Cheesecake Filled Chocolate Bundt Cake
User Reviews
4.4
Cheesecake Filled Chocolate Bundt Cake
Description
This bundt cake begins with whisking together cocoa powder, chopped bittersweet chocolate, and espresso powder, softened with boiling water and cooled. Flour, salt, and baking soda are mixed separately. The batter is created by creaming unsalted butter with brown sugar and vanilla, adding eggs one at a time, and alternating additions of the flour mixture and melted chocolate mixture with sour cream incorporated for moisture.
The cheesecake filling is prepared by beating cream cheese with sugar, egg, vanilla, and flour until smooth. The cake batter is poured into the prepared pan, followed by the cheesecake filling, then the remainder of the batter, creating distinct layers once baked. After baking, a glaze made from heavy cream, corn syrup, and chopped semisweet chocolate is poured over the cooled cake to form a shiny finish.
This cake slices reveal a rich chocolate exterior surrounding a creamy cheesecake center, combining two classic desserts in one elegant presentation. It is ideal for special occasions where a show-stopping dessert is desired.
Ingredients
For the filling:
- 8 ounces cream cheese at room temperature
- 1/2 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
For the cake:
- 3/4 cup unsweetened cocoa powder preferably Dutch-processed
- 6 ounces bittersweet chocolate finely chopped
- 1 tablespoon espresso powder
- 3/4 cup water boiling
- 1 3/4 cups all-purpose flour 7.87 ounces
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream at room temperature
- 1 1/2 unsalted butter 6 ounces, sticks, room temperature
- 2 cups light brown sugar packed
- 1 tablespoon vanilla
- 5 egg large, at room temperature
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate chopped
Instructions
- Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
For the filling:
- In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.
For the cake:
- Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda.
- Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
- In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3 minutes, or until light and fluffy. Add the eggs, one at a time, until combined. On low speed gradually add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
- Pour a little more than half the batter into the prepared pan. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pour the remaining batter of the filling.
- Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
For the glaze:
- In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.
User Reviews
Overall Rating
4.4
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