Preheat your oven to 350°F (175°C). Gather your ingredients and tools: a large mixing bowl, a whisk, and a 9x5 loaf pan.

In a large bowl, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt.

Combine the granulated sugar with the Oreo cookie crumbs in another bowl, then set aside.

Whisk together the eggs, sour cream, vegetable oil, buttermilk, and vanilla extract until well combined.

Pour the wet ingredients into the dry mixture and fold together until just combined.

Grease your 9x5 loaf pan with cooking spray and line with parchment paper. Transfer the batter into the prepared pan.

Bake for 50-55 minutes, until a toothpick inserted comes out clean.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

In a mixing bowl, beat the cream cheese and Oreo filling until smooth. Gradually add powdered sugar and milk until desired glaze consistency is reached.

Once cooled, pour the glaze over the bread and sprinkle with crushed Oreo crumbs.