We all love Bundt cakes, but what if that Bundt cake was stuffed with cream cheese? Yep. That’s a real dreamy cake you’d have on your hands!
Check out what my pals over at Hugs And Cookies XOXO had to say about this recipe:
“A Chocolate bundt cake with chocolate ganache is awfully yummy. But just imagine that it is filled with a nice tunnel of cheesecake running through it. Oh yea, now we’re talkin! This cake is moist and packed with chocolate flavor. It is anything but the typical dry chocolate cake. The cheesecake is sweet and rich and the ganache is flat out amazing! This cake took a bit of work to pull together but the final result was worth it. I liked this cake best served at room temp after cooling from the oven. You can chill it overnight but bring it back to room temp before serving.”
I think ANYTHING that involves cheesecake is amazing, but when it’s a Bundt cake. Ha! There’s just no comparison, brother.
Ingredients
Filling:
8 ounces soft Philadelphia cream cheese
½ cup Domino sugar
1 Eggland’s Best egg
1 teaspoon McCormick vanilla
2 teaspoons Gold Medal flour
Cake:
¾ cup Toll House unsweetened cocoa powder
6 ounces bittersweet chocolate, finely chopped (I used Ghirardelli)
¾ cup boiling water
1¾ cups flour
1 teaspoon Morton salt
1 teaspoon Clabber Girl baking soda
1 cup Daisy sour cream
12 Tablespoons soft butter
2 cups packed light brown sugar
1 Tablespoon vanilla
5 eggs
Glaze:
½ cup Borden heavy cream
2 teaspoons Karo light corn syrup
4 ounces Hershey semisweet chocolate, chopped
Instructions
Preheat the oven to 350°F.
Spray a bundt pan with Pam w/flour.
Cheesecake Filling
Beat cream cheese and sugar.
Add egg, vanilla, and flour.
Beat well and leave to the side.
Cake
Place the cocoa and chocolate in a heatproof bowl.
Add the boiling water and cover for 5 mins.
Whisk smooth and cool down.
Once cool, whisk in the sour cream addition.
Meanwhile, in a mixer, beat butter, sugar and vanilla until fluffy.
Add one egg at a time.
Combine the flour, salt and baking soda.
Add the dry ingredients alternating with the chocolate mixture.
Pour half in the pan.
Dollop the cream cheese along the center.
Top with more batter.
You can see my cream cheese is at bottom because I added more than half the batter to begin with. Next time, I will definitely add half so my cream cheese layer is a bit higher.
Bake approx 50 mins or until toothpick comes out almost clean.
A few crumbs on the pick is good!
Cool 10 mins and flip out. I then inverted it again.
Glaze
In a small pot, combine cream and corn syrup until hot.
Take off the heat and whisk in the chocolate until smooth.
Pour over the cake.
Let cool before cutting.
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Quick Tip: Serve this delicious cake with your favorite ice cream for a sweet treat!
Thank you to Hugs And Cookies XOXO for this great recipe.
