Chocolate Cream Cheese Bundt Cake
Yes, yes, I know it’s the season for pumpkin and apple recipes—but chocolate won the day as it’s a 4-season, 365-days-a-year kind of dessert. Who’s with me?
Once I spotted this recipe for a chocolate bundt cake with its tunnel of sweetened cream cheese running through it, I couldn’t get it out of my mind. It reminded me of cheesecake brownies in cake form, and I adore those.
I’m a firm believer that vanilla exists to enhance chocolate—think devil dogs, whoopie pies, Hostess cupcakes, etc. This is just another example of that principle. If you don’t believe in that philosophy, you can certainly make the cake without the cream cheese filling because as we all know chocolate anything can stand alone!
Chocolate Cream Cheese Bundt Cake
Ingredients for Cake
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. instant espresso
- 1/2 cup canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 tsp. vanilla
- 1/3 cup boiling hot water
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Ingredients for Cream Cheese Filling
- 12 oz. cream cheese, softened to room temperature
- 1 large egg
- 1/3 cup sugar
- 1/2 tsp. vanilla
Ingredients for the Chocolate Glaze
- 4 oz. bittersweet chocolate, chopped
- 1 1/2 tbl. light corn syrup
- 1/2 cup heavy cream
- 1 1/2 tbl. sugar (granulated, not confectioners’)
Directions
Preheat the oven to 350° F and grease a 10-inch bundt pan that holds 12 cups of batter.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and instant espresso together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
Make the cream cheese filling: Using a handheld or stand mixer, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you’ll have to spoon it on top and do your best to spread it around—avoid it touching the sides of the pan. See photo below for a visual. Pour the remaining chocolate batter evenly on top.
Bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out clean with just a few lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. While the cake is cooling and in the refrigerator, make the chocolate glaze.
Directions for Glaze
Place all the ingredients for the glaze in a microwave-safe bowl. Microwave at 50% power for one minute; then stir ingredients. Microwave at 50% power for another minute; then stir again. It should start coming together. Microwave for 30-second intervals at 50% power and whisk until all ingredients have melted and glaze is smooth. At this point, the glaze will be quite runny. Just set it aside on the counter, and it will thicken up. You could put it in the refrigerator for 15 or 20 minutes if you want to speed things up, but I wouldn’t do so until the glaze has cooled to room temperature. You want it to still be pourable, but you don’t want it so thick that you have to spread it.
Drizzle cake with chocolate glaze and allow glaze to set slightly before cutting and serving.
Leftovers keep well stored in the refrigerator for a few days. Allow cake to come to room temperature before serving. I actually prefer to gently warm a slice for 15 seconds in the microwave at 30% power. It’s faster, and the texture is like freshly baked.
Fran’s Notes
Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Source: A slightly adapted recipe from Sally’s Baking Addiction