• Preheat the oven to 350°F. Prepare a 10-inch bundt pan by spraying it with Baker's spray, using the butter and flour method, or GOOP.
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together oil, 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.

Cream Cheese Filling

• In a separate bowl using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.

Assembly and Baking

• Pour HALF of the chocolate batter evenly into the prepared bundt pan (about 2½ cups).
• Spoon or scoop the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
• Pour the remaining half of the chocolate batter evenly on top.
• Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)
• Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely; then refrigerate for 2 hours.