Don’t forget to go through the baking tips first, CHECK IT NOW!
This is chocolate heaven and for all those Oreo lovers out there. Soft and moist chocolate cake, with creamy frosting. I got the oreo mold because it’s just fun! I actually make this chocolate cake a lot and use it as my base for many different desserts. It’s easy, so tasty and has just the right texture.
Prep time: 45 mins – Cook time: 30 mins – Assembly time: 15 mins – Total time: 1 hour 30 mins
Ingredients
Cake
- 1 1/2 cups flour
- 1/2 cup sugar (or less if you do not want it too sweet)
- 3/4 cups cocoa
- 1/2 tablespoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cups buttermilk
- 3/4 cups hot water
- 1/4 cup oil
Equipment
| Measuring cups and spoons |
| Large bowl |
| Oreo cake mold (around 8 inches) |
| Medium saucepan |
| Medium bowl |
| Offset spatula or knife Serrated knife |
Make half the amount in the recipe.
See recipe for the vanilla buttercream frosting HERE.
How to…..
Preheat oven to 350F/176 C.
Cake
In a large bowl, mix all the dry ingredients. Then add the wet ingredients and beat with a handheld electric whisk.
Pour into the oreo cake mold a little over halfway up and bake for 30 mins at 350 F/176 C or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool in the mold for 5-10 minutes. Remove and let it cool completely on a wire rack.
ps: if you have some batter left over, you can make a few cupcakes. Bake them for 25 minutes or until a toothpick inserted in the center comes out clean.
Now make the frosting.
Assembly:
Using a serrated knife, slice the cake in half. Put the top half aside.
Spread the buttercream over the bottom layer all the way to the edge of the cake.
Place the top half of the cake on top. Press down gently. Enjoy!