Chocolate Cream Cheese

Image credit: iambaker

Start sifting together the flour, baking powder, baking soda and cocoa powder in a bowl. Set it aside.
With an electric mixer, beat the butter and sugar until it�s smooth. Then, crack in 2 eggs one at a time before adding the vanilla essence.
Add the flour mixture earlier and the evaporated milk gradually, continue to beat at a low speed until all is combined. Scrape the sides of the bowl with a spatula.
Prepare a bundt cake pan that�s greased with butter and dusted with some flour before pouring the batter in.
Bake the cake at 170�C for 15 minutes.
Time for the cream cheese: Start beating the cream cheese, castor sugar, vanilla essence and 1 egg until the mixture is smooth. Fold in sour cream.
Pour the batter over the half-baked chocolate cake. Pour the cheese mixture while the chocolate cake is still hot
Bake for another 40 to 45 minutes at 150�C. The cake is baked when it�s firm to touch on top or you can try inserting a toothpick to test. If it comes out wet with batter, I may have to bake again.
Let cool on a cooling rack and refrigerate for at least 3 hours before slicing and serving.