Oreo Mousse Cake
Description
A decadent, creamy, and irresistible Oreo mousse cake featuring a moist 3-ingredient Oreo sponge base, a rich Nutella-infused whipped cream mousse layer, topped with glossy melted chocolate and crushed cookie crumbs.
Ingredients
For the Cake Base:
For the Chocolate Nutella Frosting (Mousse Layer):
For the Topping / Ganache:
For Garnish:
Instructions
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Preheat your oven to 175°C (350°F), or prepare a large pot (dehkchi) with a metal stand inside on high flame for 15 minutes for stovetop baking. Grease a springform baking pan and line it with parchment paper.
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Crush the Oreo cookies finely in a chopper or food processor.
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In a mixing bowl, combine the crushed cookie crumbs, milk, and baking powder, whisking gently until a smooth cake batter forms.
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Pour the batter into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or place inside the preheated pot on medium-low heat with a tightly closed lid for 25-30 minutes until a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
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Prepare the frosting by beating the cold whipping cream with Nutella and icing sugar until soft peaks form.
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Dissolve gelatin in warm water, mix it into the whipped cream frosting, and whisk well.
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Place the cooled Oreo cake back into the springform pan (or ring), pour the chocolate mousse frosting evenly over it, smooth the top, and refrigerate for 2-3 hours until set.
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Prepare the chocolate topping by pouring hot milk over chopped chocolate and stirring until completely melted and smooth. Let it cool slightly, then pour it evenly over the chilled mousse layer.
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Garnish with cookie crumbs and chocolates, slice, and serve chilled!
Note
Ensure the cake base is completely cooled before pouring the creamy mousse layer over it to prevent melting.
Using a springform pan makes it extremely easy to release the layered mousse cake neatly for presentation.
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