3-Ingredient Oreo Cake

26 mins
Serves 1
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Directions

  1. 1Separate the Oreo biscuits from their cream filling.
  2. 2Separate the Oreo biscuits from their cream filling.
  3. 3Separate the Oreo biscuits from their cream filling.
  4. 4Place the Oreo biscuits in a Ziploc bag and finely crush them using a rolling pin.
  5. 5Place the Oreo biscuits in a Ziploc bag and finely crush them using a rolling pin.
  6. 6Place the Oreo biscuits in a Ziploc bag and finely crush them using a rolling pin.
  7. 7Add the crushed Oreo biscuits into a large bowl.
  8. 8Add the crushed Oreo biscuits into a large bowl.
  9. 9Add the crushed Oreo biscuits into a large bowl.
  10. 10Add baking powder to the crushed Oreos and mix them together.
  11. 11Add baking powder to the crushed Oreos and mix them together.
  12. 12Add baking powder to the crushed Oreos and mix them together.
  13. 13Pour 250ml of milk into the bowl with the Oreo mixture.
  14. 14Pour 250ml of milk into the bowl with the Oreo mixture.
  15. 15Pour 250ml of milk into the bowl with the Oreo mixture.
  16. 16Add the separated Oreo cream filling to the mixture.
  17. 17Add the separated Oreo cream filling to the mixture.
  18. 18Add the separated Oreo cream filling to the mixture.
  19. 19Stir everything together until the mixture is smooth.
  20. 20Stir everything together until the mixture is smooth.
  21. 21Stir everything together until the mixture is smooth.
  22. 22Grease a microwavable cake mold with oil.
  23. 23Grease a microwavable cake mold with oil.
  24. 24Grease a microwavable cake mold with oil.
  25. 25Line the base of the mold with parchment paper.
  26. 26Line the base of the mold with parchment paper.
  27. 27Line the base of the mold with parchment paper.
  28. 28Pour the Oreo mixture into the prepared cake mold.
  29. 29Pour the Oreo mixture into the prepared cake mold.
  30. 30Pour the Oreo mixture into the prepared cake mold.
  31. 31Microwave the cake for about 6 minutes (or bake in an oven at 350°F for 20 minutes).
  32. 32Microwave the cake for about 6 minutes (or bake in an oven at 350°F for 20 minutes).
  33. 33Microwave the cake for about 6 minutes (or bake in an oven at 350°F for 20 minutes).
  34. 34Let the cake cool fully after cooking.
  35. 35Let the cake cool fully after cooking.
  36. 36Let the cake cool fully after cooking.
  37. 37Turn the cooled cake upside down onto a cooling rack.
  38. 38Turn the cooled cake upside down onto a cooling rack.
  39. 39Turn the cooled cake upside down onto a cooling rack.
  40. 40Remove the parchment paper from the cake.
  41. 41Remove the parchment paper from the cake.
  42. 42Remove the parchment paper from the cake.
  43. 43For an optional ganache topping, pour 150ml of piping hot double cream over 150g of dark chocolate and stir gently until combined.
  44. 44For an optional ganache topping, pour 150ml of piping hot double cream over 150g of dark chocolate and stir gently until combined.
  45. 45For an optional ganache topping, pour 150ml of piping hot double cream over 150g of dark chocolate and stir gently until combined.
  46. 46Pour the ganache over the cake.
  47. 47Pour the ganache over the cake.
  48. 48Pour the ganache over the cake.
  49. 49Smooth the ganache over the top of the cake with a spoon.
  50. 50Smooth the ganache over the top of the cake with a spoon.
  51. 51Smooth the ganache over the top of the cake with a spoon.
  52. 52Sprinkle additional Oreo crumbs around the edge of the cake.
  53. 53Sprinkle additional Oreo crumbs around the edge of the cake.
  54. 54Sprinkle additional Oreo crumbs around the edge of the cake.

Ingredients

  • 28 Oreo cookies
  • 28 Oreo cookies
  • 28 Oreo cookies
  • Baking powder
  • Baking powder
  • Baking powder
  • 250 ml Milk
  • 250 ml Milk
  • 250 ml Milk
  • 150 g Dark chocolate
  • 150 g Dark chocolate
  • 150 g Dark chocolate
  • 150 ml Double cream
  • 150 ml Double cream
  • 150 ml Double cream

Equipment

Large bowlSmall bowlRolling pinZiploc bagWhiskMicrowavable cake moldParchment paperCooling rackSaucepan or microwave-safe bowl (for ganache)Spoon

Tips

  • The original recipe uses a microwave for 6 minutes, but a regular oven can be used for 20 minutes at 350 degrees Fahrenheit (or 175 Celsius).
  • An optional ganache topping can be made by pouring hot double cream over dark chocolate and stirring until combined.
  • Sprinkle crushed Oreo crumbs around the edge of the cake for extra taste and appearance.
  • It is okay to indulge in desserts occasionally, as guilt is not an ingredient in food.
  • Let the cake cool fully before inverting and topping.
  • You can eat the cake plain or add the topping.
  • The cake tastes exactly as good as you think it does and is guilt-free.
  • Stop yourself from eating the whole cake in one go (if it's good).