Raspberry and Oreo Cocoa Cake

  • Difficulty: Medium
  • 45 minutes
  • 6 servings

When you make something, you don’t need to reinvent the wheel. In our case, we wanted to cook a dessert that celebrates the flavors and textures of Oreos. We used crushed Oreos for the dough, enhanced it with cocoa powder, flavored it with rum essence, and then sprinkled raspberries on top.

Ingredients Needed for Raspberry and Oreo Cocoa Cake

4 eggs
1 cup sugar
1 teaspoon rum essence
1 cup flour
2 tablespoons of cocoa powder
5 ounces of oreo biscuit
1 tablespoon melted butter
5 ounces of raspberry
powdered sugar
fresh mint
2 ounces of raspberry for garnishing

How to Cook Raspberry and Oreo Cocoa Cake

  1. Add the eggs, sugar, and rum essence to the mixer bowl and mix them until you have a smooth cream.
  2. Sift the flour over the cream, add the cocoa powder and mix more.
  3. Put the Oreo cookies into a ziplock bag and crush them. Add them to the mixer bowl and mix. Set aside.
  4. Coat a flan cake pan with melted butter, sprinkle it with some flour, and pour the cream into it. Add the raspberries and bake for 30 minutes at 380⁰F/190⁰C.
  5. Remove from oven, sprinkle with powdered sugar using a sieve, garnish with fresh mint leaves and more raspberries, and serve.

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