The Ultimate Olympic Oreo Chocolate Cake

Hello Team USA!

Am I the only one saving Special Editions of Oreo Boxes? I hope not! Well I got these Oreos last year and was saving it for the Olympic trials. Now that it is happening, I thought I’ll bake them in my favorite Chocolate Cake. If you’d like to check-out my different Ultimate Chocolate Cakes, it is right HERE!

This is the recipe from Karima (@karimaelmakhloufi) whom I met through the network of Guy Demarle. It is adapted from her Chocolate Muffin recipe which you can find directly right HERE!

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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The Ultimate Olympic Oreo Chocolate Cake

bakingwithnessa

You will never bake another chocolate cake after eating a piece from this one. The Sour Cream brings a unique balance to the batter!

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Prep Time 10 minutes mins

Bake / Cook Time 23 minutes mins

Set in the Fridge 30 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Dessert

Cuisine French

Servings 8

Equipment

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Round (M) Flexipan®

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Whisk

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Mini Whisk

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Spatula

Ingredients

 

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• ▢ 3 tbsp (40 g) unsweetened cocoa powder
• ▢ 5 1/2 tbsp (80 g) sugar
• ▢ 1 cup (120 g) flour
• ▢ 1 tsp (5 g) baking powder
• ▢ 1/8 tsp (0.75 g) salt
• ▢ 2 eggs
• ▢ 3/4 cup (175 g) sour cream
• ▢ 1/2 cup (110 g) Vegetable Oil
• ▢ 1 tsp (4 g) vanilla extract
• ▢ 8 Oreos Cookies (The Olympic Oreos without Popping Candy)

Instructions

 

• Preheat oven at 350F/180C.
• In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
• In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Vegetable Oil and Vanilla Extract)
• Then, combine the wet ingredients to the dry ones. Whisk until smooth.
• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
• Pour your preparation into the Flexipan® and refrigerate for 30 minutes.
• Take your Flexipan® out of the fridge and gently place the Oreos on the top of the batter.
• Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 20min)
• Once your Olympic Oreo Chocolate Cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!

YouTube Video

Photos

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Nutrition

Calories: 326kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 178mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

Keyword baking with sour cream, Best Chocolate Cake, bon cook, chocolate cake recipe, easy cake recipe, easy recipe, guy demarle, guy demarle recipes, no butter cake recipe, olympic oreo cake, oreo cake, oreo chocolate cake, sour cream recipes, Valrhona Chocolate

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/the-ultimate-olympic-oreo-chocolate-cake/

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