Instructions

1. Preheat oven to 350°F (175°C).
Grease and flour a bundt pan or deep cake pan.

2. Make the cream cheese filling:
In a bowl, beat cream cheese, sugar, egg, vanilla, and flour until smooth. Set aside.

3. Make the cake batter:
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix well. Slowly stir in boiling water (the batter will be thin).

4. Assemble the cake:
Pour half of the chocolate batter into the prepared pan. Carefully spoon the cream cheese mixture in the center, avoiding the edges. Cover with remaining batter.

5. Bake:
Bake for 50–60 minutes, or until a toothpick inserted comes out clean (avoid the cream cheese center when checking).

6. Cool completely before ganache.

7. Make the ganache:
Heat cream in a saucepan until it begins to simmer. Remove from heat and pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth.

8. Pour ganache over the cake:
Let it drip down the sides. Refrigerate slightly to set, or serve warm if you like it gooey.

 Notes:

• Hide it well… it will disappear fast!

• Store in the fridge for up to 5 days.

• Can be made ahead and frozen (without ganache).