Cheesecake Filled Chocolate Cake

This decadent Cheesecake Filled Chocolate Bundt Cake transforms ordinary gatherings into special occasions with its rich chocolate exterior hiding a creamy cheesecake surprise inside. Topped with a glossy chocolate glaze, this showstopper dessert delivers multiple textures and flavors in every slice.

I first made this cake for my sister's birthday dinner, and the moment everyone discovered the hidden cheesecake center, it became my most requested dessert for family gatherings. Even my chocolate averse nephew asks for seconds every time.

Ingredients

• Cream cheese: Room temperature is essential for the smoothest texture and easiest mixing.
• Granulated sugar: Provides just enough sweetness without overpowering the tangy cream cheese.
• Large egg: Binds the filling and creates that perfect cheesecake texture.
• Vanilla extract: Adds depth and warmth to balance the tanginess.
• All-purpose flour: Provides stability to the filling so it maintains its shape during baking.

• Dutch processed cocoa powder: Creates a deep chocolate flavor and darker color than natural cocoa.
• Bittersweet chocolate: Adds richness and moisture look for bars with 60 to 70 percent cacao.
• Espresso powder: Intensifies the chocolate flavor without making the cake taste like coffee.
• Boiling water: Blooms the cocoa and melts the chocolate releasing maximum flavor compounds.
• All-purpose flour: Measured correctly provides the structure essential for this heavy cake.
• Salt: Enhances all the flavors especially the chocolate.
• Baking soda: Reacts with the acidic ingredients to create the perfect rise.
• Sour cream: Adds moisture and tenderness to the crumb use full fat for best results.
• Unsalted butter: At room temperature creates the best texture use quality butter for best flavor.
• Light brown sugar: Adds moisture and a subtle caramel undertone that complements chocolate.
• Vanilla extract: Enhances all the other flavors choose pure over imitation for best results.
• Large eggs: Provide structure and richness make sure they are truly at room temperature.

• Heavy cream: Creates the perfect pourable consistency for a smooth finish.
• Corn syrup: Adds shine and prevents crystallization for that bakery quality look.
• Semisweet chocolate: Balances sweetness with chocolate intensity use good quality for best results.

Step-by-Step Instructions

Prepare the baking pan:

Thoroughly coat every crevice of your bundt pan with nonstick cooking spray. Pay special attention to the center tube and any detailed areas of the design. This cake is particularly prone to sticking due to its moisture content, so be generous with the spray.

Make the cheesecake filling:

Beat the softened cream cheese and sugar together until completely smooth with no lumps whatsoever about 2 to 3 minutes on medium speed. Add the egg, vanilla and flour, beating until just combined and smooth. The mixture should be thick but pourable. Set aside at room temperature while preparing the cake batter.

Create the chocolate mixture:

Combine the cocoa powder, chopped chocolate and espresso powder in a heat safe bowl. Pour boiling water over this mixture and immediately cover with plastic wrap or a plate. This traps the heat and helps melt the ingredients. After exactly 5 minutes, uncover and whisk thoroughly until completely smooth with no lumps. The mixture will be quite thick and glossy. Allow this to cool to room temperature before proceeding.

Prepare the dry ingredients:

In a separate bowl, whisk the flour, salt, and baking soda until evenly distributed. This ensures even leavening throughout the cake. Make sure there are no lumps in the flour or baking soda.

Finish the chocolate base:

Once your chocolate mixture has cooled to room temperature, whisk in the sour cream until fully incorporated. The mixture will lighten slightly in color and become even more glossy. This step adds richness and ensures the cake stays moist for days.

Cream the butter and sugar:

In your mixer bowl, beat the softened butter, brown sugar, and vanilla on medium high speed for a full 3 minutes until truly light and fluffy. The mixture should increase noticeably in volume and turn several shades lighter. Scrape down the sides of the bowl at least once during this process.

Add the eggs:

Add eggs one at a time, beating for about 30 seconds after each addition. Scrape down the bowl after every two eggs. The batter may look slightly curdled at this point, but that is normal and will smooth out when the dry ingredients are added.

Combine the batters:

With the mixer on low speed, add the flour mixture and chocolate mixture in alternating batches. Start with about one third of the flour, then half the chocolate mixture, another third of flour, remaining chocolate, and end with the last third of flour. Mix just until combined after each addition and scrape the bowl thoroughly between additions.

Assemble the cake layers:

Pour slightly more than half of the chocolate batter into your prepared bundt pan, using a spatula to spread it evenly. Carefully pour the cheesecake filling into the center of the batter, keeping it away from the edges of the pan. This creates a complete ring of filling that will not be visible from the outside. Top with the remaining chocolate batter, completely covering the filling.

Bake to perfection:

Bake in the preheated oven for approximately 50 minutes. The cake is done when a toothpick inserted comes out with moist crumbs but no raw batter. Do not overbake or the cake will become dry. Cool in the pan for exactly 10 minutes before inverting onto a cooling rack. This timing is critical too short and the cake may fall apart, too long and it may stick.

Create the glossy glaze:

Heat the cream and corn syrup in a small saucepan until hot but not boiling. You should see steam rising from the surface and small bubbles around the edge. Remove from heat and immediately add the chopped chocolate. Let stand for 30 seconds, then whisk until completely smooth. Allow to cool slightly until it reaches a thick but pourable consistency.

Apply the finishing touch:

Once the cake has completely cooled, transfer it to your serving plate. Pour the glaze evenly over the top, allowing it to drip naturally down the sides of the cake. Let the glaze set at room temperature for about 10 minutes before serving for the cleanest slices.

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Perfect Timing Matters

Allowing your ingredients to truly reach room temperature is non negotiable for this recipe. Cold cream cheese will leave lumps in your filling, while cold eggs will prevent proper emulsification in the batter. I recommend setting everything out at least two hours before baking. If you are short on time, place the eggs in warm water for 5 minutes and cut the cream cheese and butter into small pieces to speed up the warming process.

Troubleshooting Tips

If your cake sticks to the pan despite greasing, try using a butter and flour combination instead of spray next time. Apply melted butter with a pastry brush to every crevice, then dust with cocoa powder instead of flour to maintain the dark color. Additionally, consider investing in a high quality non stick bundt pan specifically designed for intricate designs.

Serving Suggestions

This cake is sublime on its own but reaches new heights with a few thoughtful accompaniments. Serve slices with fresh raspberries or strawberries for a fruity contrast to the rich chocolate. A dollop of lightly sweetened whipped cream helps balance the intensity, while a scoop of vanilla bean ice cream transforms it into an extraordinary dessert experience. For special occasions, dust the plated cake with edible gold flakes for a truly spectacular presentation.

Frequently Asked Questions

→ How do I prevent the cheesecake filling from sinking?

Ensure the batter is thick enough to support the filling, and don't let the filling touch the edges of the bundt pan.

→ Can I use a different type of chocolate?

You can substitute bittersweet chocolate with semisweet chocolate, but it may alter the richness slightly.

→ How can I make the glaze thicker?

Let the glaze cool for a bit longer before drizzling, as it will thicken as it sets.

→ Can I prepare this cake in advance?

Yes, you can bake the cake a day ahead and store it in an airtight container. Add the glaze before serving for the best presentation.

→ What is the best way to measure flour correctly?

Use a spoon to fluff the flour, then scoop it into a measuring cup and level off with a knife for accuracy.