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Some of you might be thinking…Annnnooootthhher Chocolate Recipe?? 🙁 Others might be thinking…ANOTHER CHOCOLATE RECIPE!! 🙂 Whichever person you are…I promise this Black Bottom Bundt Cake won’t disappoint, so keep scrolling for the full recipe!
I decided to post this today because it is Christmas time and I always get a bit nostalgic. So many traditions and food memories swirl around for me. My sweet Aunt MeMe used to always make this in a cupcake form for me when I was young. I have SO many fond memories of spending time with her! She was my second mom growing up and she is still one of my very favorite people {except for when she texts me photos of her famous Peanut Butter Bars and I don’t get any}!
Do you love chocolate? Then try these cookie recipes…Cosmic Brownie Cookie, Texas Sheet Cake Cookies and Peanut Butter Cup Stuffed Cookies.
A good chocolate cake is hard to beat. Add a cream cheese filling with mini chocolate chips and chocolate frosting…it doesn’t get much better than that. The one tip I want to be sure and give you is this: the filling is heavier than the chocolate cake batter {which will cause the filling to sink} and so you have to be sure to add 3/4 of the prepared batter to the bundt pan, add filling and then top with the rest of batter.
Prepping the Bundt Pan
I like to be sure to both spray and flour my Bundt pan, that will insure it will turn out nicely. If you are worried about having the white flour against the chocolate cake, then you can always use cocoa in it’s place…like I have in my Better Than Anything Bundt Cake.
Assembling the Black Bottom Bundt Cake
If your cream cheese is super soft you can use a wooden spoon to mix the filling but a hand held mixer can speed things up a bit. Add the mini chocolate chips at the end and combine.
Pour 3/4 of the batter into the Bundt pan and spoon your filling into the center of the batter.
Cover the filling with the remaining batter.
It will take 45-50 minutes for the cake to bake. You can see that the heavy filling is pulling down the top of the cake a bit. Don’t worry because we are going to take care of that.
Microwave a tub of store bought frosting for a few seconds in the microwave {be sure to remove all of the foil}. You will get a wonderful frosting that can easily be spooned over the top of the cake. It will cover any imperfections.
A slice of this cake is pure magic! It takes me back to being 6 in the kitchen of my aunts home and watching her bake. Now I get to share one of my favorites with you.
Black Bottom Bundt Cake
Ingredients
Cake
- 1 box chocolate cake mix
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup sour cream
Cream Cheese Filling
- 8 oz cream cheese {softened}
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Frosting
- 1 can prepared chocolate frosting
Instructions
- Preheat oven to 350 degrees.
- Spray bundt pan with nonstick cooking spray and flour. Set aside.
- To prepare cake batter: Mix cake mix, water, oil, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined. Pour 3/4 of prepared batter into greased bundt pan.
- To prepare the filling: combine softened cream cheese, egg, sugar and vanilla. Mix with wooden spoon or hand held mixer until creamy and smooth. Stir in chocolate chips. Spoon filling over the middle section of cake batter in bundt pan and top with remaining batter. Use a spatula to completely cover filling with batter.
- Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then invert onto cake plate and cool completely.
- Frosting: Remove frosting from container and put into a microwave safe bowl. Microwave on high for 20-25 seconds or until the frosting is thin enough to pour. Using a spoon pour frosting over your black bottom bundt cake and serve or store in refrigerator until ready to use.
Notes
- You can keep the frosting in the container to microwave. Just be sure to get all of the foil cover off before warming in microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my son’s favorite cake I’ve made it twice this week because we love it so much. The last couple of times I’ve made it the filling has come out runny I don’t know what I’m doing wrong? We still love it just the same but I would love for it to look like it’s supposed to and so that the filling is in the middle instead of marbled throughout it. This cake is so moist it melts in your mouth and I get more compliments than I can count. Thank you for posting this recipe 💜💜💜💜💜
This recipe is fabulous! So rich and delicious. And it’s looks amazing!
I am so glad you like it.
This cake is delicious and moist. We love it.