A more delicious version of an Oreo cake, The Oreo Nutella Cake! And, when you will get to know it’s eggless, we don’t know how you will stop your incessant drooling? The cake is baked with sponge chocolate layers, further loaded with chocolate chips, roasted hazelnuts, Nutella, making it a dense, moist, and delish cake you have ever tasted in your life.
Without making you drool any further, will share with you the recipe and the important tips to bake it.
Important Tips To Bake The Oreo Nutella Cake:
- Use high-quality chocolate as it is the most essential ingredient in this recipe
- Take all the ingredients at room temperature and preheat the oven.
- Cool down the cake completely before you start with the frosting.
- If the frosting is too thin, then add powdered sugar ¼ cup at a time.
- For the firmness of the buttercream, add confectioner sugar. If you want softer buttercream, add milk or cream.
Ingredients
(Chocolate Cake)
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup strong hot coffee
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup silken tofu
- 1 cup chocolate chips
(Oreo Buttercream)
- 2 ½ cups butter
- 8 cups powdered sugar
- 3 cups crumbled Oreo
- 1 teaspoon vanilla extract
- 3 tablespoons milk
(Nutella Buttercream)
- 1 cup unsweetened butter, softened
- 3 cup confectioner sugar, sifted
- 1 cup Nutella
- 1 tablespoon vanilla extract
- 2 tablespoon heavy cream
- Pinch of salt
(Garnish)
- ½ cup roasted hazelnut, chopped
- Oreo crumbs
- Mini Oreos
Instructions for Chocolate Cake
- Preheat oven to 325 F
- Grease and flour two cake pan, and lay the parchment paper
- In a bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar.
- Add vegetable oil, followed by hot coffee and mix on low-medium speed. Add tofu, heavy whipping cream, and vanilla. Mix until combined.
- Using a spatula, stir in the chocolate chips
- Pour the batter into the two cake pans.
- Bake the cakes for 25-30 minutes. Rotate the cake pan in between for even baking.
- Take the toothpick test to see if the cake has baked.
- Take out the cake and let it cool on the wire rack.
Oreo Buttercream
- Take a bowl and electric mixer, beat butter until smooth.
- Slowly, add four cups of powdered sugar and mix until smooth. Pause to scrape the sides of the bowl. Add oreo crumbs, vanilla extract, and remaining sugar. Mix until smooth
- Add milk to get a creamy and desired consistency
- Use immediately or cover the refrigerate for three days. To use the refrigerated buttercream, allow it to reach room temperature, slowly beat, and then use it.
Nutella Buttercream
- Cream together butter and 1 ½ cup confectioner sugar, once combined add Nutella and whisk until mixed well. Add vanilla, pinch of salt, and rest of the sugar. Combine well, scrape the sides, and then mix at high speed for light frosting.
- Add cream, one spoonful at a time until the buttercream reaches the consistency where it can hold the shape. Whip on high for final 20 seconds.
- Use immediately or cover the refrigerate for three days. To use the refrigerated buttercream, allow it to reach room temperature, slowly beat, and then use it.
Assemble The Cake
- Place the first cake on the plate and cover it with a thick layer of Oreo buttercream.
- Cover the second cake with the Nutella cream.
- Coat both the layers with a mix of Oreo buttercream and Nutella cream
- Garnish it with hazelnuts, oreo crumbs, and Oreos.
That’s All! Once in a while if you do not wish to bake, but like to relish bakery cakes, order Oreo eggless cakes online in a number of lip-smacking varieties, like chocolate Oreo cake, Oreo blast cake and enjoy!!