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Cheesecake Filled Chocolate Bundt Cake Recipe

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4.4 from 11 reviews

This decadent Cheesecake Filled Chocolate Bundt Cake combines rich, moist chocolate cake with a smooth and creamy cheesecake center, topped with a luscious chocolate glaze. Perfect for celebrations or an indulgent dessert, this recipe blends intense cocoa flavors with the tangy cream cheese filling, baked to perfection in a bundt pan.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons all-purpose flour

Chocolate Cake

  • 3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch-processed
  • 6 ounces (170 grams) bittersweet chocolate, finely chopped
  • 1 tablespoon espresso powder
  • 3/4 cup (177 grams) boiling water
  • 1 3/4 cups (222 grams) all-purpose flour, measured correctly
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup (228 grams) sour cream, at room temperature
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) packed light brown sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs, at room temperature

Chocolate Glaze

  • 1/2 cup (119 grams) heavy cream
  • 2 teaspoons corn syrup
  • 4 ounces (113 grams) semisweet chocolate, chopped

Instructions

  1. Preheat and prepare bundt pan: Preheat your oven to 350°F (175°C) and generously spray a bundt pan with nonstick cooking spray to ensure easy removal of the cake after baking.
  2. Make the cheesecake filling: Using an electric mixer, beat together the cream cheese and granulated sugar until smooth and well combined. Then, add the egg, vanilla extract, and flour, mixing until fully incorporated. Set this cheesecake filling aside.
  3. Prepare the chocolate mixture: In a large bowl, combine the cocoa powder, finely chopped bittersweet chocolate, and espresso powder. Pour boiling water over the mixture and cover it, allowing it to sit for 5 minutes to melt and soften the chocolate.
  4. Mix dry ingredients: While the chocolate is steeping, whisk together the flour, fine sea salt, and baking soda in a separate small bowl. Set this aside.
  5. Smooth the chocolate: Whisk the chocolate mixture until smooth and let it cool to room temperature. Once cooled, whisk in the sour cream until fully blended.
  6. Cream butter and sugar: In a mixing bowl, beat the unsalted butter, packed light brown sugar, and vanilla extract with an electric mixer for about 3 minutes, or until the mixture becomes light and fluffy.
  7. Add eggs: Add the eggs one at a time to the butter mixture, beating after each addition until well combined.
  8. Combine batter: Gradually add the flour mixture and the cooled melted chocolate mixture to the butter mixture alternately, starting and ending with the flour mixture. Mix on low speed until the batter is smooth and uniform.
  9. Assemble the cake: Pour slightly more than half of the chocolate cake batter into the prepared bundt pan. Carefully spoon the cheesecake filling into the center of the batter, being careful not to let it touch the edges of the pan. Then, pour the remaining chocolate batter over the filling, covering it completely.
  10. Bake the cake: Place the bundt pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the chocolate batter comes out with moist crumbs, indicating the cake is done. Let the cake cool on a wire rack for 10 minutes.
  11. Unmold and cool: After 10 minutes, carefully turn the cake out of the bundt pan onto the wire rack and allow it to cool completely to room temperature.
  12. Prepare the chocolate glaze: In a small saucepan, heat the heavy cream and corn syrup over medium heat until hot but not boiling. Remove from heat and whisk in the chopped semisweet chocolate until the mixture is smooth and fully combined. Let the glaze cool slightly until it thickens to a drizzleable consistency.
  13. Glaze the cake: Drizzle the slightly thickened chocolate glaze evenly over the cooled bundt cake. Allow the glaze to set at room temperature for about 10 minutes before slicing and serving.

Notes

  • Use room temperature ingredients for smoother mixing and better texture.
  • Ensure the cheesecake filling does not touch the edges of the pan to avoid leakage during baking.
  • Let the glaze cool just enough to thicken but still be pourable for perfect drizzling.
  • For extra flavor, serve with fresh berries or a dollop of whipped cream.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Find it online: https://lauracooks.com/cheesecake-filled-chocolate-bundt-cake-recipe/