• 8b50112e269bc86964fe37e093d0db1a

Chocolate Cream Cheese Cake

Total time: 5 hours, 30 minutes

Prep
Cook
Serves 12people
Ingredients
1
and 3/4 cups all-purpose flour (spoon & leveled)
3/4
cup unsweetened natural cocoa powder
1
and 3/4 cups granulated sugar
2
tsp baking soda
1
tsp baking powder
1
tsp salt
optional: 2 teaspoons espresso powder
1/2
cup canola or vegetable oil
2
large eggs, at room temperature
3/4
cup full fat sour cream, at room temperature*
1/2
cup buttermilk, at room temperature*
2
tsp pure vanilla extract
1/3
cup boiling hot water*
CREAM CHEESE FILLING:
12
oz full-fat block cream cheese, softened to room temperature
1
large egg
1/4
cup granulated sugar
1/2
tsp pure vanilla extract
OPTIONAL TOPPINGS:
Salted caramel or chocolate ganache
Directions
1.
Preheat the oven to 350°F and grease a 10-inch bundt pan that holds 12 cups of batter.
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.
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 about 2/3 of the chocolate batter evenly into the prepared bundt pan. (Just eyeball it.) 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.
NOTES:
9.
Make Ahead Instructions: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.
10.
Room Temperature Ingredients: 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 substitute.
11.
Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
12.
Hot Water: 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. I reduced the amount down from 1/2 cup to 1/3 cup to yield a thicker cake batter which helps support the cream cheese layer.
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