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Black Bottom Cake

  • Yield: 10 1x



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 canola 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
  • 35 teaspoons hot water


  1. 1) 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.
  2. 2) 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.
  3. 3) 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.
  4. 4) Make the glaze. In a small bowl whisk the powdered sugar, cocoa, melted butter, vanilla, and hot water. Drizzle over the completely cooled cake.