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.
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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.
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.
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.
Holly on Instagram made this recipe and says, “The deep chocolate flavor pairs perfectly with the tangy cream cheese.” Check out her gorgeous photo:
Cheesecake Filled Chocolate Bundt Cake
Ingredients
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
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.
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.