Cream Cheese Chocolate Bundt Cake

May 15, 2008 at 5:12 pm · Filed under Cakes, Chocolate

Read my review of this recipe.

Ingredients:

Cake:

  • 1 cup strong coffee
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Filling:

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips or 1 cup chopped, toasted pecans

Directions:

Preheat oven to 350°F. Grease and flour a bundt pan.

Bring coffee and butter to a simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan.

Beat together cream cheese and sugar until fluffy. Add egg and vanilla and mix well. Stir in chocolate chips or pecans. Spoon this mixture into the center of the cake batter. Keep this mixture away from the sides of the pan. Swirl with a knife.

Bake for 40 to 45 minutes. Cool in pan for 10 to 15 minutes. Then, remove the cake from the pan to cool completely.

Nutrition:

Substitutions:

A boxed devil’s food cake can be used in place of the homemade chocolate cake. Just prepare it according to the package directions.

Recipe adapted from Bake or Break.

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