Cherry Chocolate Cream Cheese Bundt Cake

You will need:

Cake:
1 3/ 4 cups flour
2 cups sugar
3/ 4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/ 2 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee
1 can (21 ounces) cherry pie filling

Cream Cheese Layer
16 ounces cream cheese
1 large egg
1/2 cup sugar
2 teaspoons vanilla extract

Method:

To Make the Chocolate Bundt Cake – Preheat the oven to 350 degrees and grease a bundt pan with butter and flour or baking spray. Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined. In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk. Add the wet ingredients to the stand mixer on low. Add the coffee to the mixture until just combined. To Make the Cream Cheese Layer – Beat the cream cheese, egg, sugar and vanilla extract together until smooth and creamy. To Make the Cherry Layer: Using a large hole strainer (like a pasta strainer), separate the cherries from the glaze and save the glaze in a small bowl. To Bake: Mix the strained cherries into your cake batter. Add 2/ 3 of the cake mixture to your bundt pan. Add the cream cheese layer carefully with a spoon over the cake mixture. Add the remaining cake batter over the cream cheese mixture. Bake for 55-60 minutes. Let cool completely then remove from pan carefully (if you’re concerned about sticking, remove carefully after 15 minutes). Glaze with the reserved cherry filling glaze.