The Ultimate Olympic Oreo Chocolate Cake
You will never bake another chocolate cake after eating a piece from this one. The Sour Cream brings a unique balance to the batter!
Ingredients
- 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!
Video
Special Notes
Nutrition
Nutrition Facts
The Ultimate Olympic Oreo Chocolate Cake
Amount Per Serving
Calories 326
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg17%
Sodium 178mg8%
Potassium 118mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 194IU4%
Vitamin C 1mg1%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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