Ingredients
Scale
- 28 oz Chocolate Sandwich Cookies (about 2 standard packs of Oreos)
- 1.5 cups Whole Milk (room temperature)
- 1.5 teaspoons Baking Powder
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal. Place all the chocolate sandwich cookies into a food processor and pulse until they turn into fine, sandy crumbs. If you do not have a food processor, place the cookies in a large zip-top bag and crush them thoroughly with a rolling pin. Transfer the fine crumbs to a large mixing bowl and whisk in the baking powder. Slowly pour in the milk, stirring gently with a spatula until the mixture is completely smooth and no lumps remain.
- Pour the chocolate batter into your prepared cake pan, smoothing the top with your spatula. Place the pan on the center rack of the oven. Bake for 28 to 32 minutes. You will know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, as the residual heat will continue to set the cake as it cools. Remove the pan from the oven and let it sit on a wire rack for at least 10 minutes before attempting to flip it out.
- Gently run a knife around the edge of the pan to loosen the cake. Invert it onto a serving plate and peel off the parchment paper. For a true winter aesthetic, dust the top with a generous coating of powdered sugar to mimic fallen snow. Slice the cake into eight even wedges. Serve it warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. For an extra touch of decadence, drizzle some warm chocolate ganache or salted caramel over each slice just before serving.
- Cook Time: 40 minutes