Cheesecake Filled Chocolate Bundt Cake

Recipe By Tessa Arias
July 24th, 2015
4.24 from 25 votes
4.24 from 25 votes

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Yield: 12 servings

Prep Time: 20 minutes

Cook: 1 hour 10 minutes

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? This recipe is YUM.

Tessa's Recipe Rundown...

Taste: Like straight up chocolate, with a hint of tangy cheesecake goodness!
Texture: Oh man. Rich and moist yet light and fluffy, with a luscious cheesecake filling and crazy fudgy chocolate glaze.
Ease: Easy but messy.
Appearance: Gorgeous gorgeous gorgeous.
Pros: Sassy twist on a classic dessert.
Cons: None!
Would I make this again? Oh yeah.

I have kind of an obsession with desserts that contain a secret surprise filling. Between my recent Fudge Filled Cookies and this Cheesecake Filled Chocolate Bundt Cake, I am apparently on a mission to delight the pants off our taste buds.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

I remember being a kid and my parents ordering the occasional fast food “family meal” that always seemed to come with a bundt cake as a dessert. And you know what? Those cakes were gross. SO insanely dry, bland, and boring. They weren’t even worth eating, unless you’re a kid and just want sugar in any form. I was turned off of bundt cakes for years until I started making my own.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Here are Handle the Heat bundt cakes are actually worth indulging in. Chocolate cakes actually taste like chocolate. Plus they’re RICH as can be, I want you to almost think you’re eating a brownie. But still light and fluffy. A culinary contradiction. Not to mention I don’t do boring simple cakes. I go over the top, like stuffing a cake with cream cheese and drenching it in the thickest, fudgiest glaze possible. Even using ingredients like sour cream and a hint of espresso powder to really amp up the flavor. That’s my kind of cake, and I hope it’s yours too.

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Holly on Instagram made this recipe, “The deep chocolate flavor pairs perfectly with the tangy cream cheese.” Check out her gorgeous photo:

4.24 from 25 votes

How to make
Cheesecake Filled Chocolate Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.


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 boilingย 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


  1. Preheat the oven to 350ยฐF. Spray a bundt pan with nonstick cooking spray.

For the filling:

  1. 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:

  1. 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.
  2. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
  3. In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3ย minutes, or until lightย 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.
  4. 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.
  5. 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:

  1. 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.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    June @ How to Philosophize with Cake — July 24, 2015 at 4:18 am

    That looks incredible! Definitely my kind of surprise ๐Ÿ™‚ love the chocolate glaze too!

  2. #
    Sarah | Broma Bakery — July 24, 2015 at 7:30 am

    I mean, who wouldn’t want surprise cheesecake goodness! It looks SO FLUFFY!

  3. #
    Patty K — July 24, 2015 at 7:45 am

    Looks sinfully delicious!

  4. #
    Emily @ Layers of Happiness — July 24, 2015 at 12:22 pm

    OH my… when I saw you make this on snap chat I was DYING to know what you stuffed it with, and also how to figure out how to become your newest taste-tester. This cake is awesome! Pinned!

  5. #
    Jessica the Baker — July 24, 2015 at 3:45 pm

    Oooh, this is decadent! ๐Ÿ™‚

  6. #
    Fareeha — July 26, 2015 at 1:58 am

    Looks tasty ! I like your photographs too.

  7. #
    Michelle — July 26, 2015 at 8:58 am

    Oh wow!! I love filled bundt cakes! Reminds me of my childhood!! My favorite was chocolate filled with a coconut filling, but this cheesecake one will fit the bill too! And I have everything to bake it!! Happy 18th Anniversary to me and my hubby…we’re having cake tonight!!!

  8. #
    Joanne — July 26, 2015 at 11:27 am

    This cake looks beyond delicious! I am putting this on my to bake list.

  9. #
    Sandra R — July 26, 2015 at 3:17 pm

    Made this yesterday and it is wonderful! The only bobble was trying to keep the filling inside the chocolate cake (not touching the sides). I will have to do something other than pouring it from the bowl next time. But it tasted delicious. Thanks for posting such a winner.

    • #
      Tessa — July 26, 2015 at 5:03 pm

      Happy to hear it Sandra!

  10. #
    Michelle — July 26, 2015 at 7:38 pm

    Addendum: I made this cake today and just had a piece with my husband…oh my gosh! This is so good! My husband said its the best cake he’s ever had!! It turned out perfectly!! I can’t wait to share it with my friends!! Thank you Tessa for a wonderful recipe!!

  11. #
    Gaby — July 27, 2015 at 2:36 pm

    What could be better then my two favorite desserts put into one!!

  12. #
    Karen — July 28, 2015 at 12:56 pm

    This cake was a hit for my daughter’s tenth birthday. It is very moist and delicious!

  13. #
    Vaishnavi — August 2, 2015 at 9:15 am

    I love all of your recipes .. I tried making this cake the other day and I think the batter was way too much for my bundt pan.. I think mine’s a 10 cup bundt pan.. It kinda overflowed .. Is there any way I can cut the recipe to fit my pan? I’m dying to make this cake ๐Ÿ™‚

  14. #
    Cat — December 2, 2015 at 6:21 pm

    Hi Tessa
    Does this need to be set like a regular cheesecake (left in the fridge overnight)?
    Also, will it ok to be made ahead of time? I wonder if the cake will dry out.

    • #
      Tessa — December 2, 2015 at 9:46 pm

      Nope! And should be fine ahead of time ๐Ÿ™‚

  15. #
    Jessica — December 14, 2015 at 6:13 am

    Can I use a store bought cake mix? I know I know…. But I have some that need used up!

    • #
      Tessa — December 14, 2015 at 4:22 pm

      I’ve never tried that for this particular recipe but I don’t see why not!

  16. #
    Teri — December 15, 2015 at 1:54 am

    Hi Tessa… I made this yesterday after a long search for something special for someone special ๐Ÿ™‚ … It turned out really pretty on the outside… hopefully it will be just as beautiful as yours on the inside ๐Ÿ™‚ … My cheesecake filling didn’t look as thick as yours but hopefully it had set as nice as yours through the baking process. Thanks for the fabulous inspiration ๐Ÿ™‚ … Have a wonderful holiday season!!!

  17. #
    Megan — December 27, 2015 at 8:56 pm

    I know this is a bit late, but do you keep this cake on the counter or in the fridge?

  18. #
    Lola — January 4, 2016 at 9:27 pm

    Can’t wait to try. By the way, your ultimate brownies are out of the this world. My 7 year old granddaughter calls them “my” famous brownies. So THANKS!

  19. #
    Leslie — January 21, 2016 at 6:11 am

    absolutely delicious! however, the cheesecake portion fell to the the bottom of the pan, so rather than having the cheescake in the middle, it ended up on the top. What went wrong?

  20. #
    Janice — January 24, 2016 at 7:10 am

    This looked so good, I couldn’t wait to try the recipe. Please tell me what I did wrong. I followed the recipe but what a flop. The cake baked over and at 50 minutes it was burnt on the outside edges, done from the inside top edge to the middle but when I tested the inside the toothpick came out wet. I gave it some extra time for the center to get done but wasn’t successful. My oven is very reliable and operates at the correct temperature, I had the cake on the center rack. After the 10 minute cool in the pan the bottom part came out and the top was left in the pan. I’d love to try again but very hesitant.

  21. #
    Amelia Cahyadi — February 5, 2016 at 6:25 am

    Thank you for the recipe, it was really yummy, but when i try to loose it from the pan after i inverted it, the bundt cake cracked horizontally, revealing the cheesecake. And i noticed the cake kind of hollow inside. Should i tap it in the counter before putting it in the oven? Or is it maybe because i put the cheesecake filling in fridge before? Because when its cooled off it is easier to put them in the middle of the cake. Does this happen to anyone else? Sorry for my bad english.

    • #
      Tessa — February 6, 2016 at 8:17 pm

      Hi Amelia! Yep, sounds like the cheesecake batter was too cold. Keep it at room temperature next time to avoid getting cracks and hollowness.

  22. #
    Kathy — February 21, 2016 at 12:56 pm

    What size bundt pan? 10 cup or 12 cup?

  23. #
    Diana Taylor — February 25, 2016 at 10:25 am

    u defiantly need a 12 cup or bigger if there is of a bundt pan fore this cake mine spilled all over had to place a foil
    under and cooked it for 1 1/2 hr i guess b/c of the bundt pan and it spilled do not know .. ill come back after and let u know how i like it when i taste it

  24. #
    Clay Pendleton — February 28, 2016 at 7:35 am

    The Cheesecake Filling looks good but I feel I would rather whip in some homemade Creme Fraiche with some fluffy white Marshmallow Fluff, powdered sugar and be a Whoopie Pie Cake.

  25. #
    Scott — February 28, 2016 at 6:28 pm

    Wanted to surprise my wife for her birthday so my sons and I followed this to the letter and the unveiling was a disaster! Some came out then more came out then half the cheesecake came out… What a lame recipe

  26. #
    Angela H. — March 1, 2016 at 5:12 pm

    I made this today for my husband’s birthday. The cake came out really delicious and moist. However, I was disappointed in how the cheesecake part came out. In the picture, there’s a nice portion of cheesecake. But in my cake, the cheesecake portion is maybe half as thick as in the picture. Maybe next time I will double the cheesecake portion of the recipe. The chocolate part of the cake is yummy, though! Dense, yet still fluffy and very moist! Glaze is great and shiny.

    • #
      Susan Myers — May 17, 2020 at 9:37 am

      May I ask, what size bundt form did you use?

  27. #
    PhyllisMcLaughlin — March 2, 2016 at 2:18 pm

    Wonderful recipe! Thank you so much. The filling dropped a bit but does not affect the taste or appearance of the cake. Baking time was 80 minutes as opposed to 50 but every oven is different. It really is delicious as well as beautiful and I will definitely make it again.

  28. #
    Ilene — March 6, 2016 at 4:55 pm

    I don’t have espresso powder, any recommendations? I hate to have to buy ingredients I will only use once.

    • #
      Tessa — March 7, 2016 at 9:06 am

      You can just omit it!

  29. #
    Amanda — March 13, 2016 at 7:07 pm

    Hi Tessa! I am somewhat new to your site, I found you through your homemade fudge round recipe (that was fantastic by the way!) My cake is currently in the oven, however, I am having the same issues as many others above, and I am not exactly a novice baker. My cheesecake mix was very runny. About twice as liquidy as a regular cheesecake mix. I am wondering your thoughts on this. Do you think maybe it is over-mixing? Or could it be the egg and vanilla ratio to the flour and cream cheese? My last thought was temperature, maybe the cream cheese should start out on the colder side of room temperature, rather than actual room temperature. I also used a room temperature egg, I grabbed it from the pile of other room temperature eggs. I would love to know your thoughts! Thanks!

  30. #
    Donna — March 14, 2016 at 8:08 am

    Made this for my daughter-in-law’s birthday and family get together. It is a beautiful and delicious decadent cake and a recipe I will repeat often for my chocolate-lover family members.

    • #
      Tessa — March 14, 2016 at 1:59 pm

      Wonderful, Donna! Happy to hear it.

  31. #
    Rob — March 18, 2016 at 8:39 am

    I baked the cake, and it turned out great. Everyone could not stop raving about it. The only problem I had though, was when I removed the bunt pan from the oven for the cake to cool, the cake collapsed a little bit. How can I prevent this from happening?

  32. #
    Teri — March 26, 2016 at 7:01 am

    Cake complete have not tried but the cheesecake part was very runny and it was not over beaten. The glaze us not thick either. Is the recipe missing something? Smells good.

  33. #
    patty coy — March 26, 2016 at 8:28 pm

    I have made this cake twice in the past three weeks. I have read where people have had trouble with this recipe with interest. I just made my second one, which is sitting on the counter ready to be enjoyed at our Easter family dinner tomorrow. It is truly one of the moistest cakes we have ever eaten. Now, here comes the truth. I used a boxed-mix, only I added the sour-cream to the mix. Followed the rest of your directions. Oh, one more thing I did differently was I used ready made icing that I micro-waved to thin it out and drizzled over the cooled cake twice! OMG! The cream-cheese filling is delicious…

  34. #
    Pam — April 8, 2016 at 4:58 pm

    The cake is baking in the oven. I am going to serve it tomorrow evening at my dinner party. Should I go ahead and glaze it tonight or wait until tomorrow afternoon? Should I refrigerate it?

    • #
      Tessa — April 9, 2016 at 6:15 pm

      Hi, Pam! I’m sorry I can’t always get to comments every day. I hope it all turned out ๐Ÿ™‚ It should have worked either way, but I’d recommend refrigerating after glazing.

  35. #
    Michelle — April 11, 2016 at 9:38 pm

    I was glad to see some other comments about the bake time. I’m at about 65 minutes and counting. Smells great, though ๐Ÿ™‚

  36. #
    Melanie — April 15, 2016 at 12:49 am

    Hi Tessa!

    Great looking yummy cheesecake filled chocolate bundt cake! I find 12 servings is too much unless I am baking for a large get together. Can I divide this recipe in half and make it in a 6 cup bundt pan? Also what would the baking time be? Thanks for answering my questions!

    • #
      Tessa — April 15, 2016 at 11:51 am

      I’m not sure, Melanie. Never tried that. I would start at half and just keep a watchful eye on it with a cake tester close by. Good luck!

  37. #
    Suzanne — April 23, 2016 at 7:00 pm

    How would one adjust cook time to make a larger, rectangular cake?

    • #
      Tessa — April 24, 2016 at 5:31 pm

      I’m not sure, I’ve never given it a try. Let us know how it works out if you do ๐Ÿ™‚

  38. #
    Janette — April 23, 2016 at 7:48 pm

    Holy crap this looks amazing! I can’t wait to test it out! Thanks for sharing the recipe!

    • #
      Tessa — April 24, 2016 at 5:30 pm

      Thank you! Hope you try it soon ๐Ÿ™‚

  39. #
    connie monjaras — April 26, 2016 at 10:54 am

    I made this cake for my daughter’s graduation party the dog( St Bernard )got upstairs and ate both cakes one plate was on the table and the other one was on the stairs. ,I,m sure she would have sard it was very good . we ran and bought some cookies.
    I can laugh now lol.

    • #
      Tessa — April 28, 2016 at 11:55 am

      Haha! Oh no!! Darn dogs ๐Ÿ˜‰

  40. #
    Chantelle — April 29, 2016 at 6:24 pm

    OMG….probably one of the best chocolate cakes I’ve EVER had! Was a bit of work but, well worth it ๐Ÿ™‚
    I used a tube pan since I didn’t have a Bundt pan, and cooked it a little longer (15 mins) but it is absolutely delicious!!

    • #
      Tessa — May 1, 2016 at 8:01 pm

      Yay, Chantelle! Thanks so much!

  41. #
    Michelle — April 29, 2016 at 8:30 pm

    Can I use a regular Devils chocolate cake mix ? For this recipe?

    • #
      Tessa — May 1, 2016 at 8:01 pm

      Not sure, I haven’t tried. But I can’t think of any reason it wouldn’t work.

  42. #
    Shweta — May 3, 2016 at 10:52 pm

    It’s a very lovely cake.
    Can I use same recipie for simple 9″ cake with cream cheese frosting from outside rather than filling it inside?

  43. #
    Pattyc — May 4, 2016 at 8:03 pm

    The cake tastes great…..but it stuck to the bundt pan……what a mess…..I squished it together and am going to ice it tomorrow morning…..I did everything you said….but the darn thing stuck……..I guess I will double the recipe for the icing and try to hide the mess! I will try it again….any suggestions on how to keep it from sticking? Thanks!


    • #
      Tessa — May 6, 2016 at 8:53 am

      Oh no!! Did you spray the pan with nonstick cooking spray?

      • #
        Kip Amaya — June 11, 2020 at 12:24 am

        I would like to subscribe but I donโ€™t see a button for it so I am sending you my email if you can please subscribe me

  44. #
    Chrissie — May 13, 2016 at 6:36 am

    Have just made this and looks and smells amazing. Bit worried about the cheesecake layer as definatley not as thick as yours. Took longer to bake too by about 10 mins. Love the recipes.

  45. #
    Maha — May 14, 2016 at 12:19 pm

    I made this the last week ,the cake was yummy but the cheesecake portion was not thick enough i should double the quantity next time!

  46. #
    Sally J — May 14, 2016 at 7:55 pm

    Try adding 6 oz. of chocolate chips to the cheesecake filling!! This was my Hubby’s favorite.

  47. #
    Thu Vo — June 3, 2016 at 8:59 am

    Thank you very much. I absolutely love baking. watch and study all day delicious cake for my children. Are you helping me very happy. you are very talented and beautiful again. It’s great to see what you’ve given recipes and secrets. You’re very cute. I love you. Wish you happiness and beautiful young..

  48. #
    Marls — June 23, 2016 at 1:18 pm

    More help on espresso powder please. Is it the same as ground? I’ve checked with others and several places with no luck. I read through comments that you can omit, but I also appreciate learning no things. I don’t drink coffee. I found an espresso dark ground. Have no idea if that is comparable or not. Thank you.

    • #
      Tessa — June 23, 2016 at 3:27 pm

      Here are the two kinds that I usually use: OR so you can see how they’re labeled. I often find them at Super Target or kitchen stores like Sur la Table or Williams-Sonoma.

  49. #
    Steph — July 22, 2016 at 8:12 am

    It would be super helpful to know what size bundt pan you used. Pan size is essential for any cake recipe.
    This is a recipe I’d love to make but I don’t want to waste ingredients if my pan is too small.

  50. #
    Angela — July 31, 2016 at 9:28 pm

    Made this cake today and it is absolutely delicious. I did not have expresso so I put 2 tbsps. hazelnut instant coffee. Please if you are making this spray and FLOUR your pan. Mine stuck on and left half in the pan. I should have known better.

  51. #
    Maria Pia — August 14, 2016 at 8:28 am

    Instead of using only cream cheese, I mixed the cream cheese with dulce de leche…Heaven

    • #
      Tessa — August 14, 2016 at 9:39 am

      Ohhhh yummy!!

  52. #
    Patricia — August 23, 2016 at 9:36 am

    I like to bake. I try very hard to see if I can bake like you.

  53. #
    Annette — September 11, 2016 at 9:19 am

    This cake turned out perfectly! It’s a great recipe and the cake is moist, delicious and eye catching.
    Thank you!

  54. #
    Kait — September 24, 2016 at 3:23 am

    I wish more of the comments asking questions were answered so I had more piece of mind before trying this recipe! It looks amazing and I would really like to impress a group of friends and can’t afford a flop!

    1. Why several people may have had runnier cheesecake filling/ why the filling dropped

    2. What size bundt pan to use

    3. If some ingredients should be colder or warmer, etc.

    • #
      Tessa — September 24, 2016 at 10:15 am

      Hi Kait, this recipe really isn’t very complicated! This is the exact bundt pan I used:

      All the ingredients that need to be at room temperature are specified in the recipe. I’m not entirely sure why some people had a “runny” filling… but the cheesecake will drop slightly (as it is in the photos).

  55. #
    Gloria — November 15, 2016 at 3:13 pm

    Hi Tessa, Thank you for this recipe. I just got the items need to make it and was wondering how to make the cheesecake filling Khalua flavored? Can I use straight Khalua and is so how much in order not to thin the filling too much? How about mocha? Add melted chips and espresso powder? About how much? Thanks again!

  56. #
    olie — November 25, 2016 at 8:07 pm

    i made this ,,and baked it 50 min and it seems like its not done..cheesecake part yes ,,cake part after isnt then the top is–is it suppose to be like that

  57. #
    olie — November 25, 2016 at 8:16 pm

    What now its glazed ๐Ÿ™

  58. #
    Maisey Phillips — November 26, 2016 at 11:08 am

    Absolutely the best chocolate cake I’ve ever had. I didn’t have cocoa powder so I used an entire bag of semisweet chocolate instead, worked out amazingly.

  59. #
    claere — December 16, 2016 at 12:28 am

    You might want to check you wording on how to bake this kind of cake. For a bunt pan you need to pour a 1/3 of the cake batter into said pan, then add your cheesecake filling, then top with remainder cake batter. This will make the cheesecake at the top of your cake when it’s all finished verses at the bottom. These pictures depicting this cake are deceiving if you decide to follow the actual baking instructions provided for this cake.

  60. #
    Danielle — December 16, 2016 at 6:37 pm

    Would it work to put the cheesecake portion in the pan first? I think it would look pretty on the top of the cake….

  61. #
    Azu — December 21, 2016 at 8:39 pm

    This cake is really good. I reduced about 1/2 cup of the sugar as we don’t really like too sweet. It turned out well. Did not have problem with the cheese filling. It set well after the cake is cooled. The batter is a lot I had to make some into mini muffin. This recipe is a keeper. Tq for sharing your wonderful recipe Tessa.

  62. #
    Pat — January 15, 2017 at 8:05 am

    I like to print out the recipes I try out, but when I printed the bundt cake recipe something weird happened. I jumped to the recipe and clicked on print. The version that printed out was missing several sentences which caused me to panic a bit when I went to make the cake and there was nothing mentioned about where to add the eggs and sour cream! I did manage to figure it out. The printed version on paper did NOT match what my print screen showed—never saw this before. Looked like you edited the recipe to fix it, for the print version, but did not “save”. Hope no one else struggled with the recipe because of this.

  63. #
    FRAV — March 14, 2017 at 6:05 am

    Hi! The cake looks so delish! I will try it this weekend for my brother-in-law’s birthday. I was thinking of baking it in a regular round pan instead of a bundt pan. Can I use a regular round pan and what size should I use? Thank you!

    • #
      Tessa — March 15, 2017 at 10:10 am

      Hello! This recipe was specifically developed for a bundt pan, so I’m not sure if or how another size & shape of pan will work. If you give it a try let us know how it goes!

    • #
      Rohini Banerjee — July 30, 2021 at 4:15 am

      I’d love to know if you tried this out with a regular round cake tin since that’s all I’ve got and am wondering if it would work.

  64. #
    Amber — March 17, 2017 at 9:43 pm

    Hello, i tried making this cake twice now. Both times following your directions. The first time i baked it it was late and i left it cool in the pan overnight. When i took it out in the morning, half the cake was stuck in my pan. I thought it was because i left it in the pan too long. This time i baked it and turned it out after 10 minutes like the recipe states and it still cracked and could not be used. I sprayed pan both times really good, please help!

    • #
      Tessa — March 21, 2017 at 2:42 pm

      Sounds like your bundt pan isn’t nonstick, or maybe its nonstick coating has lost its effectiveness? I’d try greasing it in every cranny with the spray by using a pastry brush. It may just be time for a new pan?

  65. #
    Kathy Currie — April 11, 2017 at 7:04 am

    Did the folks whose filling was a bit thin use fat free cream cheese? That will make a huge difference in the consistency.

  66. #
    Celia — May 11, 2017 at 9:25 pm

    Prep time of 20 min….lol. Took me about 45! Baking right now, pretty sure the cream cheese filling won’t be a surprise on my cake, unless the glaze covers it up. It was impossible for me to not let that amount of filling get to the edges. Crossing my fingers for something that turns out! Planning to store in the freezer for a day as I needed to make it 1.5 days ahead of time and glaze the day of.

  67. #
    Celia — May 13, 2017 at 7:00 pm

    Turned out well though not as pretty as the picture. My cream cheese was not all encased in the chocolate. But it’s delicious and was a hit at my daughter’s birthday party.

  68. #
    Marc — June 1, 2017 at 2:34 pm

    Just made this last weekend and it was outstanding! My cheesecake layer was a little thinner but still a great contrast for such a moist deep chocolate cake, and the ganache was the perfect compliment. I will definitely be trying your other recipes.
    Thank you Tessa

  69. #
    Chloe — June 4, 2017 at 5:30 pm

    Your PINTEREST BUTTON doesn’t work. Can you fix it so I can pin this recipe and others.

  70. #
    Selen — June 10, 2017 at 2:25 pm

    I tried this today and it was AMAZING! And the smell! ๐Ÿ˜€ Thank you <3

  71. #
    Diane Edwards — July 2, 2017 at 8:51 pm

    I was looking at similar recipes on Pinterest and found a cream cheese filling that was the same except it called for 2 TBS instead of 2 tsp of flour. Maybe that is why so many people who made this had a runny cream cheese filling??? My oven is just 2 years old, it took me 65 minutes to cook this bundt cake @ 350′.

    I used my original bundt pan from the 70’s and it also ran over. Next time I will not fill the pan so full.

    My cake came out great after setting for 10 minutes after baking. I brushed the bundt pan completely with soft butter, floured generously, and gently shook out the excess flour.

  72. #
    Christine — July 29, 2017 at 3:08 am

    I gave it a try and it is simply amazing. For a chocolate and cheesecake lover like me this is the perfect combination of both.

  73. #
    Rizza — August 11, 2017 at 6:20 am

    Hi tessa! Can i make this ahead? How do i store it if it will be consumed the next day?

  74. #
    Jan — August 20, 2017 at 11:01 am

    Will this work to make into cupcakes. Looks divine but I need to make cupcakes
    Thank you for your blog. Love it

  75. #
    Sonia — August 21, 2017 at 12:48 am

    The cake is very moist and delicious. Can i use the same quantity if i want o use a round tin instead of a bundt tin? what size round tin do you recommend and how long should i cook it for?

  76. #
    Bonnie — August 28, 2017 at 11:26 am

    Hi Tessa. Just made this yesterday afternoon. It was fun to make. May I suggest something to readers.? When ready to put cake batter in bundt pan, I used a small ladle. Get your favorite ladle and put part of cake batter in pan. Then I used a spoon to put the filling in. I made a well with the small spoon all the way around the pan. Fill it with the filling. Then back to ladle to add rest of cake batter. Now, for me, and husband, there is a lot of chocolate going on, I really couldn’t taste the cheesecake batter with the cake. I needed a stronger flavor. But, it looks pretty. I would give this recipe 4 stars, because the cheesecake batter wasn’t strong enough, cannot taste it. Have fun making this!

  77. #
    Div — September 11, 2017 at 12:10 pm

    Chose to make this for my daughter’s birthday and it was a hit! Everybody loved it.

  78. #
    parth rathod — October 8, 2017 at 9:02 pm

    Hey, it looks like we are eating cheese burst cake. beautiful
    thank you for sharing

  79. #
    Leah McFarlin — October 14, 2017 at 1:54 pm

    Mine is in the oven, so can’t comment on the final results, but if you want to lay your filling in prettily, put it in a ziplock bag and cut the corner off, so you can pipe it in, exactly where you want it to be, like a cake decorator does.

  80. #
    Leah McFarlin — October 14, 2017 at 6:14 pm

    It was a huge hit. I made it for my husband’s b’day. He is not a fan of sweets, so it is always a challenge to find a good cake recipe. I read a few of the comments, so didn’t put all of the batter in my pan…just eyeballed it and it came out perfect. I didn’t read all of the comments soon enough though and some of my cake did stick to the pan (read later to oil AND flour the pan, I had just used spray, per the directions). I just put the pieces back where they belonged and covered it up with glaze. It is a delicious, moist and rich cake. Definitely a hit.

  81. #
    Michelle — October 19, 2017 at 2:27 pm

    How would I adjust the recipe to use the mini bundt pan?

  82. #
    Janice — December 10, 2017 at 1:04 pm

    Made this yesterday for my sister’s birthday. Unfortunately, I forgot to turn the oven timer on and baked it a tich too long, so it was a bit on the dry side (totally my fault, not the recipe). It turned out of the pan beautifully and the chocolatey goodness was deep, dark and decedent. Even my nephew, who is not a dessert guy, went back for a second piece. This one is a keeper. I just have to remember not to forget it’s in the oven!

  83. #
    Anita Delutri — December 11, 2017 at 5:08 pm

    It took longer than 20 minutes to prepare. It definitely had to bake longer than 50 minutes. It was more like 70 minutes. You have to let the cake cool longer than 10 minutes more like 20 minutes before turning over on a plate.

  84. #
    Jose A Matos — December 14, 2017 at 11:19 am

    My name is Jose I’ve been around my mother in the kitchen always looking at her cook,,,,,I took a liking to the kitchen and started cooking at the age of 13yrs old,,, God I love cooking with a passion and like trying new things as well,,I Google pastry baking and came upon your post of chocolate cheesecake,,,,WOW my compliments go out to you,,,I tried it and believe me it didn’t last on the plate,,,as soon as I took it out of the pan and glazed it with strawberry icing and low and behold,,,,I had to make another one my kid’s went crazzzzzy over that cake,,,,thank you very much for sharing you recipe with everyone,,, sincerely yours,,,Jose..

  85. #
    gorma — January 18, 2018 at 6:48 am

    This cake looks and tastes awesome! After reading all of the comments I used a chocolate cake mix and added about 3/4 cup sour cream. I followed the filling recipe but added the 2 Tbs flour others recommended. I received rave reviews from my dinner guests! The cake was super moist and there’s plenty of cheesecake filling. Thanks for everyone’s suggestions!

  86. #
    Ddbell — February 21, 2018 at 12:47 pm

    Just made this cake and followed the recipe exactly. Too much batter for the pan so it overflowed a bit. Although toothpick came out dry and top of cake was almost burnt, when I turned the cake over after cooling a bit, it pretty much fell apart and was goppy in middle including cheesecake filling – it was significantly undercooked.
    I have it in the freezer now trying to firm it up before trying to camouflage it with the chocolate glaze but Iโ€™m not optimistic. Seems to taste wonderful from the gop I got on my hands trying to shape it up but thereโ€™s something wrong with the cook time. I make a lot of cakes and havenโ€™t ever had this happen to me before.

  87. #
    Justin O — April 15, 2018 at 11:02 pm

    I was worried about some of the issues others were having, but I took a chance on this. I’m glad it did, it turned out delicious! I swirled some cherry preserves into the cheesecake to add a little extra pizzazz. I also had the issue with there being more cake than pan, and it baked for about 75 minutes, but it came out well, and it was done all the way through. Thanks for sharing this recipe!

  88. #
    Sabrina — May 7, 2018 at 3:01 pm

    I made this cake exactly as written. It was for my husbandโ€™s birthday. It was incredible!!! OMG! Worth the effort! Only problem, it is dangerous if you are watching your waist ๐Ÿ™‚ Share it. YUM!

  89. #
    Barb — July 27, 2018 at 6:37 am

    Hi Tessa- just saw this recipe for the time. It says 1 1/2 sticks butter (6 oz) wouldnโ€™t that be 12 oz since one stick equals 8 oz? Thanks!

    • #
      Tessa — August 1, 2018 at 11:03 am

      1 stick is 4 ounces!

  90. #
    Barbara Le Breton — August 7, 2018 at 3:58 pm

    I just baked this cake for my husband’s birthday. It’s cooling now so I can’t comment on the taste but I made it exactly as written. My batter wasn’t runny, my cream cheese mixture was easy to put in and it cooked for only 5 minutes longer than suggested. The prep took me a while as I am not a experienced with baking in any way.
    I didn’t have the problems others had and right now it looks perfect. I can’t wait to surprise him tonight when he cuts it open!

  91. #
    Lisa Lewis — August 18, 2018 at 4:46 pm

    I made this for a coworker’s birthday. It was good but mine turned out a bit dry and the cheesecake filling was dry. I’m not sure what I did wrong but I’m going to try it again because it was good enough to want to see if I can do better. Thank you for the recipe!

  92. #
    Penelope Maroules — September 21, 2018 at 5:14 am

    Suggestions. 1…spray the pan well and then powder it with flour or cocoa powder..
    my delicious cake stuck to the bottom of the pan when ot was done. ( I knew this but …DUHHH I followed the recipe.)

    2. For a 10 cup Bundt pan, bake it 60-65 minutes.

    3. Add a couple teaspoons of lemon juice to the cheesecake filling.

  93. #
    ari — October 24, 2018 at 11:50 am

    Sorry, but the cheese filling part was annoying as hell you could’ve suggested a piping bag which is what I think you used..and the measurements feel like they are way too much???. Too calorie heavy and complicated for no reason, I get that it’s dessert but the taste is not to die for. Will not make again.

  94. #
    Brenda — October 26, 2018 at 3:15 pm

    Hi all,
    I made this cake today and it’s so beautiful and taste great even thou you can’t really taste the cream cheese, so my advise is double the CC. I followed the recipe exactly and the cheese was a bit runny, but I put it in the fridge till I was ready for it and spooned it onto the bottom batter and it turned out great…. I only used spray and it never stuck once. Thank you Tessa I am trying to post picture.

  95. #
    MasterRusk — December 5, 2018 at 4:41 am

    Such a beautiful cake! What lovely flavors MasterRusk

  96. #
    Angela M Pratt — December 20, 2018 at 8:18 am

    Hi Tessa,
    This recipe calls for dutch processed cocoa and baking soda. I read somewhere that dutch processed cocoa is usually paired with baking powder for leavening. Is there any truth to this?

  97. #
    Kelly Cappucci — December 24, 2018 at 6:06 pm

    I baked this cake tonight (Christmas Eve). I was a little hesitant due to a lot of the comments about …over flowing…runny cheesecake batter…cake falling apart just to mention a few. I had the ingredients and the time so I decided to give it a shot. I took my time with the prep of the ingredients and being patient paid off! My cake turned out perfect! I did double the cheesecake batter recipe and I piped it in. My cake was awesome! Thanks for this great recipe.

  98. #
    Kim Todorovic — January 5, 2019 at 7:11 am

    Hello. Looking forward to trying this. Have you ever made it ahead of time and froze the cake and then glazed it when itโ€™s defrosted? Curious is everything is still as good. Thanks.

  99. #
    Karen — January 6, 2019 at 1:03 pm

    This was phenomenal. I lowered my temp to 160c after a but because the top was getting overcooked. The cheesecake filling was stunning. The choc cake is very like my favourite choc fudge cake recipe, but I think this is even better, and I’ve tried a ton of choc cake recipes. I’m a cake decorator and always on the hunt for new recipes, takes and spins on things! 10 out of 10 for crumb, moistened, flavour. I bet this would be amazing as a standard shaped cake, doesn’t need torting or frosting. Fabulous, thank you!!!

  100. #
    Anna — January 20, 2019 at 2:40 pm

    Today I made the bunt cake and the only mistake was the cheese cake coming off the side ,and I left the cheese cake filling in the fridge, and I am excited to try it!!

  101. #
    Sue — June 10, 2019 at 4:27 am

    I made this cake as directed. I have what I think is a regular Bundt pan, However, after following the recipe precisely it overflowed as it baked and I scraped almost 4 cups of chocolate blobs off the oven floor.

    It took much longer to bake but looks OK now that it is inverted. Please adjust the recipe or suggest the correct size pan.

  102. #
    Pamela — August 9, 2019 at 12:10 pm

    The batter was delicious, but the cake did not bake up as expected. I baked it for 50 minutes as directed and the toothpick had no crumbs on it at all so I promptly stopped baking, only to discover half an hour later as I was preparing to turn it onto a plate, that the center of it was still nothing more than a battery mess. Too late to put it back in the oven, so my guests are going to have what I will refer to as a chocolate pudding alongside the cake. I can not comment on the taste of the finished product at this time but it definitely needs to be adjusted in some way, but I worry about baking too much longer since my toothpick already was coming out clean. It was very odd, but I do want to attempt it again.

  103. #
    Cathy — September 19, 2019 at 6:37 pm

    What is the butter quantity?

  104. #
    Marion — October 2, 2019 at 3:46 pm

    Beautiful and rich and a winner โ™ฅ๏ธ

  105. #
    return man 3 — October 4, 2019 at 7:11 pm

    I am happy to find this post very useful for me

  106. #
    Sana — October 11, 2019 at 10:16 am

    I just love this recepie. Never fails to impress anyone

  107. #
    Harriet — October 30, 2019 at 2:25 am

    Printed the recipe, I can’t wait make this and dig in.

  108. #
    Janell — December 19, 2019 at 8:59 am

    This sounds amazing! I plan to make it for friends, one of whom is allergic to coffee! ๐Ÿ™ Is there something I can substitute? Thanks!

  109. #
    D — January 29, 2020 at 11:10 am

    Can I use 3/4 cup strong hot coffee in place of the powder and boiling water??

    • #
      Tessa — January 29, 2020 at 1:26 pm

      Of course.

  110. #
    Martie — February 23, 2020 at 3:49 pm

    The cake tastes great the problem I had was my batter I think was twice the size it should be it overflowed my Bundt pan. Also my cheesecake filling was runny so I didnโ€™t have a thick amount in the middle, it ran to the side of the pan what am I doing wrong

  111. #
    Casie — March 9, 2020 at 12:01 pm

    Iโ€™m going to make this and add cherries to the top, similar to a Black Forest cake I grew up with.

  112. #
    wendy — April 3, 2020 at 11:24 am

    Besy ever!!!! Thanks!!!

  113. #
    Kathy D — April 14, 2020 at 6:10 am

    Mine did not turn out well. I realized at the time I made it that I did not have any brown sugar so I used regular white sugar. Maybe that affected it. The cheesecake filling was way too thin and most of it absorbed into the cake. You could barely see it when the cake was cut. The glaze was very runny as well. I let it cool before pouring and most of it ended up dripping down onto the plate. Four bowls later, I’m not sure I would try this again.

  114. #
    Esha Bedi — June 16, 2020 at 6:48 am

    Hello Tessa,

    Kudos yo you for the amazing recipe. I tried making it however the cheesecake sunk to the bottom of the bundt pan. What would have gone wrong?

    Thanks in advance for your response.


  115. #
    Steven E walker — June 23, 2020 at 7:13 am

    I added coconut and pecans to the cream cheese filling.

  116. #
    vin lookup — July 14, 2020 at 9:26 pm

    I read this article. I think you put a lot of effort into creating this article. I appreciate your work. abfi write great.

  117. #
    Cindy :-) — July 24, 2020 at 9:08 am

    This may be the best chocolate Bundt batter you ever make. However, beware when using this recipe. Like many reviewers before me I found an issue with how much batter the recipe creates (I have baked many of Tessaโ€™s recipes and this issue is unusual – they are usually perfect). I used a 12 cup Bundt pan. DO NOT JUST POUR ALL YOUR batter into pan. There is too much. Fill halfway with chocolate, then spoon in the cheesecake filling and top with chocolate batter. Leave 1 1/2โ€ to 2โ€ breathing/rising room. Gently tap pan bottom down to get air bubbles out. You should have enough batter left in your mixing move for a couple of cupcakes and several batter tasting spoonfuls (so good). My cheesecake filling was perfect. I see many people had issues. I would say donโ€™t beat it to death, otherwise you risk turning it into liquid. Check this cake at 30! Mine was done at 36 minutes. Hope my notes help you. Very beautiful and yummy cake. ๐Ÿ™‚

    • #
      Cindy — July 24, 2020 at 9:10 am

      *mixing bowl (sorry for typo)

    • #
      Sandi — April 23, 2021 at 1:48 pm

      I think I remember from the Ultimate Cheesecake Challeng. Tessa had indicated you could beat cream cheese and sugars like crazy but once you add eggs you only beat until eggs are fully incorporated. Otherwise the filling can have issues.

  118. #
    Rhonda — August 4, 2020 at 11:35 am

    How much espresso powder? It isnโ€™t listed in the ingredient list.

  119. #
    Betsy — August 9, 2020 at 4:01 pm

    Do you have to use espresso powder?

  120. #
    Lorrie — August 31, 2020 at 8:04 am

    What do I add instead of Espresso or Coffee? (Allergy)
    Do I just leave that out all together?

    Thank u,

  121. #
    Susan — November 14, 2020 at 9:14 am

    I am traveling by car for thanksgiving. Can this cake not be refrigerated for about 10 hours?

    • #
      Tessa — November 16, 2020 at 1:25 pm

      Since this cake contains cream cheese, I’d recommend storing it in an ice chest!

  122. #
    Shelly Hammerslag — January 1, 2021 at 11:04 pm

    I can’t wait to try your Ultimate Cheesecake recipe. However on the way to that I found the Cheesecake Filled Chocolate Bundt Cake recipe.(Drooling) BUT no grams listed. Normally your recipes list grams. Would it be possible to send the recipe with grams? Please.

  123. #
    Suzanne Holup — January 5, 2021 at 7:18 pm

    Made this cake for my husband’s Birthday. It was Delicious! A Super moist cake. Looked fantastic too as I always like the beautiful look of a bundt cake mold. My husband loved this cake as did all our family. Thank you Tessa for all your wonderful recipes. Just bought your cookbook, The Ultimate Cookie Handbook. It’s amazing and helped me with all my holiday cookie baking this year. Baking has brought a smile to my face during this difficult pandemic time and all those who have enjoyed the desserts I have made. Thank you again for your wonderful recipes and your blog that explains everything so clearly. Getting excited to make my very first Cheesecake in the January 2021 baking challenge and other baking challenges to come. Happy New Year and my best wishes always!

  124. #
    Kirstin Norris — January 30, 2021 at 10:41 pm

    Didnโ€™t last long when I made this and I was definitely told to hang on to this recipe. I used raw Oregon honey (1:1) in place of the sugar and left the glaze off because it looked beautiful naked! The honey added enough moisture and sweetness, so I opted to leave it off.

  125. #
    Sandi — April 23, 2021 at 1:38 pm

    I want to make 2 versions of this cake. The chocolate recipe as is and, I am wanting to make a banana coconut rum cake. Should I just make a banana cake and add the 2 other ingredients or use this chocolate recipe with adaptions

    • #
      Tessa — April 23, 2021 at 2:50 pm

      Hi Sandi, I honestly haven’t tried that, but it sounds delicious! Good luck!

  126. #
    KATY — April 26, 2021 at 2:34 pm

    Can I substitute plain Greek yogurt instead of sour cream? The cake looks wonderful. I am looking forward to making it.

    • #
      Tessa — April 27, 2021 at 12:46 pm

      I haven’t tried that in this recipe, sorry I can’t help! Let me know how it goes if you try it!

  127. #
    Trudy — May 31, 2021 at 8:09 am

    Cake overflowed the pan, did not complete cooking for another 20 – 25 minutes AND it did not come out of pan What a mess !

    • #
      Tessa — June 1, 2021 at 3:01 pm

      Oh no, I’m sorry to hear this! What size is your bundt pan? Also, do you have an oven thermometer? It’s surprising to hear, but many home ovens are off by 15 degrees, which could be why yours took so long to bake. I’ve also got a great article on how to Prevent Bundt Cake Sticking. Hope this helps!

  128. #
    Rohini Banerjee — August 1, 2021 at 12:07 pm

    I’d really like to know if anyone tried this in a regular round springform pan. I am planning to attempt this tomorrow and I don’t have a bundt pan so I am thinking of halving this one to fit into my 9″ pan.

    • #
      Emily — August 2, 2021 at 3:46 pm

      Hi Rohini! We haven’t tried that but don’t see why it wouldn’t work! Sally’s Baking Addiction has a great post detailing sizes of pans/conversions which may be of help to you. Like she notes, be wary of the baking time because the dimensions of the baked good will change. Let us know how it goes!

      • #
        Rohini Banerjee — August 5, 2021 at 2:31 am

        So I gave this a go with my round springform pan and I messed up with putting cream cheese in the cake batter and sour cream for the filling which totally disappeared in the cake batter! With such a blunder to begin with, I really didn’t expect a respectable end result but to my wonderment and utter surprise, it still turned out absolutely decadent. I used a dark chocolate ganache and piped some rosettes for a buttercream frosting and my mom said it was her best birthday cake. Thank you for sharing this gem! I wish I could attach a photo of the cake.

        • #
          Emily — August 5, 2021 at 10:06 am

          Oh no! I’m so happy it still turned out, and what a compliment that your mom said it was her favorite! I’ll bet it was super moist! Rosettes on top sounds absolutely perfect, thanks for letting us know how it went!

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