Death By Chocolate Bundt Cake

pan about 23 of the way full. And if possible use a light nonstick metal pan for best results.
Death By Chocolate Bundt Cake
PREP TIME20MINUTES MINS
COOK TIME55MINUTES MINS
TOTAL TIME1HOUR HR 15MINUTES MINS
Death By Chocolate Bundt Cake is a chocolate cake with a chocolate cream cheese filling baked in a bundt pan and then topped with chocolate butter ganache.
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Ingredients
1 ¾ cups 375 g granulated sugar1 ¾ cups 219 g allpurpose flour¾ cup 65 g Dutchprocessed cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt½ cup 1 stick 113 g Challenge unsalted butter melted then cooled slightly2 large eggs room temperature¾ cup 173 g sour cream room temperature½ cup 123 g buttermilk room temperature½ cup 119 g hot brewed coffee or hot water
Filling
12 ounces 340 g Challenge cream cheese room temperature¼ cup 50 g granulated sugar¼ cup 29 5 g Dutchprocessed cocoa powder1 teaspoon vanilla
Chocolate Ganache
1 cup 168 g semisweet chocolate chips½ cup 1 stick 113g Challenge unsalted butter
Instructions
Preheat the oven to 350F. Spray a 10inch bundt pan with nonstick cooking spray.
In a large bowl whisk together sugar flour cocoa powder baking soda baking powder and salt. Set aside.
In a separate bowl whisk together the butter eggs sour cream and buttermilk.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee and whisk until the batter is completely combined. Set aside.
Filling
In a medium bowl beat the cream cheese with a handheld mixer on medium speed until the cream cheese is light and fluffy.
Add the sugar cocoa powder and vanilla. Start mixing on low speed increasing to medium speed until light and fluffy.
Assembling and Baking
Scrape half of the cake batter into the prepared bundt pan spread the cream cheese filling in the center and top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top if necessary.
Bake for 5055 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely about an hour before adding the ganache.
Chocolate Ganache
Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heatsafe bowl glass or stainless steel that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
Add
the chocolate and butter to the heatsafe bowl. With the heat on low use a rubber spatula to stir the chocolate until it is melted and smooth.
Drizzle the ganache over the cooled cake. You may not need all of the ganache. Enjoy