Oreo Chocolate Cake
Ingredients
- 5 Eggs
- 72 Granulated Sugar
- 50 Corn Oil
- 10 Cocoa Powder
- 65 Milk
- 55 Cake Flour
- 250 Heavy Cream
- 20 Crushed Oreos
- to taste Chocolate Crisp Pearls
- to taste Butter Crisps
Instructions
- Refrigerate egg whites with 50g granulated sugar.
- Mix corn oil with cocoa powder until smooth. Add milk and cake flour, stir until no dry flour remains. Add egg yolks and stir until the batter is smooth with no lumps.
- Whip the egg white mixture until stiff peaks form with a slight curve (soft peak hook). Fold 1/3 of the meringue into the yolk batter until evenly combined, then gently fold the mixture back into the remaining meringue.
- Pour the batter into a baking pan lined with parchment paper. Bake in a preheated oven at 150°C (300°F) top and bottom heat for 30 minutes.
- Whip heavy cream with 22g granulated sugar to about 70% stiffness. Fold in crushed Oreos and whip until combined.
- Assemble: layer cake, then cream, sprinkle crushed Oreos in the middle, pipe cream and smooth it out. Add another layer of cake and cream. Top with chocolate crisp pearls and butter crisps. Frost the entire cake with cream and decorate the surface with crushed Oreos.
