I’m obsessed with this Chocolate Oreo Cake for Two! This double chocolate Oreo cake is a simple one layer chocolate cake, topped with chocolate whipped cream frosting and crushed organic Oreos! This is the best chocolate Oreo cake recipe for any occasion!
If you love Oreos, but don’t want all the crap in the traditional ones (like me), then make sure to buy Newman’s Own Organic O’s and check out my other Oreo recipes like my No Bake Oreo Cheesecake, Black Cocoa Oreo Cake, or my Eggless Cookies and Cream Cookies.
Why You'll Love This Recipe
You will love this Double Chocolate Oreo Cake, which makes the best Chocolate Oreo Cake for Two! I’m obsessed with this recipe because this makes just a small one layer 6-inch cake, which is perfect if you’re a small family. And when it’s just Delaney and me, this small cake is just perfect!
This is the best chocolate Oreo cake recipe I’ve made yet! This is an oil based cake, which makes it incredibly easy to make and it comes out perfectly every single time! I top this easy cake recipe with my Homemade Chocolate Whipped Cream Frosting and then crushed Newman’s Own Organic O’s.
If you love Oreos, but don’t want to eat all the crap that is in them – then you have to get Newman’s Own Organic O’s. These are even better than original Oreos as they are made with organic ingredients that you can feel good about indulging in!
This little Double Chocolate Oreo Cake makes the perfect Chocolate Oreo Cake for Two as this cake is just a single layer 6-inch cake. If you’re a family or just two or three, this cake is perfect for any celebration. Or, if you are doing a smash cake for your kids, this is the cutest little Double Chocolate Oreo Cake!
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Stand Mixer or Hand Mixer
Ingredients for Chocolate Oreo Cake for Two
La Tourangelle Organic Canola Oil
Costco Kirkland Organic Cane Sugar
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
How to Make Chocolate Oreo Cake for Two
Step 1
Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
Step 2
To make the batter: In a large bowl, add the cane sugar, canola oil, whipping cream, egg, vailla extract, cake flour, cocoa powder, baking powder, and sea salt in that order. Whisk until combined. You can also do this in your stand mixer with a paddle attachment or using a hand mixer!
Step 3
Transfer the batter to the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
Step 5
Transfer the frosting to the top of the cake and spread out evenly. Crumble the cookies on top.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This Double Chocolate Oreo Cake is a simple Chocolate Oreo Cake for Two! Moist chocolate cake is topped with chocolate whipped cream frosting and organic Newman's Own O's!
Ingredients
- Batter
113 grams (1/2 cup) organic cane sugar
1/4 cup organic canola oil
1/4 cup organic heavy whipping cream
1 organic large egg
1 teaspoon organic vanilla extract
95 grams (2/3 cup) organic cake flour
21 grams (1/4 cup) organic Dutch cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
- Frosting
1 cup organic heavy whipping cream
71 grams (1/2 cup) organic powdered sugar, sifted
21 grams (1/4 cup) organic Dutch cocoa powder, sifted
1/2 teaspoon organic vanilla extract
- Topping
Directions
- Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
- To make the batter: In a large bowl, add the cane sugar, canola oil, whipping cream, egg, vanilla extract, cake flour, cocoa powder, baking powder, and sea salt in that order. Whisk until combined. You can also do this in your stand mixer with a paddle attachment or using a hand mixer!
- Transfer the batter to the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to the top of the cake and spread out evenly. Crumble the cookies on top.
- Store in an airtight container in the fridge for up to 3 days.
Recipe Video
Notes
- High Altitude – Bake at 350°F for 25 to 30 minutes or until a toothpick inserted comes out clean.
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