Preheat your oven to 350°F (175°C) and prepare a bundt pan by spraying it with non-stick spray.

Sift together cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, espresso powder, granulated sugar, and kosher salt in a mixing bowl.

In a separate bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract.

Gradually combine the wet mixture with the dry ingredients, mixing until smooth, and then fold in crushed Oreos.

Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick comes out clean.

Cool the cake in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

For the glaze, beat room temperature cream cheese until smooth, then add powdered sugar, milk, and vanilla filling, mixing until combined.

Once cooled, generously pour the cream cheese glaze over the cake and garnish with additional crushed Oreos before serving.