The Most Delicious Cheesecake Filled Chocolate Bundt Cake

It's no secret, I love to #bake, and I especially love trying new recipes. So when I came across this one, I just had to share it with you all, because it really is that #yummy. I will go as far as to say that it is my favorite #dessert that I have made recently. The rich, moist chocolate cake pairs perfectly with the tangy cream cheese filling. And the addition of the sour cream and shot of espresso really amps up the flavour without making the cake sickly sweet. I'm not a huge fan of overly sweet desserts. So if you are like me, I highly recommend getting out that #bundtcake pan and giving this a go.

Now the glaze wasn't as smooth as I would have liked it to be, but that's because I was rushing and I may have overheated it a tad. Note to self, do not leave glaze unattended on stove and forget about it until the last minute 😜 Also, the cake was straight out of the fridge, so the glaze was setting as soon as I poured it on the cake.


Serves: 12

Prep time: 20mins

Cook time: 1hr 10mins


Ingredients

For the filling:

225g 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

170g bittersweet chocolate, finely chopped

2 teaspoon instant coffee

3/4 cup boiling water

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup sour cream, at room temperature

170g 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

115g semisweet chocolate, chopped


Directions


Preheat the oven to 180°C 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 and chocolate in a large bowl. Dissolve the instant coffee in the boiling water and pour 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.


Recipe Tips


Make sure everything that is stated as room temperature in the recipe, actually is at room temperature. I know a lot of people might want to just skip this bit, especially if you forgot about it and don't want to spend and hour waiting for things to warm up. But trust me, you will regret it later.


Always a good idea to put the flour and cocoa powder through a sieve to get out all the lumps, otherwise your batter may be lumpy. Don't want chunks of flour in your cake now do you.


Now, when I combined everything together for the batter, it looked like it had curdled a bit. But that's ok. Cooks perfectly in the end.


If you make the cake ahead of time and put it in the fridge, make sure it is at room temperature before pouring the glaze over it, otherwise it won't be as smooth and glossy as it should.



If you guys try this scrumptious dessert, please let me know how it turns out in the comments below. Would love to hear. Happy baking!


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©2019 by Tanzima Hassan at The Lotus Creative