Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup hot brewed coffee
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 oz semisweet chocolate chips
  • 1/4 cup heavy cream

Instructions:

  1. Generously grease the Bundt pan with butter and dust with cocoa powder to prevent white streaks on the dark cake.
  2. Sift together flour, cocoa powder, baking soda, and salt; set aside.
  3. Beat the softened butter and brown sugar on medium-high until the mixture is pale and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and sour cream, starting and ending with the dry. Slowly pour in the hot coffee and stir until the batter is smooth.
  6. In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth.
  7. Layer half of the chocolate batter into the pan, spread the cream cheese filling over the center, and top with the remaining chocolate batter.
  8. Bake for 55 minutes or until a tester comes out clean; cool in the pan for 15 minutes before inverting onto a wire rack.
  9. Heat heavy cream until simmering, pour over semisweet chocolate chips, and stir until smooth to create the fudge drizzle.
  10. Allow the cake to cool completely before drizzling the ganache over the top.