Ultimate Chocolate Cream-Swirled Bundt Cake

Ultimate Chocolate Cream-Swirled Bundt Cake! 

Get ready to dive into chocolate bliss with this indulgent cake! Rich, moist chocolate cake swirled with a dreamy, creamy cheesecake-like filling and topped with glossy chocolate ganache and chocolate chips... it’s an absolute must-try! 🍫🍰

🛒 Ingredients

For the Cream Cheese Swirl:

 * 8 oz (225g) cream cheese, softened

 * 1/4 cup granulated sugar

 * 1 large egg

 * 1 tsp vanilla extract

For the Chocolate Cake Batter:

 * 2 cups all-purpose flour

 * 3/4 cup unsweetened cocoa powder

 * 2 tsp baking powder

 * 1 tsp baking soda

 * 1/2 tsp salt

 * 1 cup (2 sticks) unsalted butter, softened

 * 1 1/2 cups granulated sugar

 * 3 large eggs (room temperature)

 * 1 tbsp vanilla extract

 * 1 1/4 cups milk (or buttermilk)

For the Chocolate Ganache & Topping:

 * 1 cup semi-sweet chocolate chips

 * 1/2 cup heavy cream

 * Extra chocolate chips for sprinkling on top

👩‍🍳 Instructions

 * Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a standard 10-inch bundt pan.

 * Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until completely combined and creamy. Set aside.

 * Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

 * Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3–4 minutes).

 * Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

 * Combine: Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined (do not overmix!).

 * Layer in the Pan: Spoon about two-thirds of the chocolate cake batter into the prepared bundt pan, smoothing it out. Create a shallow trench down the center of the batter, then spoon the cream cheese filling into the trench. Cover the filling gently with the remaining chocolate cake batter.

 * Bake: Bake for 45–50 minutes, or until a toothpick inserted into the cake portion comes out clean.

 * Cool: Let the cake cool in the pan for about 15 minutes, then gently invert it onto a wire rack to cool completely.

 * Add Ganache & Serve: Heat the heavy cream until warm (not boiling), pour it over the chocolate chips, and let sit for 2 minutes before stirring until smooth and glossy. Drizzle the ganache generously over the cooled cake and top with a sprinkle of chocolate chips. Slice, serve, and enjoy!