Are you ready to experience the most decadent, mind-blowing chocolate cake that will make your taste buds dance with pure joy? This Homemade Double Chocolate Oreo Cake is not just a dessert - it's a chocolate explosion that will transform your ordinary day into an extraordinary culinary adventure! Imagine rich, moist chocolate layers studded with crunchy Oreo cookies, creating a dessert so irresistible that it'll have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 15 Oreo cookies, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, beat the eggs until light and fluffy. Add whole milk, vegetable oil, and vanilla extract. Whisk the wet ingredients until thoroughly incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and no dry streaks remain.
- Carefully add the boiling water to the batter, stirring gently until fully integrated. The batter will be thin, which is normal for this recipe.
- Fold in 10 of the chopped Oreo cookies, reserving 5 for topping, ensuring they are evenly distributed throughout the batter.
- Divide the batter equally between the prepared cake pans, using a spatula to spread it evenly.
- Bake in the preheated oven for 30-35 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, frost the cake with chocolate frosting and sprinkle the remaining chopped Oreo cookies on top for decoration.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature for the most consistent and smooth batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Boiling Water Trick: The boiling water helps activate the cocoa powder and creates an incredibly moist cake texture.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the chocolate frosting from melting.
- Oreo Placement: Fold cookies gently into the batter to prevent breaking them into too small pieces, maintaining delightful cookie chunks.
- Pan Preparation: Use parchment paper circles in the bottom of your cake pans for guaranteed easy removal.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 35mg
