Oreo chocolate cake

Makes every mouthful delicious

Whether you are relaxing with family or socializing with friends, there’s a dessert to suit you in any festive season, celebrating birthday, feed a crowd, delight your family gathering, entertaining friends or when you are bringing a plate to lunch or dinner.

Do you know you can amplify your baking with ingredients in your pantry, when you don’t feel like going out just to get one ingredient or last-minute invitation. Cheats to make you famous. Your dessert doesn’t have to involve hours slaving in the kitchen: washing lots of utensils or be expensive. Use your food processor; cheats and stay calm and be confidence in yourself. You got to steps out of the box at times. Don’t want to get stuck in the box forever.

Berries may be in season but it out of my budget. It will not stop me from putting a personal touch on my dessert decorations. I am determining to WOW my family with stunning twists and clever cheats. My Nephew had invited me to his house for lunch. I don’t like going empty handed so I am bringing a dessert to end a wonderful lunch he and his wife had prepared: Vietnamese Bun.

Google: “Oreo is a brand of sandwich cookie consisting of two cocoa biscuits or cookie pieces with a sweet fondant filling. You’ll find that the only ingredient that significantly contributes to its colour is cocoa powder, of which the cookies contain about 4.5%*. This confirms that they are indeed chocolate cookies”.

This cake is a great way to end your lunch of Vietnamese Bun, it’s rich, moist, sweet, crunchy and delicious certainly does compliment the taste of a mix of spicy, salty, and savory flavours Vietnamese Bun in your taste bud. It’s a great choice; I am glad to create a totally different variety. Let’s bake with Love!!!!

Ingredients

250 g butter
133 g oreo chocolate biscuits
80 g sour cream
4 eggs
2 c plain flour
1 1/4 c castor sugar
1/4 lemon zest
1/8 kaffir lime zest
120 ml orange juice
1 3/4 Tsp baking powder
1 1/2 Tsp vanilla extract

Garnish

4 oreo chocolate biscuits
M & M mini chocolate
1 Tbs proactiv margarine, melted

Method

Preheat oven 170 degrees C. grease and line 9” spring form pan. In a food processor, beat sugar and eggs for 2 minutes. Melt butter in a small pot until hot. While motor is running pour the butter into the tube of food processor, followed by both the zest and orange juice.

Stop the food processor, remove the lid and add oreo chocolate biscuits, flour and baking powder. Cover the lid and beat until combined, making sure the biscuits are broken into crumbs and flour have no lumps. Remove the food processor blade and stir with a spatula to make sure biscuits are mixed well. Then pour the batter into the prepared pan.

Gives a couples of knocks on bench top. Smooth the top. Bake in the preheat oven for 50 minutes or until skewer out clean. Switch off the oven, leave cake in for 30 minutes. Then remove once time up on to a wire rack. Let it cool for 15 minutes. Transfer to a cake base container, brush the top of the cake with melted butter and leave to cool for 10 minutes. Just before serving, garnish with 4 oreo chocolate biscuits in cross design, followed by M & M mini chocolates also in cross design. Serve with coffee or Matcha latte. Enjoy!!!

Note: You can blitz the oreo chocolate biscuits first. Or you can you rolling pin and a plastic zip bag to pound it to crumbs. You can add berries or any fruits of your choice. You can omit sour cream instead use milk. Feed back from my sister: heats up a few seconds in microwave and its taste even more delicious with ice cream on the side. I tried too with my second and agreed with her. Do remove the oreo biscuit garnish and M & M mini chocolates; if you are microwaving your cake for a few seconds.

https://helenscchin.com/2023/09/20/oreo-chocolate-cake/

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