Description
Rich and decadent chocolate cake with a delicious cream cheese filling.
Ingredients
Scale
For the cream cheese filling
- 1/2 cup sugar
- 1 teaspoon vanilla
- 8 ounces cream cheese (softened)
- 1 egg
- 12 ounces semi sweet chocolate chips
For the cake
- 2 cups sugar
- 1 cup avocado oil
- 2 eggs
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup hot water
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter (melted)
- 2 teaspoons vanilla extract
- 3–5 teaspoons hot water
Instructions
- Preheat oven to 350 degrees. Grease and flour (or spray) a bundt pan and set aside. Prepare the cream cheese filling. In a small bowl beat together the sugar, vanilla, cream cheese, and egg until smooth. Stir in the chocolate chips and set aside.
- In a large bowl combine 2 cups sugar, oil, and eggs. Beat for 1 minute at high speed. Add the flour, cocoa, baking soda, baking powder, salt, water, milk, lemon juice, and vanilla. Beat at medium speed for 3 minutes.
- Pour half of the batter into the pan. Spoon cream cheese filling on top. Pour on the remaining batter. Bake for 75-85 minutes or until a wooden skewer comes out clean once inserted into the center of the cake. Let cool for 30 minutes in the pan, then flip onto a cooling rack to cool completely.
- Make the glaze. In a small bowl whisk the powdered sugar, cocoa, melted butter, vanilla, and hot water. Drizzle over the completely cooled cake.