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  1. Preheat oven to 180°C
  2. Mix flour, cocoa powder, sugar, baking powder, baking soda and salt
  3. Add milk, vegetable oil, eggs and vanilla extract and whisk
  4. Add 250ml boiling water and continue to whisk until combined
  5. Pour half of the mixture into a greased bundt tin with cocoa powder sieved in
  6. Carefully place Oreos flat into the mixture in a ring, with no overlap – we found 9 were the perfect fit!
  7. Pour the rest of the mixture on top of the Oreos
  8. Bake in the preheated oven for 55-65 minutes – until a skewer can be inserted into the middle of the cake and come out clean
  9. Remove from oven and leave to cool in the tin for 10 minutes
  10. Carefully tip out and leave to cool for another 30 minutes
  11. Meanwhile make the glaze; whisk cream cheese with icing sugar and vanilla extract
  12. Add milk gradually to thin (only if needed), until you have a thick, pourable liquid that coats the back of a spoon
  13. Whilst the cake is still slightly warm, pour over the ganache
  14. Sprinkle with crumbled Oreo cookies

Top Tips

  • Make sure you sieve the flour and cocoa powder before adding to the mixture
  • Make sure your eggs are beaten before you add them, so that you don’t have to whisk for too long and overbeat the mixture
  • Using a hand whisk will make things quicker and easier, but be careful not to overbeat! Only use until the mixture is combined
  • Mixing by hand is also fine too!
  • Grease your bundt tin with either butter, or an oil spray, making sure every part is coated so that the cake doesn’t stick later – use a pastry brush to get into each section if you are struggling
  • Sieve cocoa powder all over the greased tin, tipping the tin on its side to disperse any excess powder
  • A good quality non stick tin, in good condition (eg no scratches or dents) will help you achieve the best finish on your cake
  • Don’t be tempted to open up the oven until the cake has been in there for at least 50 minutes or you will have a flat, dense cake
  • When tipping out a bundt cake, the easiest and best method is to put your cake board/plate on top of the cooled tin and flip. Tap the top of the tin to get any stubborn bits of cake unstuck, and carefully remove the tin – you should have a perfectly formed bundt!
  • If all else fails and your cake is sticking to the pan, return it to the oven – which should now be off, but still warm – for 10 minutes or so, which should help to loosen the cake
  • Make sure you sieve the icing sugar and whisk the glaze thoroughly to avoid lumps
  • Pour on the glaze when the cake is WARM – NOT hot! If it is too hot, the glaze won’t stay on the cake. If it is too cool, it won’t spread nicely over the cake. You should be able to touch the cake without burning yourself, but still feel a little warmth