Eggless Chocolate Oreo Cake
This Eggless Chocolate Oreo Cake is made with moist chocolate cake layers, fluffy Oreo whipped cream cheese frosting, and a rich chocolate ganache drip. The perfect show-stopping celebration cake with a dairy-free option.
Yield: 16 servings
Equipment
- Mixing bowls (at least 2 large)
Ingredients
Chocolate Ganache Ingredients
- 240 ml Whipping Cream see notes for options
- 250 g Dark Chocolate or semi sweet chocolate
Chocolate Cake Layers
- 360 ml Milk see notes for options
- 1+1/2 tbsp Lemon Juice or white vinegar
- 200 g Castor Sugar or cane sugar
- 220 g Light Brown Sugar
- 180 ml Oil
- 1 tsp Vanilla Extract
- 90 g Cocoa Powder
- 335 g All Purpose Flour
- 1+1/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 300 ml Boiling Water or Hot Brewed Coffee
Whipped Oreo Cream Cheese Frosting
- 21 each Oreos crushed into crumbs; plus extra for decorating
- 680 g Cream Cheese (24oz) cold; see notes for options
- 180 g Powdered Sugar or icing sugar
- 540 ml Whipping Cream cold; see notes for options
- 1/8 tsp Salt brings out the flavor!
- 1 tsp Vanilla Extract
Instructions
How to make Chocolate Ganache (make ahead)
- Finely chop the chocolate and place it in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1–2 minutes. Gently stir from the center outward until the chocolate is completely melted and the ganache is smooth and glossy.
- Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for about 6 hours, or refrigerate for 2–3 hours, until it reaches a thick, spreadable consistency.
If needed, strain the ganache through a fine-mesh sieve for an extra silky texture.
How to make Chocolate Cake Layers
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the milk and vinegar. Let it sit for 5 minutes to create a homemade buttermilk. Add the sugar, oil, and vanilla extract, then whisk until smooth.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
- Gradually pour in the hot coffee or boiling water and whisk until the batter is smooth and lump-free. Do not over mix.
- Divide the batter evenly between the prepared cake pans and smooth the tops.Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 30 minutes, then carefully turn them out onto a wire rack to cool completely before filling and frosting.
How to make Whipped Oreo Cream Cheese Frosting
- Crush the Oreos (with the cream filling) in a food processor until fine crumbs form. Set aside.
- In a large mixing bowl, beat the cold cream cheese with a stand mixer or hand mixer until smooth and creamy, making sure no lumps remain.
- Gradually add the sifted powdered sugar in two additions, beating well after each addition until smooth and fluffy.
- Add vanilla extract and salt mix until combined, scraping down the sides of the bowl as needed.
- Gradually pour in the cold heavy whipping cream in 2–3 additions, mixing well after each addition.
- Whip at medium-high speed and beat until the frosting reaches medium peaks. It should be light, fluffy, and hold its shape while the tip gently folds over.
- Fold in the crushed Oreos until evenly distributed. Keep the frosting refrigerated until you're ready to assemble the cake.
Cake Assembly:
- Place the first chocolate cake layer onto a cake stand or serving plate.
- Spread an even layer (4-5 tablespoons) of chocolate ganache over the cake layer. Refrigerate for 5–10 minutes until the ganache is slightly set.
- Top with 4-5 scoops of Oreo whipped cream cheese frosting and spread it evenly.
- Repeat with the second cake layer, adding the chocolate ganache first, followed by the Oreo frosting.
- Place the final cake layer on top. Apply a thin crumb coat of Oreo frosting over the entire cake and refrigerate for 30 minutes.
- Cover the cake with the remaining Oreo whipped cream cheese frosting, smoothing the top and sides with an offset spatula or cake scraper.
- Melt the chocolate ganache to a thick-pouring consistency. Pour the chocolate ganache over the top of the cake, gently spreading it to the edges so it drips down the sides.
- Decorate with swirls of Oreo frosting, Oreos and chocolate shavings. Refrigerate for 1-2 hours before slicing.
- Store the cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for 15–20 minutes before serving.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: You can use dairy-free butter sticks or any butter of your choice. Miyokos, Country Crock brands work well for dairy-free.
- Whipping cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice). Country Crock, Califia farms, Aldi Brands work well for dairy-free option.
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice. Vio Life, Tofutti work well for dairy-free options.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: You can use 60% or higher good quality chocolate bar. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.