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Mini Chocolate Oreo Cakes

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This is the kind of cake that you won’t be ashamed to beg for. Beneath the chocolate ganache and Oreo rich mousse-like frosting is a rich chocolate cake that’s classic as the Oreo itself. Pairing a classic childhood cookie with a good old fashion classic cake is always a winner where ever and to whoever it’s serves to.

What You Need:

(Makes: 24 Mini cakes)

For the Chocolate Cake:

2 ounces of bittersweet or semisweet chocolate chopped

2 ounces of unsweetened chocolate, chopped

1 teaspoon of vegetable oil + more if needed

8 ounces (2 sticks) of unsalted butter, at room temperature

1 &1/4 cups + 1/4 cup of sugar

4 large eggs, separated

2 cups of all-purpose flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup of buttermilk, at room temperature

1 teaspoon of vanilla extract

Oreo Buttercream Frosting:

5 egg whites

1 & 1/4 cup of granulated sugar

2 sticks of unsalted butter, softened and cubed

2 sticks of butter, softened and cubed

1 tablespoon of vanilla

1 & 1/4 cups of Oreos, crushed

Chocolate ganache:

2/3 cups of dark chocolate

2 tablespoons of heavy cream

4 tablespoons of powdered sugar, sifted

4-5 tablespoons of water, warm

Garnish: 24 mini Oreo’s

What to Do:

STEP 1) Make the Chocolate cake: by buttering each cake ring and place on parchment lined cookie sheet or butter one 9 inch cake pan and line with parchment. Preheat the oven to 350 degrees.

STEP 2) Melt both types of chocolates together with the vegetable oil. Use either a double-boiler or a microwave. Stir until smooth; set aside to cool to room temperature.

STEP 3) Place butter and 1 & 1/4 cup of the sugar in a bowl and beat until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time, set aside.

STEP 4) Sift together the flour, baking powder, baking soda, and salt. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

STEP 5) In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the 1/4 cup of sugar until stiff. Fold about one-third of the egg whites into the cake batter and then fold in the remaining egg whites just until there’s no trace of egg white visible.

STEP 6) Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

STEP 7) Make the Oreo Buttercream Frosting: by placing eggs and sugar in a stand mixer bowl attach thermometer to bowl and then place bowl over simmering water. Whisk mixture constantly until it comes to 150 degrees. Remove bowl from heat and place back with stand mixer. Beat mixture on medium until it becomes glossy and shiny and stiff peaks begin to form, about 8 to 10 minutes.

STEP 8) Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more. Add in vanilla and crushed Oreos, beat to combine.

STEP 9) Make the Chocolate Pouring Sauce: by placing the chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2 to 3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

STEP 10) Assemble the Cakes: by slicing each mini cake into three layers. Frost the top of each layer with frosting and then cover whole mini cake with frosting. Freeze mini Oreo cakes for an hour, so the frosting does not melt when it comes into contact with the warm chocolate sauce.

STEP 11) Remove mini Oreo cakes from freezer and pour chocolate sauce on top. Pipe a small dollop of frosting on top and then place one mini Oreo in center.

STEP 12) Enjoy

Notes: The frosting can be made 7 days in advance and kept refrigerated. Bring it to room temperature before using.

Unfilled mini cakes can be made two days in advance. Tightly cover cakes in plastic wrap and then place in an airtight container.

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