Chocolate Cream Cheese Bundt Cake

Chocolate Cream Cheese Bundt Cake

yield: SERVES 12
prep time: 25 MINUTES
total time: 5 HOURS, 30 MINUTES

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• optional: 2 teaspoons espresso powder
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full fat sour cream, at room temperature1
• 1/2 cup (120ml) buttermilk, at room temperature1
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) boiling hot water2

Cream Cheese Filling

• 12 ounces (336g) full-fat block cream cheese, softened to room temperature
• 1 large egg
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

• Salted caramel sauce or chocolate ganache

Directions:

1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
4. Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you'll have to spoon it on top and do your best to spread it around-- avoid it touching the sides of the pan. See photo above for a visual. Pour the remaining chocolate batter evenly on top.
5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
6. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.
7. Leftovers keep well stored in the refrigerator for a few days.
8. Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Recipe Notes:

1. Why room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, try using plain yogurt. The cake won't taste as rich, but it's a fine sub. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
2. Instead of boiling water, try using hot and strong black coffee. The cake won't taste like coffee, but the chocolate flavor will definitely be accentuated!

Adapted from triple chocolate layer cake and pumpkin cream cheese bundt cake

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