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!
Ingredients:
12 Oreos, roughly crushed
340g (2 3/4 cups) Self-Raising Flour
1 Tsp Baking Soda
50g (1/2 cup) Cocoa Powder
1/2 Tsp Salt
115g/4oz Unsalted Butter, softened
200g (2 cups) Sugar
1 Cup (240ml) Vegetable Oil
2 Large Eggs, room temperature
2 Tsp Vanilla Essence
1 Cup (240ml) Buttermilk (see note)
White Chocolate Ganache:
180g/6.4oz White Chocolate, chopped into small pieces
1/2 Cup Elmlea Double Cream (Heavy Cream)
Method:
Oreo Cake –
Preheat oven 180C/350F. Spray a 25cm/10inch bundt tin and dust with cocoa powder.
In a large bowl, whisk together the flour, baking soda, cocoa powder and salt.
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.
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.
Pour batter into prepared bundt tin and bake for 50-55 minutes or until a skewer stick inserted comes out clean with moist crumbs.
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 –
Put the chocolate and cream in a small bowl and heat 30 second intervals, stirring after each one, until melted. When the chocolate is nearly completely melted stir it with a hand balloon whisk to obtain a creamy smooth texture. Allow to cool but still pourable before pouring on top the bundt cake. If the ganache is too runny when pouring, stop and wait for it to thicken more as it gets cold.
Note:
Buttermilk substitute – Add 1 tablespoon white vinegar to 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.
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