Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp Dutch processed cocoa powder
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 0.75 cup Dutch processed cocoa powder
  • 3 tsp vanilla extract
  • 2.5 cups all purpose flour
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 cup full fat sour cream
  • 1 cup hot brewed coffee
  • 0.5 cup vegetable oil

Instructions:

  1. Preheat and Prep: Set your oven to 350°F and grease your Bundt pan thoroughly using the goop method or butter and cocoa powder.
  2. Beat the Mousse: Combine 8 oz softened cream cheese, 0.25 cup sugar, 1 egg, 2 tbsp cocoa, and 1 tsp vanilla in a small bowl. Beat until completely silky and lump free.
  3. Bloom the Chocolate: Whisk 0.75 cup cocoa into 1 cup hot brewed coffee. Let it sit for 2 minutes until the mixture looks like liquid velvet.
  4. Mix Dry Ingredients: Sift 2.5 cups flour, 1.5 tsp baking soda, 1 tsp baking powder, and 1 tsp salt into a large bowl.
  5. Whisk Wet Ingredients: In a separate bowl, whisk 2 cups sugar, 2 eggs, 0.5 cup oil, 1 cup sour cream, and 3 tsp vanilla.
  6. Combine Slowly: Gradually add the dry ingredients to the wet ingredients, alternating with the coffee cocoa mixture. Whisk until just combined and no flour streaks remain.
  7. Layer the Batter: Pour about two thirds of the chocolate batter into the prepared pan. Use a spoon to create a small trench in the middle of the batter.
  8. Add the Swirl: Carefully spoon the cream cheese mousse into that trench, keeping it away from the edges of the pan.
  9. Seal and Swirl: Top with the remaining chocolate batter. Use a butter knife to gently swirl the mousse into the batter using a figure eight motion. Don't over swirl or the colors will muddy.
  10. Bake to Completion: Bake for 55 minutes until a skewer inserted in the cake (not the mousse) comes out clean.