Black Bottom Bunt Cake (under construction)

By Lsweetnell

Can make as a layer cake but a bunt cake works and looks the best.


By all means you can use a regular chocolate cake mix for this if you wish, just follow the regular box instructions to make the cake batter.

Be adventurous, add Kahlua in place of some of the liquid. Use other flavor cake mixes, spice cake, coconut cake...You could leave out the chocolate chips.

If you use a fruit in the cream cheese mixture, ensure that the fruit is well drained.

Use a yellow cake with the juice from a can of crushed pineapple in the cake mix instead of water. (ensure that the juice equals the amount of liquid needed, if not add water. For the cream cheese mixture, drain the pineapple well, even blot the actual drained pineapple to get most of the moisture out.

I like making things that can be changed up as you wish instead of creating 18 versions of basically the same thing.

I have never seen this cake made in this form before, so I am hoping that this is an original invention thought it didn't take a brain surgeon to come up with. Albeit, it is basically a giant black bottom cupcake. 2015

Ingredients

• Chocolate Cake
• 2 cup(s) all-purpose flour
• 1 cup(s) unsweetened cocoa
• 1 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
• 1 cup(s) packed brown sugar
• 1 cup(s) granulated sugar
• 3 large eggs
• 2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) low-fat buttermilk
• {for the cream cheese mixture}
• 1 8 oz package of cream cheese
• 1 egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 12 ozs semi sweet chocolate chips
• {chocolate syrup for finish}

Preparation

Step 1

Prepare cake with chocolate cake ingredients listed above. Or use favorite chocolate cake mix following the usual instructions. Set batter aside.
Prepare cream cheese mixture with ingredients listed above. Set mixture aside.
Generously spray or butter and flour a bunt pan.
Add a layer of the chocolate cake mix, about one third.
Add a layer of the cream cheese filling tying not to touch the edges of the cake batter or the pan. So basically leave 1/2 inch gap on the sides of the cake batter you have already poured.
Add another layer of the cake batter, about half of what you have left
Add another layer of the cream cheese mixture
Top with the rest of the cake batter.
Dollop the top of the cake with the remainder of the cream cheese mixture. Do not make symmetrical dots - rather place randomly some long streaks, some round. When you place the dollops
on top, press the mixture slightly into the cake batter.
Bake at 350 degrees for 35 minutes.
Remove from oven, let cool for 10 minutes, remove from bunt pan.
Let cool completely.
Just before serving drizzle chocolate syrup slightly streaking the cake. Do not cover the cake with chocolate syrup.

Dedicated to Katelynne and Victoria, my beautiful grand daughters.