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Cheesecake Filled Chocolate Bundt Cake
- Prep Time: 20 minutes
- Cooking Time: 1 hour 10 minutes
- Serves: 12
Cheesecake Filled Chocolate Bundt Cake
- Recipe Submitted by maryjosh on 01/10/2017
Ingredients List
- For the filling:
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 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 boiling water
- 1 3/4 cups (7.87 ounces) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 1 tablespoon vanilla
- 5 large eggs, at room temperature
- For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate, chopped
Directions
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.
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.
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