Chocolate Oreo Bundt Cake

Servings: 8 Total Time: 2 hrs 20 mins Difficulty: Intermediate
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Chocolate Oreo Bundt Cake

Soft and moist chocolate Bundt cake with Oreo chunks and topped with white chocolate ganache and more Oreos. If you love Oreos, you’ll love this Bundt cake take on a classic favourite cookie!

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Chocolate Oreo Bundt Cake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Dairy Mixing
Difficulty: Intermediate Prep Time 60 mins Cook Time 60 mins Rest Time 20 mins Total Time 2 hrs 20 mins
Cooking Temp: 180  C Servings: 8
Best Season: Suitable throughout the year

Ingredients

Main:

White Chocolate Ganache:

Oreo Cake:

Cake:

  1. Preheat oven 180C/350F

  2. Spray a 25cm/10inch bundt tin and dust with cocoa powder.

  3. In a large bowl, whisk together the flour, baking soda, cocoa powder and salt.

  4. Using a mixer, beat the butter on high speed until smooth. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat again.

  5. With the mixer on low speed, add the dry ingredients in 3 additions alternating with buttermilk, beginning and ending with dry ingredients. Fold in chopped Oreos.

  6. Pour batter into prepared Bundt tin and bake for 50-55 minutes or until a skewer stick inserted comes out clean with moist crumbs.

  7. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before topping with ganache.

White Chocolate Ganache:

  1. Put the chocolate and cream in a small bowl and heat 30 second intervals, stirring after each one, until melted.

  2. When the chocolate is nearly completely melted stir it with a hand balloon whisk to obtain a creamy smooth texture.

  3. Allow to cool but still pourable before pouring on top the bundt cake.

  4. If the ganache is too runny when pouring, stop and wait for it to thicken more as it gets cold.

  5. Enjoy!

Note

Buttermilk substitute - Add 1 tablespoon white vinegar to a measuring cup then fill the rest with whole milk to make 1 cup/240ml. Let stand for 10 minutes and use as directed in recipe.