Description
This super easy chocolate Oreo cake is made with just three ingredients! It’s a game-changing dessert hack, perfect for last-minute treats. Top it with homemade whipped cream and rich chocolate ganache for a decadent finish.
Ingredients
Units
Scale
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Chocolate Oreo Cake:
- 3 cups Oreos, crushed
- 1 1/2 cups milk
- 2 teaspoons baking powder
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Whipped Cream:
- 1 1/2 cups heavy cream
- 2 tablespoons sugar (granulated or powdered)
- 2 teaspoons vanilla extract (optional)
- 2 tablespoons crushed Oreos (optional)
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Chocolate Ganache:
- 1/2 cup chocolate chips (good quality)
- 1/2 cup heavy cream
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Toppings:
- Oreo crumbs
- Chocolate sprinkles (jimmies)
Instructions
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Make the Chocolate Oreo Cake:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix crushed Oreos with baking powder and milk until smooth.
- Pour into an 8×8-inch baking dish lined with parchment paper or greased with non-stick spray.
- Bake for 15 minutes, then let cool completely.
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Prepare the Whipped Cream:
- In a large bowl, whisk heavy cream until it starts to thicken.
- Add sugar and vanilla extract, then continue whisking until stiff peaks form.
- (Optional) Fold in crushed Oreos for added texture.
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Make the Chocolate Ganache:
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream in the microwave for about 1 minute or until it begins to simmer.
- Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
- Whisk until smooth and glossy.
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Assemble the Cake:
- Portion the cake into ramekins or leave it whole.
- Spread a layer of whipped cream over the cake and place in the freezer for a few minutes.
- Pour the ganache over the whipped cream, smoothing it out evenly.
- Sprinkle with crushed Oreos or chocolate sprinkles.
Notes
- Best served chilled or slightly frozen for a firmer texture.
- Store in an airtight container in the fridge for up to 3 days.
- For a no-bake version, refrigerate the cake instead of baking, but it will have a softer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg