3 Ingredient Chocolate Cake | Recipe

Who knew you could make a chocolate cake using only 3 ingredients?! Here's how:

This cake has a soft yet brownie-like texture and is really amazing considering it just uses 3 ingredients. No flour, eggs, sugar etc needed!

Ingredients:

32 Oreo cookies / 350g of your favorite cookie,

2 and 1/4 tsps of baking powder,

370ml of warm milk

Method:

1. Blend the cookies using a food processor into fine crumbs. Alternatively, place them in a ziploc bag and crush them with a rolling pin.

2. Mix in the baking powder until well combined.

3. Pour this mixture into a large bowl and create a well in the centre using a spatula.

4. Stir in the milk until well mixed. The mixture should resemble a cake batter. 

5. Spray a lined 6 inch springformm pan with cooking spray.

6. Pour the cake batter into the pan and bake in a pre-heated 170c oven for 25-30 minutes or until a toothpick inserted into the cntre comes out clean.

7. Let the cake cool completely before taking it out of the pan. 

8. Run a spatula along the sides of the pan to remove the cake once cooled.

9. Dust with powdered sugar (optional) and serve.

Tips:

• Make sure your milk is warm so that the cookie crumbs can absorb all that moisture. It will result in a cake with a better texture (i.e. finer crumb).
• You can choose to blend the final cake mixture to ensure a smooth cake batter.

Oreo Cream Cake | Recipe

INGREDIENTS
3 egg yolks,
6 Oreo cookies, crushed into fine crumbs,
20g of sugar,
20ml of milk,
1 tsp vanilla extract,
20g of flour,
10g of cocoa powder,
3 egg whites

CREAM
200ml of whipping cream,
20g of sugar

Crushed Oreos/ extra Oreo crumbs to garnish

METHOD
1. In a food processor, blend the Oreo cookies into fine crumbs, Set aside.
2. Whisk together the egg yolks and sugar in a large bowl until light and pale. Then, whisk in the milk and vanilla extract until smooth.
3. Add in the Oreo crumbs, flour and cocoa powder and whisk briefly until just combined. The batter should be slightly thick.
4. In a separate bowl, whip up the egg whites until stiff peaks form. Make sure the bowl is free from fat or grease/oil and is very clean to ensure that the egg whites whip up to their full potential.
5. Fold in 1.3 of the egg whites into the egg yolk mixture. Then fold in the other thirds gently- incorporating the egg whites in small batches rather than adding them all at once ensure they are efficiently mixed in.
6. Pour batter into a lined rectangular baking pan and bake at 180C for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Let the cake completely cool once baked. Once cooled, use a large cookie cutter to cut out circles of cake around 5 inches in diameter.
8. Meanwhile, whip the cream and sugar in a large bowl until soft peaks form. Then, transfer this cream into a large piping bag fitted with a star tip.
9. Place a circle/layer of cake on a large cake turn-board and pipe cream in a wave-like motion around the edges (backward and forward motion) before piping in the centre.
The result should be a nice even layer of cream on top of the cake.
10. Sprinkle crushed Oreo cookies before placing another layer on top. Repeat this layering process until you end up with the layers of cake and 3 layers of cream.
11. For the top, exposed layer of cream, garnish/decorate with Oreo crumbs.
12. Refrigerate cake for at least 3 hours in fridge before serving to ensure all the layers are all set. Enjoy!