I am normally a peace-loving person.
But I have to say that if you place a slice of this cake in front of me, I’d fight anyone tooth and nail for it.
Seriously.
The combination of chocolate AND Oreo AND coffee is, in one word, sublime!
I first saw this cake on May’s blog. I was in lust. I made the cake after making a few small changes, and it was so good – soft and moist and totally flavorful. What else can you ask for in a cake, right?
This is a really straight-forward cake to bake.
Start by creaming together butter and icing sugar.
Remember to scrape the bowl occasionally.
Combine the coffee powder with the hot water. Set this aside.
Place the Oreo cookies in a zip lock bag and bash with a rolling pin. Set this aside too.
Add the eggs, one at a time, into the butter/ sugar mixture, mixing well after each addition.
Add the coffee and whipping cream.
Mix until all the ingredients are combined. Add the flour/ baking soda and cocoa. Mix until just combined. Do not over mix.
Finally, add the crushed Oreo cookies and mix to incorporate.
Transfer the batter into a lined and lightly greased 6″ baking pan.
Smooth the top and press the mini-Oreo cookies onto the batter.
Bake the cake at 160°C for 40-50 minutes, or until a skewer inserted into the cake emerges cleanly.
Allow the cake to cool for 10-15 minutes before transferring onto a wire rack to cool completely.
Make a cup of latte, and tuck in!
WORKSHOPS
Date: Friday 30 March 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 6 May 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Friday 31 March 2017
Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 22 April 2017
Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Wednesday 1 April 2017
Workshop: Hands on Mango Yogurt Chiffon Cake Workshop
Time: 9.00am – 11.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Thursday 23 March 2017
Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 15 April 2017
Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop
Time: 2.00pm – 5.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 6 May 2017
Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream
Time: 2.00pm – 5.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 250g unsalted butter, at room temperature
- 150g icing sugar, sifted
- 3 eggs
- 4 tablespoon whipping cream
- 6 teaspoons instant coffee powder + 3 teaspoons hot water
- 210g cake flour
- 1/2 teaspoon baking soda
- 30g cocoa - I used Valrhona
- 60g Oreo cookies, crushed
- Mini Oreo cookies
- Cream together butter and icing sugar. Scrape the bowl occasionally.
- Combine the coffee powder with the hot water. Set this aside.
- Place the Oreo cookies in a zip lock bag and bash with a rolling pin. Set this aside too.
- Add the eggs, one at a time, into the butter/ sugar mixture, mixing well after each addition.
- Add the coffee and whipping cream.
- Mix until all the ingredients are combined. Add the flour/ baking soda and cocoa. Mix until just combined. Do not over mix.
- Finally, add the crushed Oreo cookies and mix to incorporate.
- Transfer the batter into a lined and lightly greased 6" baking pan.
- Smooth the top and press the mini-Oreo cookies onto the batter.
- Bake the cake at 160°C for 40-50 minutes, or until a skewer inserted into the cake emerges cleanly.
- Allow the cake to cool for 10-15 minutes before transferring onto a wire rack to cool completely.
Oh Di,
Another must try of another of your recipes! I like the combination of coffee and chocolate.
Does whipping cream make the cake softer?
Fantastic!
Regards,
Liz Q
Hi Diana, looks yummy.
May I know what brand of whipping cream to use?
Yum yum ! My kind of cake !
Hi Diane,
Happy New Year to you and yours. I would love to try this. Can I use self raising flour instead. Cant find cake flour here.
Thanks.
K
HI Kamala you cannot substitute SFR for cake flour but you can make cake flour from plain flour. You can read all about this here: http://thedomesticgoddesswannabe.com/tell-me-why/ 🙂
Thanks Diane, very thorough report
Regards,
K
Hi, can use fresh milk instead of whipping cream? Or nestle cream?
Hi Pearl, you can use milk but the taste will very different – cream is a lot richer.
Wow! That’s a fantastic mocha cake! This one is stunning , I would love to have a piece 🙂
Hello! May I know besides using a 6″ round baking tin, what size sq tin can I use?
Thank you!
Hi Karen you can find a list of pan size conversion links here: http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Diana, thanks for the wonderful recipe. I tried baking this and all’s well till I cut the cake and it sank in the middle, and that’s when I realised the middle of the cake is still very wet, much like molten lava cake 🙁 The sides are nicely baked and taste good. Can you advise what I have done wrong? Thanks!
Hi Diana,
As i plan to make this cake for my daughter and her classmates for tomorrow event at school. So i dont want to use the instant coffee powder. Can i replace it with milo instead? The 3in1 milo.
Thanks
Hi just omit it.