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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Prepare a 10-inch bundt pan by spraying it with Baker's spray, using the butter and flour method, or GOOP.
Step 2
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3
In a separate large bowl, whisk together oil, eggs, sour cream, and buttermilk.
Step 4
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
Step 5
In a separate bowl using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.
Step 6
Pour HALF of the chocolate batter evenly into the prepared bundt pan (about 2½ cups).
Step 7
Spoon or scoop the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
Step 8
Pour the remaining half of the chocolate batter evenly on top.
Step 9
Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)
Step 10
Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely; then refrigerate for 2 hours.
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