EGGLESS OREO CAKE

Ever since I have started blogging, I have been getting requests to do an egg less recipe. I finally have one for all you lovely readers.
This cake uses curd instead of eggs. It is moist and chocolaty. This chocolate- oreo cake has two layers of ganache- dark chocolate and white chocolate ganache. The white chocolate ganache has swirls of dark chocolate, sprinkles and mini Oreos. You know a cake is divine when it has dark chocolate, white chocolate and oreos! 

Here are a few notes before you get started-

  • If you don't have butter milk, substitute it with a mixture of 1/2 cup milk and 1 tsp white vinegar. Let the mixture rest for 5 minutes before you add it to the batter
  • For the ganache, I used fresh cream by Amul which is easily available in all grocery shops across India

 

INGREDIENTS-

 

CAKE-

  • 1 and 1/2 cups all purpose flour
  • 3/4 cups cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 1 cup curd
  • 1/2 tsp vanilla extract
  • 1/2 cup butter milk
  • a pinch of salt
  • 1/2 cup crushed oreos


DARK CHOCOLATE GANACHE-

  • 1 cup dark cooking chocolate, coarsely chopped
  • 1/2 cup fresh cream

WHITE CHOCOLATE GANACHE-

  • 1 cup white cooking chocolate, coarsely chopped
  • 1/2 cup fresh cream
  • 2 tablespoons milk
  • mini oreos and sprinkles for decoration
  • 2 tablespoons of dark chocolate ganache


PROCEDURE-

CAKE-

  • Pre-hear the over to 180C. Oil the cake tin. Dust pans with cocoa, tap out extra
  • Whisk cocoa, flour, salt, baking soda and baking powder into a bowl
  • In a large bowl, cream oil and sugar. 
  • Add curd
  • Beat in vanilla using mixer at low
  • Add the flour mixture to the wet ingredients alternating with butter milk, starting and ending with flour mixture. Beat until smooth.
  • Fold in the crushed oreos using a spatula.
  • Pour the batter into pans and bake until a toothpick inserted in the centre comes out clean


DARK CHOCOLATE GANACHE-

  • On a double boiler with flame on medium low,cook cream and dark chocolate until the chocolate melts and the mixture thickens.  Keep aside 2 tablespoons of the ganache. 
  • Remove from heat and pour on the cake.


WHITE CHOCOLATE GANACHE-

  • On a double boiler with flame on medium low,cook cream, milk and white until the chocolate melts and the mixture thickens.
  • Remove from heat and pour on a parchment paper slightly bigger than the size of your cake.
  • Pour 2 table spoons of dark chocolate ganache on it ad make swirl using a bamboo skewer. 
  • Decorate with sprinkles and mini Oreos. 
  • Refrigerate the white chocolate ganache for at lest 2 hours

 

ASSEMBLY-

  • After your white chocolate ganache has set properly, lift it from the parchment paper and place it on the chocolate cake with chocolate ganache.