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