Cream Cheese Chocolate Bundt Cake




This delicious cream cheese chocolate pound cake is the perfect dessert for any occasion.





For The Cream Cheese Swirl

*¼ cup sugar

*1 (8-ounce) package cream cheese, softened

*1 Egg

*1 teaspoon vanilla

For The Chocolate Cake

*2 cups all-purpose flour

*1½ cups sugar

*1 cup buttermilk*

*½ cup unsweetened cocoa

*½ cup Butter, softened

*3 Eggs

*1¼ teaspoons baking powder

*1 teaspoon baking soda

*1 teaspoon vanilla

For The Glaze:

*200 g chocolate, melted ( optional)





Heat oven to 350°F and generously grease and flour a bundt pan.
For The Cream Cheese Batter:
Beat the cream cheese and sugar until well combined. Add in the egg and vanilla and beat until smooth. Set aside.
For The Chocolate Cake:
In a large bowl, combine all the ingredients beating at a low speed, scraping the bowl often until all ingredients are moistened.

Increase the speed and beat until everything is well combined. Scrape the bowl from the sides as needed.

Pour 3 cups batter into greased and floured 12-cup Bundt pan.
Spoon the cream cheese layer over batter without touching sides of pan and cover with remaining batter.

Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 30 minutes.

Remove from pan; cool completely.
Drizzle melted chocolate over cooled cake ( optional )













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