Chocolate Cream Cheese Bundt Cake

This cake is so delicious!

Ingredients:
1 and 3/4 cups of all purpose flour
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
optional ( 2 tsp espresso powder)
1/2 cup canola oil
2 large eggs at room temperature
3/4 cup full fat sour cream (room temperature)
1/2 cup buttermilk (room temperature)
2 tsp pure vanilla extract
1/2 cup boiling water

Cream Cheese Filling

Ingredients:
12 ounce full fat cream cheese
(softened to room temperature)
1 large egg
1/2 tsp pure vanilla extract

Directions:
Preheat oven to 350, grease a 10 inch bundt pan

Put the flour, cocoa powder, sugar, baking soda, baking powder
salt and espresso if you’re using it together in a large bowl.

Whisk together and set aside
Using a handheld or stand mixer fitted with the 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 and add the hot water. Whisk or beat it all until
batter is is completely combined.

Set aside as you prepare the cream cheese
Using a handheld mixer fitted with the paddle attachment, beat
the cream cheese on high speed until no lumps remain.
Beat in the remaining ingredients on med-high speed.

Pour half the chocolate mixture evenly into a bundt pan.

Spread the cream cheese on top. The cream cheese batter is thick,
So, you will have to use a spoon. Try not to touch the sides.
Pour the remaining chocolate batter evenly on top.

Bake 55-65 minutes depending on your oven until a toothpick comes out
clean with a few lightly moist crumbs.

Once done, remove the cake from oven and allow to cool for 2 hours
inside the pan. Then put the cake on a wire rack or cake pan and allow
to completely cool for 2 hours. Garnish with optional toppings. I just
sprinkled some white powdered sugar..Leftovers should be stored in the
refrigerator..

My husband totally enjoyed this cake as he is a chocolate lover.
This recipe is from Sally’s Baking Addition..

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