This soft and moist cake will melt in your mouth | Cotton Soft Oreo Chocolate Cake

Cotton Soft Oreo Chocolate Cake –Oreo cookies is a big time favourite especially among kids. I personally love the cookies. It will be super delicious to add them in cakes. Although it’s quite a typical Oreo cake, the cotton soft sponge cake made it so delectable. It’s like the cake is soft but you can still chew on the cookie texture. This cake is best suited for birthday parties. You can make this cake two days in advance advance, and can also store in fridge for at least 5 days. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!

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Ingredients:

• Chocolate Sponge Cake
3 egg yolks
23g [1½ tbsp] fine sugar
35g [2½ tbsp] oil
28g [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
38g [2½ tbsp] cake flour
20g [3 tbsp] cocoa powder

3 egg whites
¼ tsp cream of tartar
35g [3 tbsp] fine sugar

• Oreo Cream Frosting
50g [½ cup] crushed Oreo (remove the fillings, only the biscuits)
360g [1½ cup] whipping cream
30g [2 tbsp] fine sugar

• Chocolate Drip
30g [3 tbsp] semi-sweet chocolate
20g [1½ tbsp] whipping cream

syrup
[1 tbsp sugar + 2 tbsp hot water]

Piping tip: 353 and 9C


Instructions:
• Chocolate Sponge cake
1. Preheat oven at 160°C/320°F.
2. Separate the eggs.
3. In the one large mixing bowl, add yolk bowl and sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour and cocoa powder. Mix until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the chocolate batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 15cm pan, greased and lined with parchment paper. Use spatula to wiggle the batter to release air bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes. Then lower the temperature to 150°C/300°F for another 30 minutes. Total baking time is 1 hour.
10. Turn the pan upside down while cooling.

• Oreo Cream Frosting
1. Remove the white Oreo fillings from the cookies.
2. Crush until fine using a food processor. Transfer onto a bowl.
3. In a large mixing bowl, add whipping and sugar.
4. Mix on medium speed until the cream until soft peaks.
5. Add in the crushed Oreo. Mix until stiff.

• Chocolate Drip
1. In a small bowl, add the chocolate and cream.
2. Microwave for 30 seconds until melting stage.
3. Mix until combined.
4. The chocolate is ready for dripping.

• Assemble the Cake (refer to video)

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