Seriously delish and always fun to share!
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cup (375 g) granulated sugar
- 1 3/4 cups (219 g) all purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 1/2 cup (109 g) vegetable oil
- 2 large or extra large eggs (room temperature)
- 3/4 cup (173 g) sour cream
- 1/2 cup (123 g) buttermilk
- 1/2 cup (119 g) prepared coffee
- 12 ounces (340 g) cream cheese (softened )
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon mccormick vanilla extract
- Carbohydrate 0.348686110449737 g
- Cholesterol 81.6138888883366 mg
- Fat 30.7465055554341 g
- Fiber 0 g
- Protein 0.546847221765198 g
- Saturated Fat 19.4715211110354 g
- Serving Size 1 1 Serving (73g)
- Sodium 325.836633318836 mg
- Sugar 0.348686110449737 g
- Trans Fat 2.15123916666046 g
- Calories 274 calories
Step-by-step
- Preheat the oven to 350°F.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate 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.
- In a separate bowl and using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.
- Pour HALF of the chocolate batter evenly into the prepared bundt pan.
- Spoon on 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 cooling rack. Allow the cake to cool completely, then refrigerate for 2 hours.
Temperature management during the initial mixing phase dictates whether the cream cheese filling remains suspended or sinks straight to the bottom of the pan. Room temperature eggs and fully softened cream cheese are non-negotiable because cold dairy will seize the batter and create dense pockets. Bakers must ensure the cream cheese reaches a pliable consistency before incorporating the sugar and vanilla extract, otherwise lumps will persist through the baking process.
Testing this cake requires a long wooden skewer inserted past the chocolate layer and deep into the lower tier to verify that the crumb is fully set at 350 degrees Fahrenheit. Metal bundt pans conduct heat aggressively, which browns the exterior before the interior structure finishes solidifying. Pulling the pan at the fifty-five minute mark prevents the cocoa solids from developing an acrid bitterness.
Resting the dessert in the refrigerator for two full hours after cooling on a wire rack transforms the texture from fragile to sliceable. The cream cheese layer firms up significantly during this chilling window, allowing clean knife cuts without smearing the rich chocolate crumb. Moisture redistributes throughout the crumb during this resting phase, deepening the overall flavor profile considerably.
Leftovers stored properly in an airtight container maintain optimal moisture for up to four days due to the combination of sour cream, buttermilk, and oil. Cold storage actually improves the density of the cream cheese core, making the second-day slices significantly richer than those served immediately after chilling.
