• Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

Prepare the chocolate cake batter.

• In a large bowl whisk flour, cocoa powder, salt and baking powder. Set aside.
• In another bowl mix butter with sugar and vegetable oil until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
• With the mixer on low, alternate adding gradually buttermilk and flour mixture until all is well incorporated. Set aside.

Make the cream cheese filling.

• In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
• Pour about one third up to half of the chocolate batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the chocolate batter over the cream cheese filling and on the edges.
• Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly into the pan onto a rack for about 10-15 minutes. Invert and cool completely.

Prepare the chocolate ganache.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Pour ganache over the chocolate bundt cake. Let it set slightly before serving.
• Keep the leftovers refrigerated.