If you are craving a dessert that combines the rich, deep flavors of chocolate with a luscious, tangy cream cheese center, you are going to adore this Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe. Imagine biting into a moist and tender chocolate bundt cake with pockets of creamy cheesecake swirling inside, then finishing it off with a glossy drizzle of decadent chocolate ganache. It’s a showstopper for any gathering, yet surprisingly easy to pull together with pantry staples and a little love. This recipe promises layers of flavor and texture that feel indulgent but are truly worth every delightful bite.

Ingredients You’ll Need

A metal bowl holds three whole raw eggs with bright yellow yolks sitting on top of dark brown thick liquid and some white creamy substance, likely milk or cream, partially mixed together. A silver whisk rests inside the bowl, touching the ingredients. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, familiar, and each plays a crucial role in creating that perfect balance of texture, moisture, and taste in your Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe.

Unsweetened cocoa powder: Adds intense chocolate flavor and a beautiful dark color to the cake and the pan.
All-purpose flour: Provides structure to the cake and lightness to the cheesecake filling.
Granulated sugar: Sweetens both the chocolate cake and cheesecake layers evenly.
Instant espresso powder: Enhances the chocolate by boosting its richness and complexity without adding a coffee taste.
Kosher salt: Balances sweetness and heightens all the flavors.
Baking soda and baking powder: These leavening agents help the cake rise perfectly, creating a tender crumb.
Eggs: Bind the ingredients and contribute to the cake’s moistness and richness.
Vegetable oil: Keeps the cake moist and tender without weighing it down.
Buttermilk: Adds subtle tang and helps activate leavening.
Cream cheese: The star of the cheesecake filling that is creamy and contrasts perfectly with chocolate.
Vanilla extract or vanilla bean paste: Adds fragrant warmth to the cheesecake layer.
Heavy cream: For making the silky chocolate ganache that’s the perfect finishing touch.
Bittersweet chocolate chips: Provide richness and depth to the ganache.
Vegetable oil (for ganache): Gives the ganache a lovely sheen and smooth texture.
Optional chocolate shavings: For elegant garnish and extra chocolate punch.

How to Make Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe

Step 1: Prepare your Bundt Pan

Spray your bundt pan generously with nonstick cooking spray and then coat it evenly with ¼ cup of the unsweetened cocoa powder. This ensures that your cake releases beautifully after baking with a chocolatey finish on the outside. Set it aside while you mix the batter.

Step 2: Mix the Chocolate Cake Batter

In a large bowl, whisk together the flour, remaining cocoa powder, sugar, espresso powder, kosher salt, baking soda, and baking powder to create a uniform dry mixture. Then add the eggs, vegetable oil, and buttermilk. Stir until everything is silky smooth. Finish by whisking in ¾ cup of hot water, which keeps the batter thin enough for an incredibly moist texture once baked.

Step 3: Make the Cream Cheese Filling

In a separate bowl, beat the cream cheese and sugar until totally smooth and creamy, paying close attention that no lumps remain. Add the egg, vanilla, flour, and salt, and continue mixing until perfectly combined. This filling is rich but light enough to swirl beautifully into the chocolate base.

Step 4: Layer the Batter and Filling in the Pan

Pour two-thirds of the chocolate batter into your prepared bundt pan, smoothing it out gently. Using a small scoop or spoon, add dollops of the cheesecake filling carefully into the center of the batter—make sure you don’t press it to the edges so it can stay distinct. Finally, spoon the remaining chocolate batter over the top, allowing the cream cheese mixture to gently float between the layers during baking.

Step 5: Bake the Bundt Cake

Bake your masterpiece at 350 degrees Fahrenheit for about 55 to 60 minutes. You’ll know it’s ready when the cake springs back lightly to the touch and a wooden pick inserted in the center emerges with just a few moist crumbs. This ensures the cake is perfectly baked without drying out the delicate cheesecake pockets inside.

Step 6: Cool and Chill

After baking, let the cake cool in the pan for about an hour on a wire rack. Once partially cooled, carefully flip the cake out onto the rack or a serving plate. Then chill it completely for at least two hours, which not only helps the cheesecake layer set but also makes slicing cleaner and the ganache topping easier to apply.

Step 7: Prepare and Drizzle the Chocolate Ganache

Heat heavy cream just until it simmers, then remove from heat and stir in bittersweet chocolate chips, salt, and vegetable oil until the mixture is glossy and smooth. Drizzle the ganache evenly over the top of your chilled cake. For an extra special touch, garnish with chocolate shavings if you like. The ganache melts in your mouth and adds decadence to every bite.

How to Serve Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe

A slice of dark chocolate cake with a thick, creamy yellow center layer sits on a white plate with a thin gold rim on a white marbled surface. The dark chocolate outer layer looks moist and rich, topped with small curls and shavings of chocolate scattered around the plate. A silver fork rests beside the cake slice. In the background, another slice of the same cake is on a white plate, placed on a round wooden board, with an orange flower and a light-colored cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling chocolate shavings or even a light dusting of powdered sugar on top of the ganache creates a stunning contrast that’s both visually appealing and enhances the cake’s chocolatey essence. Fresh berries like raspberries can add a pop of color and a pleasantly tart balance too.

Side Dishes

Serve this cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra-rich dessert experience. A cup of strong coffee or a robust black tea complements the cake’s chocolate and cream cheese flavors wonderfully for an afternoon treat.

Creative Ways to Present

Slice the cake into generous wedges and arrange on a beautiful platter with edible flowers or mint leaves to decorate. You could also serve individual slices with drizzled caramel or sprinkle chopped toasted nuts for extra texture and flair. Presentation can turn this cake from a comforting classic into a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

This Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the luscious cream cheese filling and prevents the ganache from melting away or losing its shine.

Freezing

You can freeze slices of the bundt cake individually wrapped in plastic wrap and then in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight when ready to enjoy, and the cake will retain both flavor and texture remarkably well.

Reheating

For the perfect slice with the ganache slightly softened, allow refrigerated or thawed cake to come to room temperature for about 20 to 30 minutes before serving. You can also warm it gently in a microwave for 10 to 15 seconds, but be careful not to melt the ganache too much.

FAQs

Can I use cream cheese that isn’t softened?

For the smoothest filling, soften your cream cheese to room temperature before mixing. Cold cream cheese can cause lumps and lead to a less creamy cheesecake layer in the bundt cake.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This helps maintain the cake’s tender crumb and slight tang.

Is the espresso powder necessary?

While optional, espresso powder intensifies the chocolate flavor without making the cake taste like coffee. It’s an easy way to deepen richness and make the chocolate component truly pop.

Can I make this recipe in a different pan?

A bundt pan is ideal for this cake since it gives a dramatic shape and the cream cheese filling works well in the ring form. If you don’t have one, a regular tube pan could work, but baking times might differ slightly.

How do I get clean slices without the cheesecake filling sticking?

Chilling the cake thoroughly makes slicing cleaner and reduces smudging. Use a sharp knife warmed in hot water and wiped dry before slicing each piece for best results.

Final Thoughts

If you want to impress your family and friends with a dessert that feels both classic and indulgently special, give this Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe a try. The way the creamy cheesecake filling merges with rich chocolate cake and glossy ganache is pure magic on a plate. Trust me, once you make it, it will become a beloved recipe that everyone asks for again and again.