Chocolate Bundt Cake with Cream Cheese Filling

Chocolate Bundt Cake with Cream Cheese Filling

I can’t say enough good things about this recipe. It has the perfect crumb, almost falling apart in your mouth. The eggs and buttermilk should be at room temperature. If you happen to be short on time, try dropping your eggs into warm water for about 5 minutes. If needed, you could heat up the buttermilk in the microwave in 10-second increments, stirring between each heating. It should not take more than 30 seconds. Or, if you have some time, make your own homemade buttermilk!

How to Prepare a Bundt Pan

There are a few ways you can prepare a bundt pan. Here are some options:

• Use GOOP (as grandma calls it) or Pan Release. The recipe is simple and when you make it can be stored right in the refrigerator. I spread a generous coat around the bundt pan with a pastry brush. One important aspect of using Goop is when to remove the bundt cake. I prefer to let the cake set in the pan for up to 5 minutes, then invert onto a cooling rack. When allowed to cool to room temperature in the pan, I have found that it doesn’t release as beautifully.
• You can also use the traditional butter + flour method, which is buttering the pan generously and then adding about a 1/4 cup of cocoa powder. (Only use cocoa powder for chocolate cakes; otherwise, use all-purpose flour.) Slowly turn the pan around and around making sure the cocoa powder covers every nook and cranny. Tip it over a garbage can and shake out the excess.
• Baker’s spray is also an option, which is an aerosol pan release spray. The baker’s version states it contains flour, which seems to work best on cakes.