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Oreo ganache cake on a small plate. The rest of the no bake cake is visible in the background. The cake is topped with fresh strawberries.

Ganache cake

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Prep Time 5 minutes
Cook Time 15 minutes
Resting time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 430 kcal

Equipment

  • cake tin
  • mixing bowl
  • cooking pan
  • whisk

Ingredients
  

For the Oreo base

  • 1 ¼ cup Oreo cookies
  • ¼ cup butter

For the chocolate ganache

  • 1 cup milk chocolate (chips or a chopped up bar)
  • ½ cup cream (full-fat)
  • 1 tablespoon butter

Topping

  • 1,5 - 2 cups fresh berries (strawberries, blueberries)

Instructions
 

  • Grind the Oreo cookies as finely as possible. Use a food processor or simply put them in a ziplock bag and beat them with a rolling pin until you have very fine cookie crumbs.
  • Meanwhile, melt the butter in a pan and stir in the cookie crumbs untill combined.
  • Line the cake tin with baking paper and pour the Oreo crumbs into it. Spread the mixture over the bottom and press down well. Place the cake tin in the refrigerator until further use .
  • Now heat the cream in a saucepan and break the chocolate into small pieces. Put the chocolate in a bowl and pour the hot whipping cream over the chocolate. Stir with a small whisk until the chocolate is dissolved in the cream. Finally, whisk in the butter.
  • Pour the chocolate ganache over the cookie base and put back into the refrigerator.
  • Let the chocolate ganache cake set overnight in the refrigerator and serve with fresh fruit.
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Notes

You can prepare the ganache cake until step 3, up to 2 days in advance.