Cheesecake Filled Chocolate Cake (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 teaspoons all-purpose flour
→ Cake
06 -
3/4 cup unsweetened cocoa powder, Dutch-processed preferred
07 -
6 ounces bittersweet chocolate, finely chopped
08 -
1 tablespoon espresso powder
09 -
3/4 cup boiling water
10 -
1 3/4 cups (7.87 ounces) all-purpose flour
11 -
1 teaspoon salt
12 -
1 teaspoon baking soda
13 -
1 cup sour cream, at room temperature
14 -
1 1/2 sticks (6 ounces) unsalted butter, softened
15 -
2 cups packed light brown sugar
16 -
1 tablespoon vanilla extract
17 -
5 large eggs, at room temperature
→ Glaze
18 -
1/2 cup heavy cream
19 -
2 teaspoons corn syrup
20 -
4 ounces semisweet chocolate, chopped
# Instructions:
01 -
Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
02 -
In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour, mixing until smooth. Set aside.
03 -
Combine the cocoa powder, chopped chocolate, and espresso powder in a large bowl. Pour in the boiling water, cover, and let sit for 5 minutes. Whisk the mixture until smooth and let it cool to room temperature. Once cooled, whisk in the sour cream.
04 -
In a separate small bowl, whisk together the flour, salt, and baking soda.
05 -
In the bowl of an electric mixer, beat the butter, light brown sugar, and vanilla extract for 3 minutes, or until light and fluffy. Add the eggs one at a time, mixing after each addition. On low speed, gradually alternate adding the flour mixture and the cooled chocolate mixture, starting and ending with the flour, until fully combined.
06 -
Pour slightly more than half of the cake batter into the prepared bundt pan. Carefully pour the cheesecake filling into the center, avoiding contact with the edges of the pan. Top with the remaining cake batter.
07 -
Bake the cake for approximately 50 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Allow the cake to cool on a wire rack for 10 minutes before turning it out of the pan. Let it cool completely.
08 -
In a small saucepan, heat the heavy cream and corn syrup over medium heat until hot. Remove from heat and whisk in the chopped chocolate until smooth. Let the glaze cool slightly until thickened.
09 -
Drizzle the glaze over the cooled cake, letting it set at room temperature for about 10 minutes before serving.