- 1/3 cup Oreos, crushed (about 10 whole Oreos)
- 4oz. cream cheese, softened
- 3 egg yolks
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 12 tablespoons natural cocoa powder
- 3/4 cup water, boiling
- 3 ounces quality bittersweet chocolate, chopped
- 3/4 cups buttermilk
- 3/4 cups butter, melted and cooled to warm
- 1 2/3 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
Icing
- 1 cup of confectioner sugar
- 2 tablespoon of milk
- 1 tablespoon of crushed Oreos
To make the filling
- Place Oreos in a food processor bowl and pulse until crumbled. Alternately, place Oreo is a Ziploc bag and use a rolling to crushed. Set aside 1 tablespoon of crushed Oreos for icing.
- Place all ingredients in a bowl and beat until combined. Transfer filling to a pastry bag and place in refrigerator until ready for use.
- Place flour, baking soda and salt and whisk to comibine. Set aside.
- In a heat proof bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until combined. Add in buttermilk and whisk until combined.
- Place melted butter and and sugar in a bowl and mix to combine. Add in eggs and beat until light and fluffy. Add in vanilla and beat until combined. Using a sturdy spatula or a wooden spoon, fold flour into wet mixture in 3 batches, alternating with cocoa mixture.
- Pour half of batter into pan and then pipe Oreo filling on top. Pour remaining batter on top of Oreo filling. Bake at 350 degrees F for about 50-60 minutes or until inserted cake tester comes out almost clean. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.
- Add confectioner sugar and milk into a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.
- Pour icing over bundt cake and sprinkle remaining Oreo crumbs on top.
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