Place all the ingredients together in a bowl and mix well. Pour into the bundt tins, leaving about 1cm from to top. Place the tins on a baking sheet and cook for 25 minutes, then set aside to cool.
Make the icing by melting the chocolate and butter together over a gentle heat. Add the vanilla and cream cheese and allow to warm through gently whilst mixing well to combine.
Once the cakes have cooled, turn out onto a serving plate and fill the centre with molten cream cheese sauce.