Name: Black Cocoa Butterfinger Bundt Cake
Ingredients: 1 and 3/4 cups all-purpose flour (spooned & leveled); 3/4 cup black cocoa powder; 1 and 3/4 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; optional: 2 teaspoons espresso powder; 1/2 cup canola or vegetable oil; 2 large eggs, at room temperature; 3/4 cup full fat sour cream, at room temperature*; 1/2 cup buttermilk, at room temperature*; 2 teaspoons pure vanilla extract; 1/3 cup boiling hot water*; 12 ounces full-fat brick cream cheese, softened to room temperature; 1/2 cup candy corn; 1/2 cup peanut butter; 1 large egg; 6 tablespoons black cocoa powder; 5 tablespoons butter; 1 cup confectioners’ sugar; ¾ teaspoon vanilla extract; 2 tablespoons hot water, divided

Ingredients

For the cake:

1 and 3/4 cups all-purpose flour (spooned & leveled)
3/4 cup black cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
optional: 2 teaspoons espresso powder
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
3/4 cup full fat sour cream, at room temperature*
1/2 cup buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/3 cup boiling hot water*

For the Butterfinger Cream Cheese Filling:

12 ounces full-fat brick cream cheese, softened to room temperature
1/2 cup candy corn
1/2 cup peanut butter
1 large egg

For the black cocoa glaze:

6 tablespoons black cocoa powder
5 tablespoons butter
1 cup confectioners’ sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

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Instructions

Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
Make the cream cheese filling: First, melt the candy corn in a pot over the stove, slowly and at low heat. Allow it to cool. Then, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Slowly stream in the melted candy corn. Beat in the remaining ingredients on medium-high speed until combined.
Pour about 2/3 of the chocolate batter evenly into the prepared Bundt pan. (Just eyeball it.) Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you’ll have to spoon it on top and do your best to spread it around—avoid it touching the sides of the pan. Pour the remaining chocolate batter evenly on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours.
While it’s cooling, prepare the glaze. Melt the cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat. Stir in confectioners’ sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Leftovers keep well stored in the refrigerator for a few days.

Notes

Cake inspired by Sally’s Baking Addiction

Glaze from Allrecipes