Oreo cake

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to bake Oreo chocolate cake at home? You need to start doing it in advance. I made the cake for two days. On the first day I baked a sponge cake, a cheesecake, and made two ganaches with white and dark chocolate. On the second day I was busy assembling and decorating the cake. Prepare the necessary ingredients for the biscuit. Take eggs of category C1. Turn on the oven at 175-180 degrees. In a saucepan or pan with a thick bottom, combine cocoa and 100 grams of sugar.

2. STEP 2

   

   Pour in water. Add vegetable oil and stir until smooth.

3. STEP 3

   

   Place the saucepan (or saucepan) on the stove and bring the contents to a boil over medium heat, then turn off the heat.

4. STEP 4

   

   Beat 2 chicken eggs into a deep bowl and beat with a mixer or blender with a whisk attachment for 1 - 2 minutes until fluffy. Then add 25 g of sugar and continue beating for another 5 - 7 minutes. The mass should lighten well, become fluffy and airy.

5. STEP 5

   

   Sift the flour through a fine sieve into a separate container. This will enrich it with oxygen, and the biscuit will turn out more fluffy. Add salt, baking soda, baking powder and mix the dry ingredients well.

6. STEP 6

   

   Pour the cooled chocolate mixture into the egg mixture in portions and stir until smooth.

7. STEP 7

   

   Gradually sift the dry ingredients into the liquid ingredients, mixing well each time.

8. STEP 8

   

   Line a 16cm diameter springform pan with parchment paper. Wrap the outside of the bottom of the pan with foil so that the biscuit bakes evenly. Pour the dough into the mold and place in the oven preheated to 180 degrees for 40 - 45 minutes. The exact time depends on the features of your oven. Do not open the oven for the first half hour, otherwise the biscuit may settle.

9. STEP 9

   

   Check readiness with a toothpick: insert it into the middle of the biscuit and immediately remove it. If the toothpick is dry, then the sponge cake is ready. Remove the finished sponge cake from the mold and remove the parchment. Transfer the cake to a wire rack and let it cool completely. Once the cake has cooled, wrap it in cling film and leave it there for at least 4 hours. Thanks to this, it will become denser, and it will be easier to cut it into cakes.

10. STEP 10

    

    Prepare the necessary ingredients for the cheesecake. Remove the curd cheese from the refrigerator in advance; it should be at room temperature. Take eggs of category C1. Use cream with a fat content of at least 33%. Turn the oven on to 130 degrees. Place the curd cheese in a deep bowl.

11. STEP 11

    

    Add sugar to the cheese and mix with a silicone spatula or spoon; no need to beat with a mixer.

12. STEP 12

    

    Then add two eggs one at a time, mixing the mixture well each time. Pour in the cream.

13. STEP 13

    

    Take an Oreo cookie, remove the white layer and grind it in a blender into crumbs.

14. STEP 14

    

    Add the crushed cookies to the cheesecake and stir to combine.

15. STEP 15

    

    Grease a baking dish with a diameter of 16 cm with butter and place the future cheesecake in it. Place a container of water on the bottom of the oven, place the cheesecake on the middle rack and bake at 130 degrees for 60 minutes. The middle of the finished cheesecake should vibrate. Cool the cheesecake in the oven ajar for two hours. Then leave the cheesecake at room temperature for one hour. After an hour, place the cheesecake in the refrigerator for about 6 hours.

16. STEP 16

    

    Prepare the necessary ingredients for the ganache. Take cream with a fat content of at least 33%. Pour the cream into a saucepan and, stirring, bring it to a boil, then remove from the heat. Add white chocolate to hot cream and stir until smooth. Cover the ganache with cling film and refrigerate overnight.

17. STEP 17

    

    The next day, remove the ganache from the refrigerator and beat it with a mixer for 4 minutes. The mass should increase in volume and become denser. Grind the Oreo cookies into crumbs, add to the cream and stir.

18. STEP 18

    

    Prepare the necessary ingredients for the chocolate cream. Take cream with a fat content of at least 33%. Remove the butter from the refrigerator in advance so that it warms up to room temperature. Pour the cream into a saucepan, place on the stove and heat until hot. Add dark chocolate and stir until smooth. Cover the cream with cling film and refrigerate for several hours.

19. STEP 19

    

    Place the boiled condensed milk in a deep bowl and beat with a mixer so that there are no lumps. Add softened butter and beat with a mixer for another 2 - 3 minutes.

20. STEP 20

    

    Remove the cream from the refrigerator and beat again for 3 minutes.

21. STEP 21

    

    Transfer the cream to the condensed milk and butter and beat with a mixer until smooth.

22. STEP 22

    

    You can move on to assembling the cake. Cut off the top of the sponge cake and divide it into two parts. To do this, make a cut in a circle with a knife, and then use a thread to cut the cake into layers.

23. STEP 23

    

    Do the impregnation. To do this, combine milk and sugar in a thick-bottomed saucepan, bring to a boil over medium heat, then cool to room temperature. Take the first cake and soak it with milk and sugar. You can also use any other syrup for impregnation.

24. STEP 24

    

    Place a layer of ganache on top and spread it into an even layer.

25. STEP 25

    

    Next add the cheesecake.

26. STEP 26

    

    Then spread the ganache layer again. Cover everything with the second cake layer. Soak it too.

27. STEP 27

    

    Cover the cake with a split ring and place acetate film inside. Place the cake in the refrigerator for at least 4 hours.

28. STEP 28

    

    After the specified time, you can proceed to covering the cake with cream. It is very convenient to use a turntable for this. First, cover the cake with the first layer, which will hold all the crumbs together. Place the cake on the turntable, apply cream to the height of the cake using a scraper and spread it along the side of the cake. Next, apply the cream on top and smooth it out. Then place the cake in the refrigerator for about 1 hour.

29. STEP 29

    

    Now apply a second layer of cream. Squeeze the cream out of the pastry bag in strips around the entire surface of the cake.

30. STEP 30

    

    Place the scraper vertically and, moving the turntable, smooth the cream. Level the top of the cake using a spatula, going beyond it. Next, smooth the cream again with a scraper. Finally, using a scraper or spatula, smooth the top from the edge to the center, constantly cleaning the tool from the cream. Place the remaining cream in a pastry bag and, using any nozzle, decorate the cake. I also decorated the top with Oreo cookies. Bon appetit!

Comments on the recipe

Amalia-mama

19.10.2023

5

Beautiful cake! Try this beauty - cottage cheesecake with chocolate Oreo cookies. It is something!

Alyona

19.10.2023

5

Am I the only one who didn’t find milk in the recipe? Where should I add it? In a biscuit?