This Chocolate Bundt Cake with cream cheese filling and white chocolate glaze is a rich, fudgy chocolate cake with a surprise inside. Color it perfect for any holiday.
6ozchocolate bar with 72% cocoa contentchopped fine
1Tablespoonespresso powder
¾cupwater
1 ¾cupall-purpose flour
1teaspoonsalt
1teaspoonbaking soda
1cupsour creamroom temperature
¾cupbutterroom temperature
2cupslight brown sugar
1Tablespoonvanilla extract
5large eggsroom temperature
White Chocolate Glaze
¾cupwhite chocolate chips
3-4Tablespoonswhipping cream or half-n-half
¾cuppowdered sugar
Garnish: sprinklesoptional
Instructions
Preheat oven to 350 degrees. Grease a bundt pan with Crisco or other shortening and dust with flour. Make sure that every groove in the pan has been covered.
Cheesecake Swirl
In a large bowl of an electric mixer, beat cream cheese and sugar until well blended and sugar has dissolved.
Continue beating while adding eggs, vanilla and flour.
Divide into 4 portions. Add the food coloring to 3 of them and leave one plain (in other words, white). Stir well.
Cake
In a 2-cup microwave-safe measuring cup, combine chopped chocolate, dark cocoa powder and espresso powder.
Bring water to a boil and pour over chocolate mixture. Cover for at least 5 minutes or until chocolate is melted.
In a separate bowl, whiks together flour, salt and baking soda.
In a large bowl of an electric mixer, cream the brown sugar and butter until light and fluffy, about 5-7 minutes.
Continue beating while adding eggs, one at a time.
Now that chocolate mixture is cooler, whisk in sour cream and vanilla extract.
Add chocolate mixture to creamed sugar mixture alternately with the flour mixture. Blend until smooth.
Pour half the cake mixture into prepared bundt pan.
Put dollops of different colors of cheesecake on top of cake batter.
Take a sharp knife and swirl colors.
Spoon remaining cake mixture on top of cheesecake.
Bake for 50-60 minutes or until a toothpick inserted in center comes out almost clean. You don’t want the cake to be too done and dry out.
Let cool in the pan on a wire rack for about 10 minutes. When ready to remove the cake, place a wire rack over the top of the cake and holding both the bottom and top racks, invert cake. Remove cake pan and invert back. Let cool completely.
White Chocolate Glaze
Place white chocolate chips and 3 Tablespoon of cream in a microwave safe bowl. Microwave in 30 second-increments, stirring in-between, until chocolate has melted, usually 60-75 seconds total.
Whisk in powdered sugar until smooth. If the glaze seems to thick to pour, add another tablespoon of cream.
Pour glaze over cooled bundt cake and immediately add sprinkles. Sprinkles are optional.
Notes
Store/Freeze
Store the chocolate cream cheese bundt cake in an airtight container in the refrigerator. It will last up to 3 days.You can freeze the cake for up to 3 months. Wrap the cake or individual slices first with plastic wrap and then with aluminum foil. Thaw in the refrigerator overnight.