Cookies and Cream Cake
A delightful cake blending the nostalgic flavors of sandwich biscuits with a light cake, perfect for any celebration.
Ingredients
Main Ingredients
- 30 pieces cookies and cream sandwich biscuits (e.g., Oreos)
- 1 tsp baking powder
- 270 ml whole or semi-skimmed milk, room temperature
- Cooking oil spray (for the mould)
- Nonstick baking paper (circle for lining the base)
Optional Ganache Topping
- 150 ml double cream (or 125 ml / ½ cup heavy cream)
- 150 g dark chocolate (at least 50% cocoa), broken into pieces
Instructions
Preparation
- Spray an 18 cm (7 in) microwave-safe silicone cake mould with cooking oil and line the bottom with a circle of nonstick baking paper.
- Separate the sandwich biscuits. Scrape the cream filling into a bowl and set aside.
- Crush the biscuit cookies finely in a food processor or in a bag with a rolling pin.
- In a large mixing bowl, reserve about 1 Tbsp crumbs for topping (if using ganache) and add baking powder to the crumbs, whisking to combine.
- Pour in the milk and add the reserved cream filling. Mix until smooth.
Cooking
- Pour batter into the prepared mould. Microwave on high for 6–7 minutes, until a toothpick inserted in the center comes out clean. For oven: Bake at 180°C / 350°F, 160°C fan, for 15 minutes.
- Cool in the mould, then invert onto a cooling rack and peel off the baking paper.
Serving
- Slice and serve as-is, or add optional ganache topping.
Ganache (Optional)
- Heat the cream in a glass jug or microwave-safe bowl for about 1 minute until hot (not boiling).
- Put chocolate in a heatproof bowl. Pour hot cream over and stir gently until smooth. Pour over the cooled cake and sprinkle with reserved biscuit crumbs.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Consider using chilled biscuits for a more pronounced crunch. Use high-quality chocolate for the ganache for improved flavor. A splash of vanilla extract can enhance the batter's flavor.