3 Ingredient Oreo Cake
This 3 ingredient Oreo cake is insanely delicious! No cream, no butter, no eggs, no added extra sugar, no baking! It can’t get any better than this!
Servings 8 -10, approximately
Equipment
- a 6-inch (15 cm) springform pan
Ingredients
- 32 Oreo cookies (about 8 oz / 220g)
- 13 oz (375g) semisweet chocolate, finely chopped (I use chocolate with 54% cocoa solids)
- 1 can full-fat coconut milk (13.5 fl oz) (don't use coconut milk in cartons)
Instructions
- Grease the pan and then line the bottom and the sides with parchment paper. Set aside.
- Put 20 of the cookies in a food processor and pulse until you have fine crumbs (the remaining cookies will be used for the filling and topping). Set aside.
- Heat the coconut milk, but don’t boil or simmer it. Then pour it over the chopped chocolate and let it sit for about 3 minutes.
- Then stir continuously until the chocolate melts and everything is thoroughly blended.
- Pour ½ a cup of the melted chocolate mixture over the cookie crumbs. Stir until the crumbs come together and form a dough.
- Press the crumb mixture onto the base of your pan. Even it out on top. I use a spatula, but you could also use the bottom of a straight glass if you want.
- Coarsely chop the remaining Oreo cookies and reserve about a handful (they’ll be used for the topping).
- Fold the chopped cookies into the chocolate mixture.
- Pour the chocolate mixture into the pan, over the base. Smooth the surface with a spatula.
- Top with the reserved chopped cookies. Place the cake in the freezer for about 2 hours, or until it is firm enough to slice easily. Alternatively, you can refrigerate it overnight (about 8 hours) to allow it to set.
- Top with shaved chocolate, if desired.
- Enjoy!
Video
Notes
- For accurate results, I suggest using a digital scale to weigh the ingredients.
- If you don’t have space in the freezer, you can refrigerate the cake overnight instead of freezing it for 2 hours.
- This 3-ingredient Oreo cake can be stored in the refrigerator for about 5–6 days.
- For a large 10-inch (25.4 cm) springform pan, you can easily double the ingredients.
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
