Preheat your oven to 325 degrees F and grease a bundt pan thoroughly.
In a bowl, sift together the flour, black cocoa powder, baking powder, and salt.
In a separate large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract and orange zest.
Mix in the sour cream, oil, and whole milk until smooth.
Gradually add the dry ingredients, alternating with the hot brewed coffee, mixing until just combined.
In a small bowl, beat the cream cheese until smooth and tint with a drop of red food coloring if desired.
Pour half the chocolate batter into the prepared pan, spoon the cream cheese in a ring in the center, and cover with remaining batter.
Bake for 75 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.