Oreo Chocolate Drip Cake
Ingredients
For the Chocolate Sponge:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
½ cup vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or milk + 1 tsp vinegar)
For the Cream Filling:
2 cups heavy whipping cream (chilled)
½ cup powdered sugar
1 tsp vanilla extract
8 crushed Oreo cookies
For the Chocolate Ganache Drip:
150 g (1 cup) semi-sweet chocolate, chopped
¾ cup heavy cream
Decoration:
Whipped cream swirls
Whole Oreo cookies
Extra ganache drizzle
Instructions
1. Make the Chocolate Sponge
Preheat oven to 175°C (350°F). Grease and line two 7-inch round pans (or square if you want the shape in the photo).
In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, and vanilla until creamy.
Add dry ingredients alternately with buttermilk, mixing gently until smooth.
Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool completely.
2. Make the Cream Filling
Beat chilled whipping cream, powdered sugar, and vanilla until stiff peaks form.
Fold in crushed Oreos for texture.
3. Make the Ganache
Heat cream until hot but not boiling.
Pour over chopped chocolate, let sit 2 minutes, then stir until silky smooth.
Let cool slightly before dripping.
4. Assemble the Cake
Place one sponge layer, spread Oreo cream filling generously.
Add the second sponge and cover the cake with more cream (sides + top).
Chill cake for 30 minutes.
5. Decorate
Pour cooled ganache drip along the edges, letting it run down naturally.
Pipe whipped cream swirls on top.
Garnish with whole Oreo cookies and a little drizzle of ganache.
