I had some oreos leftover from an Easter egg and had all the other ingredients in the cupboard so thought i’d give this a go and…. WOW! It’s amazing. best cake ever.
I have made this soooo many times and always turns out perfectly. As with other comments, I bake for around 10 mins longer. My mum always asks for one as it is much more travel friendly and I have to get on the train! I use chocolate chunks in mine, vanilla bean paste and sometimes chopped nuts for texture. It is moist and doesn’t disintegrate when cut into.
I have also used natural orange flavouring instead of vanilla which compliments the chocolate element with some orange zest and on request from my children, bashed up Maltesers or even oreo cookies. It is very versatile and in my experience, forgiving of experiments!
This recipe never fails, but it does take an hour to bake. I decorate it as suggested and it is delicious. Made it now 3 times.
Just made this. Great recipe. Took an hour @140C in my fan oven. Added chopped dark lindor instead of choc chips. Cake was moist & chocolatey. Topped with vanilla buttercream. Divine!
This recipe is amazing, everyone loved this cake and went back for seconds and thirds. I had to cook it for at least an extra 30mins and my chocolate chunks dropped to the bottom. But it did not affect the taste.
Lovely moist cake. I cheated and just used the all-in-one method to mix, and it worked beautifully. Like other reviewers, it took double the stated time to cook though. I topped it with this buttercream
Ingredients:
cooking spray
1 1/2 cups all-purpose flour
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I baked this cake for Mother’s Day this year and safe to say there wasn’t much left over!! Delicious, moist cake and not too rich but perfectly chocolatey 🙂 Am planning to make it again this week for a bake night with my friends!
This cake is fab! Very easy to make and everyone loved it. Kept nice and moist. As per the other comments took over double the allocated cooking time so leave plenty of time to bake. I didn’t have chocolate chips so cut up some chocolate instead which worked well. will be baking this regularly I think!
I baked this cake for Mother’s Day this year and safe to say there wasn’t much left over!! Delicious, moist cake and not too rich but perfectly chocolatey 🙂 Am planning to make it again this week for a bake night with my friends!Excellent recipe with a good chocolaty taste. I’ve made it a couple of times now and the recipe has always worked.
This cake is fab! Very easy to make and everyone loved it. Kept nice and moist. As per the other comments took over double the allocated cooking time so leave plenty of time to bake. I didn’t have chocolate chips so cut up some chocolate instead which worked well. will be baking this regularly I think!
Easy cake to make and was a crowd pleaser so much so I can’t give it five stars as it was all gone before I had a chance to taste it!!! Again as per the other comments it took a good while longer to bake than the recipe states.
I made this without the icing and it was just lovely on its own – a very easy to make light sponge, a brilliant quick chocolate cake recipe to have in your repertoire. Like other comments it took a lot longer to cook – I set my fan oven to 150, covered with foil after 50 minutes and it took another 25 minutes for the middle to set. Will definitely make again though!
Ingredients:
cooking spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/4 cups crushed chocolate sandwich cookies (such as Oreo®), divided
1/3 cup white chocolate chips
1 tablespoon powdered sugar.
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides.
Whisk flour, baking powder, and salt together in a medium mixing bowl.
Whisk sugar, eggs, oil, and vanilla extract together in another bowl until well combined. Whisk in the sour cream.
Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies.
Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.
source:allrecipes.com