Chocolate Cream Cheese Bundt Cake Recipe

1. Preheat the oven to 350 degrees F and grease a 10-inch bundt pan that holds 12 cups of batter.

2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

3. Using a handheld or stand mixer fitted with a whisk attachment (or use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.

4. 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 while preparing the cream cheese filling.

Cream Cheese Filling:

1.  Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain.

2. Beat in the remaining ingredients on medium-high speed until combined.

3. Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top.

4. The cream cheese batter is thick, so spoon it on top and spread it around, avoiding the sides of the pan. 

5. Pour the remaining chocolate batter evenly on top.

6. Bake for 55 to 65 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so it might take longer in the oven.

7. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish.

8. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.

9. Leftovers keep well stored in the refrigerator for a few days.