Cooking Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan. In a large mixing bowl, combine the boiling water and cocoa powder, stirring until smooth. Gradually add the flour and mix well. In another bowl, cream together the softened butter and sugar until light and fluffy. Combine the butter mixture with the chocolate mixture and blend until smooth.

Pour 3 cups of the cake batter into the prepared Bundt pan. In a separate bowl, prepare the cream filling by beating the cold heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Beat the softened cream cheese with the granulated sugar until smooth and combined. Gently fold the whipped cream into the cream cheese mixture.

Spoon the cream filling over the batter in the Bundt pan, being careful not to touch the sides. Pour the remaining batter over the filling, making sure it covers the cream. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 30 minutes. Carefully remove the cake and let it cool completely on a wire rack. For the glaze, melt the white chocolate and shortening over low heat, stirring constantly until smooth. Drizzle the melted mixture over the cooled cake and let it stand until firm. Optionally, you can repeat the process with dark chocolate glaze.

Serve the cake chilled, and if desired, decorate with chocolate shavings or sprinkles for an added festive touch.