Chocolate Cream Cheese Bundt Cake

This chocolate cream cheese Bundt cake is completely over the top and is finished off with salted caramel.

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) 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 temperature*
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/3 cup (80ml) boiling hot water*

Cream Cheese Filling

• 12 ounces (339g) full-fat brick 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 or chocolate ganache

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.