Oreo Cake with Chocolate Mousse Frosting

Use everyone’s favourite biscuit to make an Oreo Cake with Chocolate Mousse Frosting. Your children will love it and you will too. The Chocolate Mousse Frosting takes the cake to another level. Its rich taste will leave you enchanted. You will have to bake two cakes using the same ingredients as listed below for each of them. We will use these two cakes to sandwich the mousse and form layers and finally top it with ganache.

Serves: 10 to 12 Persons

Prep. & Assembly Time: 60 Mins.

Baking Time: 25 to 30 Mins / per cake

For the Cake:

[ Standard Measure: 1 cup = 250 ml ]

• Oreos – 30
• Milk – ½ cup
• Powdered Sugar – 2 tbsp.
• Milk Cream – 2 tbsp.
• Butter (soft) – 2 tbsp.
• Baking Powder – ½ tsp.
• Oil + Flour – a little for greasing

Step 1:     The ingredients listed will make one layer of the cake. We have to use the same quantity to make another layer.

Step 2:     Grease a 8 inch baking pan with oil and dust it with some flour. Line the base with parchment paper and keep aside.

Step 3:     Take the 30 oreo biscuits in a mixer jar and grind to a fine powder (see that there are no fine bits of biscuits). Transfer to a bowl.

Step 4:     Set your oven to pre-heat at 200° C for 15 minutes.

Step 5:     Take 2 tbsp. powdered sugar, milk cream, powdered biscuits and butter in a bowl. Add ½ cup of milk to the bowl and whisk till smooth.

Step 6:     Add the ½ tsp. baking powder and mix well lightly in one direction. The batter should be of dropping consistency. Transfer to the baking pan and spread evenly. Tap the pan to remove any trapped air.

Step 7:     Place the baking tray into the pre-heated oven and decrease the temperature to 180° C. Bake for 25 to 30 minutes. Check if your cake is done by inserting a toothpick or wooden skewer into it. It must come out clean. Cool and demould and keep aside.

Step 8:     Repeat the above steps and bake another cake for the second layer.

For the Mousse Frosting:

[ Standard Measure: 1 cup = 250 ml ]

• Whipping Cream (non-dairy, cold) – 1 cup
• Milk Cream (dairy) – ½ cup
• Dark Chocolate (chopped into bits) – 180 gms

Step 9:     Heat the milk cream in a non-stick pan on low heat till bubbles appear. Pour this hot cream over the chopped chocolate and mix till the chocolate melts and a ganache is formed. Let it cool to room temperature.

Step 10:     Whip the whipping cream till light and airy and doubled in volume. Fold in the ganache into the whipped cream. Do this gently and lightly till a mousse is formed. Cover the bowl with cling film and refrigerate till needed.

Assembling the Cake:

Step 11:     Once the cakes are cooled, take one of them as the base and place on a cake board. Spray some water on it and spread some of the mousse.

Step 12:     Place the 2^nd cake over this and spray some water on it. Spread a thin layer of mousse to crumb coat the cake.

Step 13:     Place the cake in the refrigerator for 15 minutes to set.

Step 14:     Prepare the Ganache (click here).

Step 15:     After 15 minutes, remove the cake from the refrigerator and frost it with the prepared and cooled ganache. You can pipe it out and sprinkle some gold dust all over it.