Chocolate Bundt Cake with Cream Cheese Filling
about 2 teaspoons and mix it into the hot water.
How to Store Chocolate Bundt Cake with Cream Cheese Filling
This Chocolate Bundt Cake with Cream Cheese Filling should be stored in an air-tight container or covered well in the refrigerator. It will last 2-3 days. Or, you could freeze the baked cake for up to 3 months.
Ingredients
▢1 ¾ cups (375 g) granulated sugar▢1 ¾ cups (219 g) all-purpose flour▢¾ cup (65 g) unsweetened cocoa powder▢2 teaspoons baking soda▢1 teaspoon baking powder▢1 teaspoon kosher salt▢½ cup (109 g) vegetable oil▢2 large eggs, room temperature▢¾ cup (173 g) sour cream▢½ cup (123 g) buttermilk, room temperature▢½ cup (119 g) freshly brewed hot coffee
Cream Cheese Filling
▢12 ounces (340 g) cream cheese, softened▢¼ cup (50 g) granulated sugar▢1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F. Prepare a 10-inch bundt pan by spraying it with Baker's spray, using the butter and flour method, or GOOP.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate large bowl, whisk together oil, 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.
Cream Cheese Filling
In a separate bowl using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.
Assembly and Baking
Pour HALF of the chocolate batter evenly into the prepared bundt pan (about 2½ cups).
Spoon or scoop the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
Pour the remaining half of the chocolate batter evenly on top.
Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)
Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely; then refrigerate for 2 hours.
