This cake is a chocolate dream come true. It’s dense, rich, super fudgy, and loaded with Oreos. What makes it even more interesting is that instead of regular flour, we’re using glutinous rice flour or cornstarch – giving it that chewy, mochi-like texture that’s just irresistible.
You don’t need a mixer, just one bowl and simple ingredients to whip up this gooey chocolate bomb. Perfect for lazy weekends, birthdays, or just because you deserve a chocolate treat, this cake is made with pantry staples like milk, eggs, cocoa powder, butter, and of course… Oreos.
It’s kind of like a brownie, kind of like mochi, and 100% chocolate heaven. If you love chocolate and Oreos, this one is going to be your new favorite. The chopped Oreos on top get all soft and melty, while the center stays dense and moist. And yes, it smells absolutely divine coming out of the oven. Let’s get baking!
🍫 Super Fudgy Oreo Chocolate Cake (With Glutinous Rice Flour!)
✨ Ingredients:
- 120g glutinous rice flour (or substitute with 100g cornstarch)
- 40g cocoa powder
- 1 tsp baking powder
- 100g sugar (adjust to taste)
- 250ml milk
- 2 eggs
- 60g melted butter
- 100g chocolate chips or chunks (melted)
- 1 tsp vanilla extract (optional)
- A handful of Oreos (crushed and some halved for topping)
👩🍳 Instructions:
- Preheat & Prep: Preheat your oven to 170°C (340°F). Line a small cake pan with parchment paper or grease it lightly with butter.
- Mix the Wet Ingredients: In a bowl, whisk together the eggs, milk, melted butter, and melted chocolate. Add vanilla extract if you’d like.
- Sift & Stir: Sift in the glutinous rice flour (or cornstarch), cocoa powder, baking powder, and sugar. Mix until just combined – don’t overmix!
- Fold in Oreos: Gently fold crushed Oreos into the batter. Pour into the prepared pan and top with Oreo halves.
- Bake: Bake for 35–45 minutes. The top should look set and a toothpick should come out with moist crumbs (not dry!).
- Cool & Slice: Let the cake cool in the pan for 10–15 minutes. Then transfer, slice, and enjoy it warm or chilled!
- You can refrigerate this cake and eat it cold – it gets even fudgier!
- Glutinous rice flour gives it a chewy mochi-like texture, but cornstarch works too for a softer bite.
- Want it more chocolatey? Add a swirl of melted chocolate on top before baking.
🍰 Q&A: All About This Super Fudgy Oreo Chocolate Cake
Q: What does glutinous rice flour do in this cake?
A: It gives the cake a super fudgy, chewy texture — almost like a cross between a brownie and mochi! Perfect if you're into that dense, rich bite.
Q: Can I substitute the glutinous rice flour?
A: Yes! If you don’t have glutinous rice flour, you can use 100g cornstarch. It’ll still be soft and moist, but less chewy.
Q: Do I have to melt the chocolate chips?
A: Yep! Melting the chocolate makes the batter extra rich and chocolatey. You can melt it with the butter to save time.
Q: How do I know it’s done baking?
A: Stick a toothpick in the center — it should come out with moist crumbs, not completely clean. That means it's still fudgy inside!
Q: Can I make this cake ahead of time?
A: Totally. You can bake it a day in advance and store it in the fridge. It actually tastes amazing chilled — super dense and chocolatey!
Whether you call it a mochi cake, brownie cake, or Oreo chocolate bomb – this is one recipe you’ll want to keep coming back to. Happy baking!
