OREO STUFFED CHOCOLATE BUNDT CAKE RECIPE - (4.6/5)
Provided by Tricia33
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees F. Cover bundt pan with bake spray and lightly coat with cocoa powder. 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. To make chocolate bundt cake 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. To make icing Add confectioner sugar and milk into a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency. Assembly Pour icing over bundt cake and sprinkle remaining Oreo crumbs on top.
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- 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.
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- 1. For the Oreo filling crush the Oreos in a freezer bag with a rolling pin until you get fine crumbs. Transfer to a bowl and mix with the cream cheese, sugar, flour, vanilla extract, and egg until well combined. Place in the fridge until needed.
- 2. Preheat the oven to 350°F (175°C). Grease a large bundt pan lightly and set aside. Chop the chocolate and add together with the cocoa powder to a bowl and add the (really) hot water. Mix until you get a thick and smooth chocolate mixture. Add the buttermilk and mix in. Set aside. Melt the butter and let cool down a bit.
- 3. For the batter add the melted (and cooled) butter together with the brown sugar and vanilla extract to a large bowl and mix until well combined and lighter in color. Add the eggs and mix on high speed until light and fluffy. Mix the flour with the ground almonds, baking powder, and salt. Add in two batches alternating with the chocolate mixture to the bowl and mix until just combined – do not overmix! Pour about half of the batter into the prepared bundt pan, then use a spoon to add the Oreo filling in a ring on top of the batter – try to stay in the middle and do not get too close to the sides of the pan. Carefully spoon the remaining batter on top of the filling to cover it completely. Smooth out the top and bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean (crumbs are fine but not liquid batter). Take out of the oven and let cool down on a wire rack for about 10 minutes, then carefully remove from the pan and let cool down completely on a wi
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