• Heat oven to 350°. Liberally coat a 12-cup Bundt pan with spray. Set aside.

  • Chop 8 oz chocolate. Microwave 2 minutes, stirring halfway. Cool while starting cake batter.

  • In a stand mixer, beat butter until smooth and creamy. Add 2 cups sugar, beating until smooth, about 3 minutes, scraping down sides of bowl. Beat in eggs, one by one, until blended. On low speed, beat in melted chocolate and vanilla.

  • In a medium bowl, whisk flour, cocoa, baking powder and 3/4 tsp salt. On low speed, beat in half the flour mixture followed by milk and then remaining flour mixture. Spread into prepared Bundt pan.

  • Bake 55 minutes, until cake springs back when lightly pressed. Cool in pan 15 minutes. Invert onto a cooling rack and remove pan. (If cake sticks to pan, don't force it. Flip back over and let cool in pan 15 more minutes. Gently run a spatula in between cake and pan and invert again.) Cool completely.

  • When cool, trim level and slice in half horizontally.

  • Beat cream cheese with 1/2 cup sugar, 1/4 cup heavy cream and a pinch of salt until smooth. In a separate bowl, whip 1/2 cup heavy cream. Fold whipped cream into cream cheese mixture and spread into middle of cake. Refrigerate 1 hour.

  • Finely chop 4 oz chocolate and place in a small bowl. Microwave 1/2 cup heavy cream for 40 seconds and pour over chocolate. Let stand 5 minutes. Whisk until smooth. Remove cake from refrigerator. Pour chocolate ganache over cake, letting it drip down the sides.

Nutrition Facts

541 calories; 31 g total fat; 18 g saturated fat; 280 mg sodium. 64 g carbohydrates; 3 g fiber; 42 g sugar; 8 g protein;