameter half a centimeter larger than the diameter of the cake, on top (do not press too hard on the cake).
Spread the remaining Oreo cream around the cake.
Using a small spatula, flatten the cream and smooth it with parchment paper by rotating the surface of the cake.
Carefully remove the cardboard from the cake. If you have difficulty removing it, gently slide a knife between the cardboard and the cake and slowly release.
Align the surface of the cake from the top.
Place the cake (gently) in the refrigerator for half an hour to cool or in the freezer for 15 minutes.
To decorate the icing on the cake:
In a mixing bowl with the whisk attachment or with a hand mixer, whip the cream, instant vanilla pudding, and cream cheese to obtain stable whipped cream.
Transfer the whipped cream to a piping bag fitted with a nozzle of your choice.
For the final decoration:
Remove the cake from the refrigerator.
Using the remaining chocolate ganache, create drips around the cake
Spread a layer of ganache over the cake.
Take the remaining Oreo crumbs, stick them onto the cake and form a band of Oreo crumbs at the bottom and around the cake.
Clean up the crumbled biscuit crumbs.
With the whipped cream, add 8 whipped cream flowers. First, make 4 flowers on the four edges of the cake and between every 2 flowers create another flower. .
Place a whole Oreo cookie between each 2 flowers of whipped cream.
Sprinkle the ground Oreo cookies in the middle of the cake.
Refrigerate the cake and enjoy.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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