Oreo Truffle Cake

Name: How to Make Oreo Truffle Cake | Easy & Delicious Oreo Truffle Cake Recipe
Total time: 30 min
Yield: 10
Cuisine: north-indian

An irresistible dessert crafted for every chocolate lover! This decadent eggless Oreo Truffle Cake features soft, moist chocolate sponge infused with crushed Oreo cookies, layered with smooth Oreo whipped cream, and finished with a rich, silky chocolate ganache. Topped with crunchy Oreo crumbs and chocolate decorations, every bite delivers the perfect combination of creamy, crunchy, and intensely chocolatey flavors, making it a truly indulgent treat for every celebration. #Choco26

prep time 30 Mins

cook time 40 Mins

chef Manpreet Kaur

Step 1

Bake the Sponge: Preheat oven to 170°C.

Step 2

Sift together flour, cocoa, baking powder, and baking soda.

Step 3

Mix sugar, oil, milk, vanilla, and vinegar.

Step 4

Add the dry ingredients and mix gently.

Step 5

Fold in the crushed Oreos.

Step 6

Pour into two 6-inch tins.

Step 7

Bake for 30–35 minutes or until a skewer comes out clean. Cool completely.

Step 8

Prepare the Filling: Whip the non-dairy cream until stiff peaks form.

Step 9

Fold in the crushed Oreo biscuits.

Step 10

Make the Ganache: Heat the cream until just simmering. Pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Cool until spreadable.

Step 11

Assemble the Cake: Slice the sponge into layers. Brush with sugar syrup (optional).

Step 12

Spread a layer of Oreo whipped cream.

Step 13

Repeat with the remaining layers.

Step 14

Apply a thin crumb coat and chill for 20 minutes.

Step 15

Cover the cake with chocolate ganache.

Step 16

Decorate with mini chocolates and Oreo halves, and golden sprinkles.

Calories 480 Kcal

Total Fat 28 g

Carbs 50 g

Protein 5 g

ESSENTIAL ITEMS

180 gm for the chocolate oreo sponge: all-purpose flour

50 gm cocoa powder

1 tsp baking powder

0.5 tsp baking soda

100 gm sugar

120 ml oil

1 cup milk

1 tsp vanilla extract

1 tsp vinegar

8 crushed oreo biscuits (cream included)

500 ml oreo whipped cream filling: non-dairy whipping cream (whipped)

12 crushed oreo biscuits

2 tbsp oreo crumbs (for coating)

200 gm chocolate ganache: dark chocolate

200 ml fresh cream

Recipe by:

Manpreet Kaur

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