ats
tgh
We’re heading up to the mountains with some friends for a weekend getaway! I’ve been so consumed in my book the past 2 months and, to be honest, I feel like I’ve been hibernating since Christmas. Even though it’s not supposed to be a super cold winter weekend like we hoped, it will still most definitely be a cherished vacation.
But before I go! I made a bundt cake. And it turned out 105% better than I hoped.
(One quick thing! I’ve gotten questions about this large sprinkle plate. My sis-in-law made it for me in a ceramics class, so I don’t have any links for where you can purchase one. BUT I just ordered these adorable cupcake shaped dessert plates that I think you’d love too.)
Chocolate Cream Cheese Bundt Cake
Ingredients:
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) 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 temperature1
1/2 cup (120ml) buttermilk, at room temperature1
2 teaspoons pure vanilla extract
1/2 cup (120ml) boiling hot water2
Cream Cheese Filling
12 ounces (336g) full-fat block 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 sauce or chocolate ganache
Directions:
bwh
But before I go! I made a bundt cake. And it turned out 105% better than I hoped.
(One quick thing! I’ve gotten questions about this large sprinkle plate. My sis-in-law made it for me in a ceramics class, so I don’t have any links for where you can purchase one. BUT I just ordered these adorable cupcake shaped dessert plates that I think you’d love too.)
Chocolate Cream Cheese Bundt Cake
Ingredients:
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) 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 temperature1
1/2 cup (120ml) buttermilk, at room temperature1
2 teaspoons pure vanilla extract
1/2 cup (120ml) boiling hot water2
Cream Cheese Filling
12 ounces (336g) full-fat block 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 sauce or chocolate ganache
Directions:
- Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
- 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.
- Make the 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.
- Pour half of the chocolate batter evenly into the prepared bundt pan. 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.
- 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.