Tessa’s Recipe Rundown
Taste: Tons of rich chocolate, with a surprise of tangy cheesecake goodness!
Texture: Moist, light, and fluffy, with a luscious cheesecake filling and wonderfully fudgy chocolate glaze.
Ease: Simple and fun to make!
Pros: Deliciously decadent twist on a classic cake.
This post may contain affiliate links. Read our disclosure policy.
Cheesecake Filled Chocolate Bundt Cake is pure decadence in cake form.
The only thing that could possibly improve a rich, moist, ultra-chocolaty bundt cake? A secret cheesecake filling.
Finished with the fudgiest chocolate glaze you’ve ever tried, this showstopping bundt cake is as gorgeous as it is indulgent.
Free Baking Science Mini-Course!
From cookies that spread to undercooked brownies, this FREE 5-day Baking Science course helps you conquer common baking challenges and make bakery-worthy treats every time.
Holly on Instagram made this recipe and says, “The deep chocolate flavor pairs perfectly with the tangy cream cheese.” Check out her gorgeous photo:
This Cheesecake-Filled Chocolate Bundt Cake is what dessert dreams are made of. I hope you love it as much as I do!
Sprinkle of Science
How to Make Cheesecake-Filled Chocolate Bundt Cake
How to Make MOIST Cake
- Measure your flour correctly. Accidentally adding too much flour will yield a dense, dry, or crumbly cake. Use the spoon and level method to measure your dry ingredients.
- Brown sugar. Brown sugar adds more moisture than granulated sugar. Whatever you do, do not reduce the amount of sugar in this recipe – learn why here.
- Eggs. This cake contains 5 eggs for richness, fudginess, moisture, and structure. I do not recommend using egg substitutes. Use room-temperature eggs to ensure they blend smoothly into the batter, and use large eggs, about 56 grams in shell. Smaller or larger eggs will yield a different result.
- Sour cream. This helps make the cake more tender and fudgy and activates the baking soda. Be sure to use full-fat sour cream at room temperature. Full-fat plain yogurt will work as a substitute.
- The cocoa powder. More on this just below.
The Cocoa Powder
I recommend using Dutch processed cocoa powder, for an intense but smooth chocolate flavor. I particularly love Guittard or Penzey’s Dutch cocoa powder products.
Dutch-process cocoa powder also typically has a higher fat content compared to grocery store natural cocoa powder products. The latter is often chalky and zaps moisture in your cakes. Learn more about Natural vs. Dutched cocoa powders here.
If you must, you can use natural cocoa powder with as a 1:1 substitute. Note that the color, texture, and chocolate flavor will change.
The Chocolate
This cake batter contains bittersweet baking chocolate for richness AND Dutch-process cocoa powder for tons of pure chocolate flavor.
The fudgy chocolate glaze uses melted semi-sweet chocolate. Feel free to use milk or bittersweet chocolate, if you prefer – just note that this will alter the overall sweetness of the ganache. Learn more about Chocolate in Baking here.
Note: Avoid using chocolate chips in place of freshly chopped baking chocolate, they don’t melt down as smoothly and won’t incorporate into the batter quite as evenly.
The Espresso Powder
Espresso powder helps enhance the chocolate flavor! The hint of espresso enhances the chocolate flavor without actually tasting like coffee.
You can also use strong hot coffee instead. You can also omit it, if preferred.
Use the Right Pan!
This recipe uses a 9.51-inch bundt pan, like this one. If your pan is a little larger, that’s fine, but don’t use a smaller pan as the cake will overflow.
How to Prevent Cheesecake-Filled Chocolate Bundt Cake From Sticking to the Pan
- Coat the bundt pan with melted shortening and work it into every nook and cranny with a silicone pastry brush right before pouring the batter into the pan. If this is done too early, the grease will slide down the sides of the pan and leave you with an uneven coating.
- Alternatively, use Baker’s Joy spray. While I don’t prefer to use nonstick sprays because they can damage the nonstick coating on baking pans over time, Baker’s Joy does work well. It just may reduce the lifetime of your pan.
- Check out my article on How to Prevent Bundt Cake from Sticking for more tips.
How to Store
Store this cake inside an airtight container in the fridge for up to 3 days. We have not tried freezing this cake.
More Recipes You’ll Love:
Cheesecake Filled Chocolate Bundt Cake
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the 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
For the 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
- 5 large eggs, at room temperature
For the glaze:
- 1/2 cup (119 grams) heavy cream
- 2 teaspoons corn syrup
- 4 ounces (113 grams) 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. Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda and set aside.
- 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 cooled 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.
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This sounds amazing! I plan to make it for friends, one of whom is allergic to coffee! 🙁 Is there something I can substitute? Thanks!
Printed the recipe, I can’t wait make this and dig in.
I just love this recepie. Never fails to impress anyone
I am happy to find this post very useful for me
Beautiful and rich and a winner ♥️
What is the butter quantity?
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.
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.
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!!
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!!!
Hello. Looking forward to trying this. Have you ever made it ahead of time and froze the cake and then glazed it when it’s defrosted? Curious is everything is still as good. Thanks.
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.