Chocolate Cake with Cream Cheese Filling

• • --- 2 cups (300g) Mitsides Farina 00 flour
• • --- 1 cup (100g) cocoa powder
• • --- 3 teaspoons baking powder
• • --- ½ teaspoon salt
• • --- 1 cup (230g) sunflower oil
• • --- 1 1/3 cups (300g) sugar
• • --- 4 medium eggs
• • --- 1 teaspoon (5g) vanilla extract
• • --- 1 cup milk

For the Cream Cheese Filling

• • --- 2 packages (400g) cream cheese
• • --- 2/3 cup (100g) powdered sugar
• • --- 1 medium egg
• • --- 1 teaspoon (5g) vanilla extract

For the Ganache

• • --- 1/2 package (100g) dark or milk chocolate
• • --- 2/3 cup (200ml) heavy cream

1. 1. Preheat the oven to 175°C and grease and flour a round bundt pan (with a hole in the middle).
2. 2. In a bowl, sift together the flour, cocoa powder, and baking powder. Add the salt and stir.
3. 3. In the bowl of a stand mixer, combine the sunflower oil and sugar, and beat until the mixture lightens in color and becomes fluffy. Add the eggs one by one, beating until the mixture is fluffy.
4. 4. Add the vanilla extract and gradually add half of the flour mixture. Pour in the milk and continue with the remaining flour.
5. 5. Pour half of the batter into the pan. Using the back of a spoon, create a well in the center to add the cream cheese filling.

For the Cream Cheese Filling:

1. 1. In a bowl, beat the cream cheese with the powdered sugar. Once fluffy, add the egg and vanilla extract. Beat well until the mixture is fluffy.
2. 2. Pour the filling into the well created in the chocolate cake batter (we don't want it to touch the sides, to make unmolding the cake easier). Pour the remaining chocolate batter over the top.
3. 3. Bake in the preheated oven for 50 minutes. Remove from the oven and let it cool. Loosen the edges all around and unmold the cake.

Prepare the Ganache:

1. 1. Melt the chocolate with the heavy cream in a double boiler (bain-marie). Stir gently with a spatula or whisk until it has a smooth and glossy texture.