Birthday Cake 2/2: Fudgy Chocolate Cake with Oreo Cookies

Hi There!

I hope you have had the chance to have a peek at my previous post, where I shared how I baked a carrot cake for my Little Girl's 6th birthday. If you missed that post you can check it out here: Birthday Cake 1/2: Carrot Cake | Recipe .

Now, on to birthday cake number 2.

The carrot cake was mainly because I craved for it, like I was planning to make it even before the very yummy brownies I baked 10 days ago. But since it was Little Miss' birthday, and the kids were nagging to put rainbow sprinkles to the carrot cake, I also had to make a chocolate cake.

No Baking Soda Recipe

I had to find for a cake recipe that didn't call for baking soda. You guessed it right. I only had enough baking soda for the carrot cake because Little Miss dumped most of it at her science experiment.

Looking around the interwebz, I found this recipe, and made it for the first time- - fingers crossed it will be a success.

The result was a super moist and fudgy chocolate cake, dense, and of course delicious! I guess this will be my go-to chocolate cake recipe from now on. The procedure was also very simple, and worked even on my make-shift stove top oven (update: we bought the regulator for the LPG already, so next baking jobs will be done in a legit oven. LOL)

To top the cake, I added some Oreo cookies and Malteesers for some added "ohh-lala's" from the kids. Oh well, it was a success. Actually, they seemed to be more interested with the cookies than the cake itself. 🤦‍♀

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups white granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil, (80 ml)
1 large egg
1 tbsp vanilla extract
3/4 cup milk
2 teaspoons instant coffee powder diluted in 3/4 cup boiling water

For the frosting/ganache:

1 cup all purpose cream
3 tbsp unsweetened cocoa powder
1/2 cup confectioner's sugar
3 tbsp melted butter

Toppings (optional):
Oreo cookies
Malteesers
opps, don't forget the rainbow sprinkles!

Procedure:

Preheat the oven to 175°C. Grease a 9" baking pan or line with parchment paper.
In a large bowl, mix together all the dry ingredients.
Add the egg, oil and milk then mix well. Lastly, add the coffee mixture. You will have a very thin and shiny batter.
Pour the batter into the baking pan and bake for 30-45 minutes. Be sure to check at the 30-minute mark, and every 10 minutes thereafter. You are looking for a not-so-clean toothpick test.Do not overcook the cake, or else it will be dry.
For the ganache, just mix together all the ingredients until incorporated properly. Pour it over the cooled-down cake.
Optional: Carefully add the Oreo Cookies and Malteesers alternately around the top of the cake. Of course, add the rainbow sprinkles!
Refrigerate until the frosting chills.