Ingredients
Method
- Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with baking spray containing flour.
- In a large mixer bowl, beat the softened butter and cream cheese together until creamy. Add the sugar and beat on high speed for 5 minutes until pale and fluffy.
- Reduce speed to medium. Add the eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift the flour, baking powder, and salt together. With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
- Remove 2 cups of the batter and place it in a separate bowl. Fold the melted chocolate and cocoa powder into this separated batter until dark and fudgy.
- Spoon the batter into the prepared pan, alternating between the yellow vanilla batter and the dark chocolate batter. Run a knife through the batter once in a figure-8 motion to swirl.
- Bake for 55 to 65 minutes, or until a tester inserted into the center comes out with moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the ganache: Pour hot heavy cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth. Pour over the cooled cake.
Notes
Chef's Tip: Ensure your cream cheese is completely room temperature before mixing, or you will end up with small white lumps in your cake batter.