Triple Chocolate Bundt Cake

Cake Batter - Note that you need 3 separate bowls for the cake batter.

To a medium bowl, add the chopped chocolate; set aside.

To a small sauce pan, add the whole milk, and heat until scalding (just about to boil). For optimal results, the milk should be 170F and you should use a kitchen thermometer to check.

Pour the hot milk over the chopped chocolate and let it stand for 5 minutes.

After 5 minutes, whisk the milk and chocolate together until smooth and let it stand for another 10 to 15 minutes, or until it comes to room temp.

Add the sour cream and whisk to combine. Tip - Make sure not to add the sour cream until the melted chocolate mixture has sufficiently cooled or the sour cream will curdle if it's too hot and you'll need to start over. Set this bowl aside.

To a separate medium bowl, add the flour, cocoa, baking soda, salt, and whisk to combine; set aside.

To the bowl of a stand mixer fitted with the paddle attachment (or a separate large bowl and electric hand mixer), add the butter, brown sugar, and beat on high speed to cream until combined, about 2 minutes. Note - You are not adding cream; cream in this sense is a verb. The mixture will not become completely smooth but has a more crumbly texture.

Add the vanilla, and the eggs one at a time, mixing completely before adding the next egg. Stop to scrape down the sides of the bowl as necessary.

Add half the flour and cocoa mixture, and half the melted chocolate sour cream mixture, to the brown sugar and egg mixture, and mix to combine.

Stop to scrape down the sides of the bowl and repeat the process by adding the remaining half the dry ingredients, the remaining half of the melted chocolate and sour cream mixture, and mix to combine; don't overmix. Set the cake batter aside.

Cheesecake Filling - To a medium bowl, add the cream cheese and beat on high speed with a handheld electric mixture until very smooth. Tip - Your cream cheese needs to be very well softened to room temp or this is nearly impossible. Plan ahead and set it out 60-90 minutes beforehand.

Add the granulated sugar and beat until combined.

Add the eggs, one at a time, beating well after each.

Add the vanilla, melted chocolate, and beat to combine, scraping down the sides of the bowl as needed. Tip - Make sure the melted chocolate has cooled sufficiently to room temp so it doesn't cause the cream cheese to curdle because you would need to start over if that happens.

Assembling the Bundt Pan - Pour half the cake batter into the prepared pan and smooth the top lightly with a spatula; set remainder aside.

Add all the cheesecake filling, evenly distributed around the pan, smoothing and pushing it around the pan lightly as needed.

Top with the remaining cake batter, evenly distributed around the pan, smoothing and pushing it around the pan lightly as needed.

Baking the Cake - Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs but no batter. Notes - This is a big cake so it will take awhile to fully bake. Additionally it has a cheesecake center which also takes a bit longer to bake through. Start checking at 55 minutes, but don't be surprised if it's not done until 70 minutes, depending on your oven, climate, and so forth. Don't take it out of the oven until it's done, irrespective of whatever the time of the clock says. Don't go by the clock, go by your cake!

Allow the cake to cool, in the pan, on a wire rack, for about 10 minutes.

Inverting the Cake - Carefully invert the pan onto a cake stand or serving platter. Note - The cake will still be hot when you invert it so use caution. Tips - If your Bundt pan was well-greased, the cake should invert and "plop" right out. In the very unlikely event that it doesn't, run about 2-3 inches of very hot water in your sink, and place the cake pan in it. The hot water should help to loosen the cake. Additionally, run a paring knife gently around the top of the cake where it meets the pan. Between these two tricks, even stubborn cakes tend to release.

Chocolate Ganache - Chop the chocolate and add it to a small bowl; set aside.* (See Notes)

To a small saucepan or microwave-safe bowl, add the heavy cream, bring it to just boiling or scalding, approximately 170F if you're using a kitchen thermometer.

Pour the hot milk over the chopped chocolate and let it stand for 5 minutes.

Then whisk until the mixture is smooth. Let stand for another 5 to 10 minutes, until it starts to thicken. Tips - You want the ganache at a nice pourable consistency. Not too runny and not too thick or hardened. Watch it and you’ll know when to pour HALF over your Bundt cake. You may not need or want to use all the ganache in this first pass. I like to save the remaining half, or at least some, for serving for a final extra blast of chocolate.

Cake can be chilled before serving, or serve it at room temp. Extra cake will keep airtight in the fridge for at least 1 week. It needs to be refrigerated due to the cheesecake filling. Really rich chocolate cakes like this tend to taste better anyway when they're served chilled. Cake will also keep airtight in the freezer for up to 4 months.