Ingredients
4 ounces bittersweet chocolate
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
1 2/3 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
Dash ground black pepper
1/2 teaspoon salt
1 cup dark hot chocolate, warm

Instructions
1. Preheat oven to 350°F and grease a large bundt pan. Remember to grease the tube in the middle.  

2. Microwave chocolate in a small bowl, stirring every 10 seconds until melted.  

3. In a mixer cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, stir in vanilla. Stir in chocolate and blend well.

4. In a separate bowl, sift flour with baking soda, spices and salt. Alternate adding flour and hot chocolate to the mixing bowl, mixing gently after each addition and starting and ending with the flour mix. The batter will be very wet. Scrape batter into bundt pan and bake for 45 to 60 minutes (until a skewer comes out clean). Let cool completely before removing from pan.



Comments
I have no idea where I found this recipe because it has been in my untried recipe folder for forever.  I was looking for something a bit unusual to serve with my Indian themed Game Day meal and I remembered this recipe.  It seemed like it would work well enough, so I gave it a go.  The result was a very moist, almost fudgy, dense cake.  The chai spices were fantastic and the cake was extremely rich.  

Shown here with Coconut Sorbet.