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5 from 5 votes

Death By Chocolate Bundt Cake

Death By Chocolate Bundt Cake is a chocolate cake with a chocolate cream cheese filling baked in a bundt pan and then topped with chocolate butter ganache.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Death By Chocolate Bundt Cake
Servings: 12
Calories: 589kcal
Author: Amanda Rettke--iambaker.net



  • cups (375g) granulated sugar
  • cups (219g) all-purpose flour
  • ¾ cup (65g) Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick, 113g) Challenge unsalted butter, melted, then cooled slightly
  • 2 large eggs, room temperature
  • ¾ cup (173g) sour cream, room temperature
  • ½ cup (123g) buttermilk, room temperature
  • ½ cup (119g) hot brewed coffee, or hot water


  • 12 ounces (340g) Challenge cream cheese, room temperature
  • ¼ cup (50g) granulated sugar
  • ¼ cup (29.5g) Dutch-processed cocoa powder
  • 1 teaspoon vanilla

Chocolate Ganache

  • 1 cup (168g) semi-sweet chocolate chips
  • ½ cup (1 stick, 113g) Challenge unsalted butter


  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
  • In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.


  • In a medium bowl, beat the cream cheese with a handheld mixer on medium speed until the cream cheese is light and fluffy.
  • Add the sugar, cocoa powder, and vanilla. Start mixing on low speed, increasing to medium speed until light and fluffy.

Assembling and Baking

  • Scrape half of the cake batter into the prepared bundt pan, spread the cream cheese filling in the center, and top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
  • Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the ganache.

Chocolate Ganache

  • Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
  • Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
  • Drizzle the ganache over the cooled cake. (You may not need all of the ganache.) Enjoy!


Calories: 589kcal