Oreo Biscuit Cake, Eggless, No Oven Cake
by Tarla Dalal
oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | with 21 amazing images.
oreo biscuit cake using simple kitchen ingredients which gets ready within 8 minutes. Isn’t it interesting? Learn how to make oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake |
4 ingredient chocolate cake recipe really made wonders in few minutes. The ultimate chocolaty oreo biscuit cake is such a delight to tickle your taste buds or satisfy your mid night cravings.
oreo biscuit cake recipe can be easily make it with all the available ingredients in your kitchen that to without oven and its eggless. Surprise your kids while they come back from the school with this simple cake recipe.
Tips to make oreo biscuit cake: 1. As this is a microwave cake, you need to serve it immediately to enjoy it’s best flavours. 2. Instead of Oreo biscuit you can used any other chocolate biscuit. 3. Do not over mix the batter. 4. Do not open the oven till you finish 8 minutes. 5. Carefully remove the cake from the tin after it cools down slightly otherwise it will break.
Enjoy oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | with detailed step by step photos.
Oreo Biscuit Cake, Eggless, No Oven Cake recipe - How to make Oreo Biscuit Cake, Eggless, No Oven Cake
Preparation Time: Cooking Time: Total Time:
Makes 1 loaf ( 10 slices )
For Oreo Biscuit Cake
3 packets oreo biscuits
2 tbsp powdered sugar
1 tsp baking powder
3/4 cup milk
1 dark chocolate bar
For oreo biscuit cake
- For oreo biscuit cake
- To make {span class="bold1"}oreo biscuit cake{/span}, crush the oreo biscuit and put it in the mixer. Blend it till smooth powder.
- Transfer the powder into a big bowl, add powdered sugar, baking powder and milk.
- Whisk well to form a lump free batter.
- Transfer the batter into a greased and lined tin.
- Microwave it on high speed for 7 to 8 minutes or bake in a preheated oven at 180° c for 30 to 35 minutes.
- Remove and cool completely. Carefully remove the cake from the tin.
- Demould the cake and place the dark chocolate bar on top of the cake and microwave for 30 seconds.
- Cut the {span class="bold1"}oreo biscuit cake{/span} into slices and serve immediately.
like oreo biscuit cake recipe
-
like Oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | then do try other cake recipes also:
- eggless mawa cupcake recipe | khoya cupcake | Irani mawa cake | Parsi mawa cake |
- eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk |
what is oreo biscuit cake made of?
-
Oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | is made using easily available ingredients in India: 3 packets Oreo biscuits (42 biscuits), 2 tbsp powdered sugar, 1 tsp baking powder, ½ cup milk and 1 dark chocolate bar. See the below image of list of ingredients for oreo biscuit cake.
how to make batter for oreo biscuit cake
-
To make oreo biscuit cake, grease the tin with butter and line with butter paper.
-
Crush 42 oreo biscuits that is 3 packets and put it in the mixer.
-
Blend it till smooth powder.
-
Transfer the powder into a big bowl.
-
Add 2 tbsp powdered sugar.
-
Add 1 tsp baking powder.
-
Add ¾ cup milk.
-
Whisk well to form a lump free batter.
how to make oreo biscuit cake
-
Transfer the batter into a greased and lined tin.
-
Microwave it on high speed for 7 to 8 minutes or bake in a preheated oven at 180° C for 30 to 35 minutes.
-
Remove and cool completely.
-
Carefully remove the cake from the tin.
-
Demould the cake and place the dark chocolate bar on top of the cake.
-
Microwave for a minute.
-
Cut into slices and serve oreo biscuit cake immediately.
tips to make oreo biscuit cake
-
As this is a microwave cake, you need to serve it immediately to enjoy it’s best flavours.
-
Instead of oreo biscuit you can used any other chocolate biscuit.
-
Do not over mix the batter.
- Do not open the oven till you finish 8 minutes.
-
Carefully remove the cake from the tin after it cools down slightly otherwise it will break.
| Energy | 278 cal |
| Protein | 7.2 g |
| Carbohydrates | 35.7 g |
| Fiber | 0 g |
| Fat | 13.4 g |
| Cholesterol | 24 mg |
| Vitamin A | 241.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 9 mcg |
| Calcium | 320.7 mg |
| Iron | 1.2 mg |
| Magnesium | 50.8 mg |
| Phosphorus | 310.5 mg |
| Sodium | 452.7 mg |
| Potassium | 196.2 mg |
| Zinc | 0.5 mg |