Ingredients

• 125 g - all-purpose flour
• 200 g - condensed milk
• 1 tbsp - cocoa
• 1 tbsp - chocolate powder
• 1 tsp - baking powder
• 1/2 tsp - baking soda
• 1/2 cup - butter melted
• 1/2 tsp - vanilla essence
• 100 ml - milk
• 2 packet - Oreo biscuit
• Ingredients for filling and frosting the cake
• 2 cups - fresh cream
• 10 to 15 Oreo cookies crushed
• 1/4 cup - chocolate chips
• Ingredients for sugar syrup
• 1 cup - water
• 1 tbsp - strong coffee
• 3-4 tsp - sugar

How to Make Eggless Oreo Cake

• Sieve flour, baking powder, baking soda, sugar, cocoa all together 2-3 times. Keep aside
• Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
• Add the flour spoon by spoon, mixing into the condensed milk mixture.
• In between, add milk as required if the butter begins to get too stiff. Stir the mixture in one direction only. This will incorporate more air and make the cake lighter.
• Once all the flour is added, beat the batter till light (5-7 minutes) mix gently till smooth.
• Pour into a greased cake tin.
• Pre-heat oven to 180 degrees Centigrade. Place tin inside. Bake for 15-20 minutes or till done.
• Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before icing.
• Meanwhile, boil water and add sugar and coffee. Cool this mixture completely.
• Assembling the cake:
• Once the cake is cooled completely, slice the cake into layers.
• Beat whipping cream on medium speed for about 5 minutes, until soft peaks form and add sugar.
• Place the top most layer on the cake board and drizzle the sugar syrup using a spoon.
• Make sure to drizzle across evenly on the cake especially along the edges, which tend to get a little hard.
• Now add a generous dollop of fresh cream and spread it evenly using a spatula.
• Now sprinkle about 1/4th of the crushed Oreo degree cookies and chocolate chips.
• Carefully place the second layer of the cake on top of the first and repeat the above steps of drizzling sugar syrup and fresh cream.
• Place the last layer on top and again drizzle the remaining sugar syrup.
• Now cover the sides of the cake and top with the remaining fresh cream.
• Top the cake with whipped cream and the whole Oreo cookies.
• Refrigerate for 1 hour to firm up and then bring to room temperature before serving.
• Recipe courtesy: Jaisruchi
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