Soft, tall and incredibly indulgent: this tall, fluffy chocolate bundt cake with cookies (Oreo-style) is one of those recipes that wins you over at the first bite.
Easy to prepare even with a Thermomix, it has a moist, tender crumb that makes it perfect for breakfast or a special snack. Crumbled cookies add a crunchy touch and an intense cocoa note that makes it truly irresistible.
I made it for a lunch out and, without beating around the bush, I can tell you I received lots of compliments.
It comes together in minutes and you can decide after baking whether to dust it with powdered sugar or make it even more indulgent with a drizzle of melted chocolate (a great way to use up leftover Easter chocolate).
I couldn’t photograph the inside, but the sliced piece with little cookie bits that also create a nice contrast is really beautiful to look at as well as tasty.
I leave you both versions: with Thermomix and without.
READ THE FAQ AND THE CLASSIC METHOD AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 45 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour (type 1) (or 00 (300 g))
- 3 eggs
- 3/4 cup granulated sugar ((150 g))
- 7 tbsp rice oil ((100 ml))
- 1/2 cup milk ((120 ml))
- 4 tsp baking powder ((about 16 g))
- 1 pinch fine salt
- 6.3 oz Oreo® cookies, crushed ((about 180 g))
- 3.5 oz dark chocolate ((about 100 g))
- Oreo® cookies (for decoration)
Tools
- Ring/Bundt pan
Steps
Preheat the oven: convection to 329°F or conventional to 338°F.
Roughly break the cookies and set them aside for now.
In the Thermomix bowl, whip the eggs and sugar for 3 min./speed 4; add the liquids and mix 20 sec./speed 4. Add the flour and salt: 30 sec./speed 5. Finally add the broken cookies, keeping some aside for final decoration: 10 sec./counterclockwise.
Grease a bundt pan about 8 2/3–9 1/2 in (22–24 cm) in diameter and pour in the batter. Bake for about 40–45 minutes. (Do the toothpick test.)
Turn the cake out of the pan after about 15 minutes and wait until completely cool before glazing with melted chocolate.
Decorate as you like with the reserved Oreo cookies and any other decorations you prefer.
Hand-mixing method
In a large bowl, beat the eggs with the sugar using an electric mixer for at least 3–4 minutes, until the mixture is pale and slightly frothy.
Add the oil in a thin stream while continuing to mix, then add the milk and combine well.
Sift the flour with the baking powder and add them gradually to the batter, mixing gently to avoid lumps. Add a pinch of salt and fold in the crushed cookies with a spatula. Pour the batter into a greased bundt pan about 8 2/3–9 1/2 in (22–24 cm) in diameter.
Bake following the recipe. Do the toothpick test before removing from the oven. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Decorate as above.
FAQ (Questions & Answers)
Can I use less sugar?
Yes, 150 g is already well balanced, but you can reduce it slightly if you prefer a less sweet cake.
Does it stay soft?
Yes, it stays soft for 2–3 days if stored under a cake dome.
