Ingredients
For the filling:
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
For the cake:
- 3/4 cup unsweetened cocoa powder, preferably Dutch-processed
- 6 ounces bittersweet chocolate, finely chopped
- 1 tablespoon espresso powder
- 3/4 cup boiling water
- 1 3/4 cups (7.87 ounces) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 1 tablespoon vanilla
- 5 large eggs, at room temperature
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate, chopped
Directions
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Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
For the filling:
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In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.
For the cake:
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Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda.
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Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
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In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3 minutes, or until light and fluffy. Add the eggs, one at a time, until combined. On low speed gradually add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
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Pour a little more than half the batter into the prepared pan. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pour the remaining batter of the filling.
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Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
For the glaze:
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In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.
I do not see the size Bundt pan to use and read comments saying people had theirs overflow. Also can I omit the espresso powder, o one in our family likes coffee. (I know, I know, everyone says you won’t taste it, but coffee drinkers don’t and non coffee drinkers will. I have tasted it in many recipes and friends will say there’s no coffee in this, and the the hostess will say yes there is a bit so….) My question is do I need to sub anything for the espresso powder or just omit it? And the Bundt pan size. Thank you, this looks so delicious!
Hi Deanna! The pan Tessa recommends is linked directly in the recipe card and I’ll link it here for you, too. It’s a 9.51-inch fluted bundt pan. If you already have a bundt pan and it’s smaller than this, we recommend holding back some of the batter, to prevent overflow. As for the espresso powder, it’s there to enhance the chocolate flavor! Lots of our friends and family are non-coffee drinkers who say they do not taste it – but if you prefer, you can leave it out without any other modifications and it’ll still be delicious. Happy baking 🙂
Thank you so much for this amazing recipe! I made it for Father’s Day and it was a huge hit! It did take an extra 15 minutes to bake. I’ll be making this again! A LOT!
wonderfully moist and delicious. I have duck eggs, so I only needed 3 in the cake part. I suspect a lot of commenters here are over mixing, which is causing the overflowed pans. mine did take almost 20 min longer than recipe time, so I used a foil tent to keep the top from burning, and lowered the rack to the bottom after around 60 min, but it still came out lovely.
Well, after an extra 20 min at 300, my cake is done! Came out of the pan perfectly, a big chunk of the inside has the cheesecake layer showing, but its still beautiful! My buddy pan was brand new, but I just ordered the one you recommend and will try it again!
Thank you for the recipe!
I loved the flavor of both the batter and the filling, but I have a brand new bunch pan, and my cake has baked over the edge of the pan, is all over the bottom of the oven, and after 45 min is still real jiggly! The only thing I did different was to weigh out my dry ingredients by the gram. What happened! All I saw was I needed a burnt pan – do they come in different sizes! This cake is quite a bit of work to not have it turn out!
I’m curious about the release effort because of cheesecake. Bundt cakes are notorious for not wanting to release evenly or perfectly…sometimes…no matter how well the pan is prepared. Are there any additional steps to take to ensure a perfect, smooth removal?
Hi Rita! Tessa has a whole article devoted to this topic – check it out here for all Tessa’s best tips on how to prevent bundt cakes from sticking! Hopefully something there will help! Let us know what you think if you give this cake a try 🙂
To keep ANY cake from sticking, I used “Bakers Joy”. Found in grocery stores on the baking isle. Also use it for casseroles or anything baked in oven. Nothing sticks and bakeware washes easy.
About to make this beauty! Any tips on storing it after making it? I figure with cream cheese in there it should be refridgerated? Would love feedback on how to store it and how long it would be good for in the fridge… and whether thawing would be needed?
Thanks!
Hi Yaz! Yes, definitely keep this cake in the fridge, inside an airtight container and/or well wrapped in plastic wrap, to prevent it from drying out as much as possible. It should keep just fine that way for a few days, but we haven’t tested any longer than that, so I can’t say for sure! Pull from the fridge 20 minutes or so before serving, just to take the chill off it a little, for best results. Let us know what you think once you’ve given this cake a try 🙂
I made this and the taste was chocolatey deliciousness. The quantity of the batter overflowed my large bundt pan, so next time I’ll be prepared with a small pan to bake the overflow separately. It came out of the pan perfectly after 10 minutes.
Fantastic cake! I’ll make it again.
This cake is amazingly good. I tried the glaze with honey instead of corn syrup and it came out fine.
I made this today. Turned out great with great chocolaty flavor. Great recipe!
Yay! So happy to hear that, Sarah!!
Any substitute for corn syrup?
We haven’t tried anything else, so I can’t say for sure!
Rather than creamcheese could you do a marscapone filling. I like the lightness it brings over cream cheese
We haven’t tried that, but you’re welcome to experiment! Let us know how it goes if you do 🙂
Can I use box cake mix
We recommend making this recipe as written for best results!
Do you think the cake will turn out well when inverted of the Bundt pan has an intricate pattern – like a “stained Glass” or “Crown Pan”?
Hi Lila! I can’t say for sure, we haven’t tried that! I’d recommend following Tessa’s tips in her article about How to Prevent Bundt Cake from Sticking, and let us know how it goes if you give it a try!
I did cut the sugar in half
I’d really like to know if anyone tried this in a regular round springform pan. I am planning to attempt this tomorrow and I don’t have a bundt pan so I am thinking of halving this one to fit into my 9″ pan.
Hi Rohini! We haven’t tried that but don’t see why it wouldn’t work! Sally’s Baking Addiction has a great post detailing sizes of pans/conversions which may be of help to you. Like she notes, be wary of the baking time because the dimensions of the baked good will change. Let us know how it goes!
So I gave this a go with my round springform pan and I messed up with putting cream cheese in the cake batter and sour cream for the filling which totally disappeared in the cake batter! With such a blunder to begin with, I really didn’t expect a respectable end result but to my wonderment and utter surprise, it still turned out absolutely decadent. I used a dark chocolate ganache and piped some rosettes for a buttercream frosting and my mom said it was her best birthday cake. Thank you for sharing this gem! I wish I could attach a photo of the cake.
Oh no! I’m so happy it still turned out, and what a compliment that your mom said it was her favorite! I’ll bet it was super moist! Rosettes on top sounds absolutely perfect, thanks for letting us know how it went!
Cake overflowed the pan, did not complete cooking for another 20 – 25 minutes AND it did not come out of pan What a mess !
Oh no, I’m sorry to hear this! What size is your bundt pan? Also, do you have an oven thermometer? It’s surprising to hear, but many home ovens are off by 15 degrees, which could be why yours took so long to bake. I’ve also got a great article on how to Prevent Bundt Cake Sticking. Hope this helps!
Can I substitute plain Greek yogurt instead of sour cream? The cake looks wonderful. I am looking forward to making it.
I haven’t tried that in this recipe, sorry I can’t help! Let me know how it goes if you try it!
Disculpe mi pregunta es para que sirve el jarabe de maíz,
Y lo puedo sustituir por otro ingrediente o quitarlo si acaso no lo consigo
Mil gracias por la atencion
Hi Yessi! We haven’t tried this recipe without the corn syrup, so I couldn’t say for sure, but you could try using golden syrup instead, or eliminating it entirely, if preferred. It should not make a huge difference in this glaze! Happy baking 🙂
I want to make 2 versions of this cake. The chocolate recipe as is and, I am wanting to make a banana coconut rum cake. Should I just make a banana cake and add the 2 other ingredients or use this chocolate recipe with adaptions
Hi Sandi, I honestly haven’t tried that, but it sounds delicious! Good luck!
Didn’t last long when I made this and I was definitely told to hang on to this recipe. I used raw Oregon honey (1:1) in place of the sugar and left the glaze off because it looked beautiful naked! The honey added enough moisture and sweetness, so I opted to leave it off.
Made this cake for my husband’s Birthday. It was Delicious! A Super moist cake. Looked fantastic too as I always like the beautiful look of a bundt cake mold. My husband loved this cake as did all our family. Thank you Tessa for all your wonderful recipes. Just bought your cookbook, The Ultimate Cookie Handbook. It’s amazing and helped me with all my holiday cookie baking this year. Baking has brought a smile to my face during this difficult pandemic time and all those who have enjoyed the desserts I have made. Thank you again for your wonderful recipes and your blog that explains everything so clearly. Getting excited to make my very first Cheesecake in the January 2021 baking challenge and other baking challenges to come. Happy New Year and my best wishes always!
I can’t wait to try your Ultimate Cheesecake recipe. However on the way to that I found the Cheesecake Filled Chocolate Bundt Cake recipe.(Drooling) BUT no grams listed. Normally your recipes list grams. Would it be possible to send the recipe with grams? Please.
I am traveling by car for thanksgiving. Can this cake not be refrigerated for about 10 hours?
Since this cake contains cream cheese, I’d recommend storing it in an ice chest!
I made this yesterday for Canada Day. The end result was delicious but it was a bit of a disaster getting there! There was so much batter that I put the bundt pan on a baking sheet. Sure enough, the batter overflowed in a delicious circle all around the pan. And then it took a lot longer than expected – at least 15 minutes more baking time than the recipe said. And then the glaze was way too thin but maybe it’s because I used chocolate chips instead of chopping up chocolate? I managed to thicken it up by adding more chocolate chips. In the end, it was delicious though!!