Chocolate Choffy Petite Bundt Cakes

1/2 cup butter, softened

4 oz Neufchâtel cream cheese

1 3/4 cup sugar

2 eggs

1 /2 cup light sour cream

2 cup flour

1/2 cup Dutch process unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp sea salt

1 cup strong brew Ivory Coast Choffy (8oz hot water and 4 Tbsp Choffy)

1 tsp vanilla

Chocolate Ganache:

1 1/2 cup semi-sweet chocolate chips

1/2 cup heavy whipping cream

• Brew Choffy and set aside to cool.
• Preheat oven 350 degrees.
• Coat mini bundt pans or a full sized bundt pan with cooking spray; set aside.
• Cream butter and Neufchâtel cream cheese in mixer with beater attachment until smooth.
• Add sugar and mix 2-3 minutes until light and fluffy.
• Add eggs one at time, scraping bowl with each addition.
• Add sour cream; mix and turn off mixer.
• In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
• Add dry ingredients all at once; mix on low until 80% combined.
• Add choffy and vanilla; mix until incorporated but do not over mix.
• Divide into prepared pans.
• Bake for 20-25 minutes (40-45 for full sized) or until toothpick inserted in center removes clean.
• Cool on rack for 5-7 minutes, invert pans and gently tap bottom if needed to release cakes.
• Cool completely.

Chocolate Ganache:

• Place chocolate chips in a small mixing bowl.
• Gently bring cream to a simmer.
• Pour over chocolate chips and allow to sit for 10 minutes.
• Stir until smooth.
• Drizzle over top of cakes and allow small amount cascade down sides.
• Divide evenly oven petite cakes or cover top of full sized cake.
• Serve and Enjoy!