EGGLESS
OREO MOIST
CHOCOLATE CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
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!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Eggless Moist Chocolate Sponge Cake
I was using 15x15cm or 6x6 inch pan
85g [â…“ cup] whole milk
15g [1 tbsp] white vinegar
180g [¾ cup + 2 tbsp] fine sugar
95g [â…“ 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 [â…” cup] hot water
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Oreo Cream Frosting
30g oreo biscuits, crushed fine
480g [2 cup] non-dairy whipping cream, sweetened***
Syrup [1 tbsp sugar + 2 tbsp hot water]
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Chocolate Drizzle
80g [½ cup] dark compound chocolate
80g [â…“ cup] non-dairy cream***
***REMARK: you can substitute the non-dairy cream with dairy cream (35% fat)
Instructions:
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Eggless Moist Chocolate Sponge Cake
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In a glass, add in the milk and vinegar. Stir until well combined. Let it rest for 5 minutes
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In a large mixing bowl, add sugar, oil, yogurt, the milk mixture, vanilla extract and salt. Mix vigorously until well combined.
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Sift in the dry ingredients in 2 batches: cake flour, cocoa powder, baking powder and baking soda. Mix until combined.
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Slowly add in the hot water. Mix until combined.
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Transfer into a 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Tap the pan on the table to release air bubbles.
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Bake in preheated oven at 170°C/340°F for 45 minutes or until inserted skewer comes out clean.
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Remove the cake from the pan and cool the cake completely before slicing.
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Slice into 3 sheets.
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Oreo Cream Frosting
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About 3-4 oreo biscuits, remove the fillings. Place into a food processor. Pulse until fine.
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In a large mixing bowl, add the cream. Mix until stiff but do not over mix.
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Add in the fine crushed oreos. Fold in until combined.
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Transfer into a piping bag.
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Pipe onto the layers of cakes.
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Chocolate Drizzle
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In a small bowl, add in the chocolate and cream.
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Microwave for 30 seconds or until melting stage.
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Mix until well combined and no lumps.
