Description
A moist and rich chocolate bundt cake with a sweet cream cheese filling in the center. Perfect for birthdays, holidays, or any special occasion when you want an impressive dessert that’s sure to please chocolate lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
- Slowly stir in the boiling water until everything is well mixed. The batter will be thin.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the chocolate batter into the bundt pan. Then, spoon the cream cheese filling over the batter. Finally, pour the remaining chocolate batter on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cake cool in the pan for 15 minutes before flipping it onto a plate to cool completely.
- For extra sweetness, dust with powdered sugar or frost as desired before serving.
Notes
- Make sure your cream cheese is softened before mixing for a smooth filling.
- If your batter is too thick, add a bit more boiling water to achieve the right consistency.
- Always grease and flour your bundt pan properly to avoid sticking.
- Adding 1-2 tablespoons of flour to the cream cheese filling can help prevent it from sinking.
- For best results, allow the cake to cool completely before slicing to let the cream cheese filling set properly.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 45g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg