Cheesecake-Filled Chocolate Bundt Cake
A moist dark chocolate Bundt cake made with sour cream and buttermilk, with a ribbon of vanilla cheesecake baked through the middle.
Slice into this dark, tender chocolate Bundt and you will find a creamy ribbon of vanilla cheesecake running through the middle. Sour cream and buttermilk keep the crumb moist, and a splash of hot water deepens the cocoa. Serve it plain or dress it up with caramel or ganache.
Cheesecake-Filled Chocolate Bundt Cake
A moist dark chocolate Bundt cake made with sour cream and buttermilk, with a ribbon of vanilla cheesecake baked through the middle.
Ingredients
Tick the ingredients as you go
Cake batter
Cream cheese filling
Optional topping
Instructions
- 1
Set the oven to 350°F (177°C) and grease the 10-inch Bundt pan well.
- 2
In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, salt and the espresso powder, if you are using it. In a separate bowl, beat the oil, eggs, sour cream, buttermilk and vanilla until smooth. Add the wet mixture to the dry ingredients, pour in the hot water, and mix until no dry streaks remain. Leave the batter to one side.
- 3
For the filling, beat the cream cheese on high speed until completely smooth. Add the egg, sugar and vanilla and beat on medium-high until everything is blended.
- 4
Pour roughly two-thirds of the chocolate batter into the prepared pan. Spoon the cream cheese mixture in an even ring over the batter, making sure it does not touch the sides of the pan. Cover with the rest of the chocolate batter.
- 5
Bake for 55 to 65 minutes. The cake is ready when a toothpick inserted into it comes out with just a few slightly moist crumbs. A particularly large or heavy cake may need a little longer.
- 6
Let the cake sit in its pan for 2 hours. Turn it out onto a rack or serving plate and allow it to cool fully, then refrigerate for 2 hours. Finish with a topping if you like, then slice and serve.
- 7
Keep any leftovers in the fridge for a few days.
Tips & tricks
- Pan: 10-inch Bundt pan with a 12-cup capacity.
- Freezing: Once baked, the cake can go in the freezer for up to 3 months. Let it thaw in the refrigerator overnight.
- Equipment: 10-inch Bundt pan, mixing bowl, whisk, hand or stand mixer and a cooling rack.
- Ingredient temperature: Letting the refrigerated ingredients warm to room temperature helps the batter come together smoothly. Plain yogurt can replace the sour cream, though the result is a little less rich.
- Buttermilk: Do not leave it out. To make a substitute, add 1 teaspoon of vinegar or lemon juice to a measuring cup, top up to 1/2 cup with whole milk, and wait 5 minutes. Lower-fat or non-dairy milk can be used if needed, but the cake will be less moist and rich.
- Hot water: Strong, hot black coffee can be used instead. It will not make the cake taste like coffee; it simply boosts the chocolate. The amount of liquid is deliberately kept to 1/3 cup (rather than 1/2 cup) so the batter is thick enough to hold up the filling.
Fresh & Fusion · https://freshandfusion.com/recipes/cheesecake-filled-chocolate-bundt-cake
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