This Oreo Cake is a game-changer!

It’s incredibly moist, rich, and chocolatey, and the best part? You can whip it up in the microwave in just minutes.

Perfect for a quick treat or when you’re craving something sweet and easy!

Ingredients

Cake:

28 Oreos, separated
1 tsp baking powder
250ml milk (semi-skimmed)

Topping (optional):

150ml double cream
150g dark chocolate, broken into chunks

Instructions

Step 1: Separate the Oreos and crush the cookies into fine crumbs.

Step 2: Mix the crushed Oreos with baking powder and milk until well combined. Pour the mixture into a microwave-safe cake mould (7” size).

Step 3: Microwave the cake for about 5-6 minutes or until a toothpick comes out clean. Alternatively, bake in the oven for 10-15 minutes at 160°C (fan).

Step 4: For the topping, microwave the cream for about 1 min 30 sec until piping hot, then pour it over the dark chocolate chunks.

Stir gently until the chocolate is smooth and fully combined with the cream.

Step 5: Pour the topping over the cooled cake, allowing it to set before serving. Serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use a different type of milk?

Yes, you can use any type of milk you prefer, such as whole milk, almond milk, or oat milk.

2. How do I store leftover cake?

Store the leftover cake in an airtight container in the refrigerator for up to 3 days.

3. Can I add extra toppings?

Absolutely! Feel free to add sprinkles, nuts, or even a drizzle of caramel on top.

4. What if I don’t have a microwave?

You can bake the cake in the oven at 160°C (fan) for 10-15 minutes or until a toothpick comes out clean.

5. Can I use white chocolate for the topping?

Yes, white chocolate can be used as an alternative to dark chocolate for a sweeter topping.