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 wire rack.

 

4. For the frosting add the confectioners’ sugar, heavy cream, and vanilla extract to a bowl and mix until you get a thick and smooth frosting (start with less heavy cream and add more if needed). Decorate the cooled cake with the frosting and sprinkle some crushed Oreos on top.