Archie Johnson
Course: Dessert Cuisine: American Prep Time: 50 minutes Cook Time: 15 minutes Active Time: 25 minutes Total Time: 1 hour 30 minutes Calories: 411kcal
Let’s get started!
– Confectioners' sugar, for dusting – 10 oz Cream cheese, softened – 5 oz Bittersweet chocolate, melted and cooled – ½ cup Unsalted butter, softened
– 1 tsp Vanilla extract – ½ cup Vegetable shortening – 6 Large eggs – 2 cups All-purpose flour – 1 tsp Salt – 2 tbsp Baking powder – 2 cups Granulated sugar, divided
1. Preheat your oven to 350°F (180°C). 2. Grease and flour a 12-cup Bundt or tube pan. 3. In a large bowl, use an electric mixer on medium-high speed to cream together cream cheese, butter, and shortening until light and fluffy, about 5 minutes.
4. In a separate smaller bowl, combine flour, baking powder, and salt. 5. Add this flour mixture to the mixture, mixing on low speed until well blended—it will be thick. 6. Gradually add 1 cup of sugar and eggs one at a time, beating well after each addition.
7. Then, add vanilla and the remaining 1 cup of sugar, continuing to beat until the batter is smooth, scraping down the sides of the bowl as needed. 8. Pour half of the batter into the prepared pan.
9. Drizzle melted chocolate over the batter and swirl a knife through to create a marbled effect. 10. Top with the remaining batter. 11. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan on a wire rack for 15 minutes. 13. Invert the cake onto a serving platter and let it cool completely. 14. Before serving, dust the cake with a generous amount of confectioners' sugar.