Ingredients
The following ingredients have 4 Servings
- 1¾ cups (375g) granulated sugar
- 1¾ 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
- 1 cup (168g) semi-sweet chocolate chips
- ½ cup (1 stick, 113g) Challenge unsalted butter
Instruction
- 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.
