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Chocolate Cream Cheese Bundt Cake with Chocolate Ganache Recipe

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3.8 from 2 reviews

This decadent Chocolate Cream Cheese Bundt Cake combines rich chocolate cake layered with a creamy cheesecake filling, all topped with a luscious chocolate ganache. Perfect for special occasions or any time you want to impress with a moist, flavorful dessert featuring the perfect balance of chocolate and cream cheese.

Ingredients

For the Chocolate Cake

  • 1 cup unsweetened cocoa powder, divided
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 cup buttermilk

For the Cheesecake Filling

  • 12 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 teaspoons all-purpose flour
  • ½ teaspoon kosher salt

For the Chocolate Drizzle

  • ¼ cup heavy cream
  • 4 ounces bittersweet chocolate chips
  • ¼ teaspoon kosher salt
  • 2 teaspoons vegetable oil

Optional

  • Chocolate shavings, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. Prepare Bundt Pan: Spray a standard bundt pan with nonstick cooking spray, then coat it with ¼ cup unsweetened cocoa powder. Shake out any excess cocoa and set aside to prevent sticking.
  3. Mix Dry Ingredients for Cake: In a large bowl, whisk together 1 ¾ cups all-purpose flour, remaining ¾ cup unsweetened cocoa powder, granulated sugar, instant espresso powder, kosher salt, baking soda, and baking powder until well combined.
  4. Add Wet Ingredients for Cake: Add the 3 large eggs, vegetable oil, and buttermilk to the dry ingredients. Whisk until the batter is smooth and uniform.
  5. Incorporate Hot Water: Slowly whisk in ¾ cup hot water to the batter to enhance the cake’s moisture and texture. Once blended, set the batter aside.
  6. Make Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the egg, vanilla extract, flour, and kosher salt, then beat again until fully combined.
  7. Assemble Cake Layers: Pour two-thirds of the chocolate cake batter evenly into the prepared bundt pan. Using a 2-ounce scoop or spoon, dollop the cheesecake filling into the center of the batter, taking care to avoid touching the edges of the pan.
  8. Top With Remaining Batter: Spoon the remaining chocolate cake batter evenly over the cheesecake filling. The cheesecake batter will float and remain encased within the cake.
  9. Bake: Bake the cake for 55 to 60 minutes, or until the cake springs back lightly when touched and a wooden pick inserted near the center comes out with only moist crumbs, not wet batter.
  10. Cool in Pan: Allow the cake to cool in the bundt pan on a wire rack for 1 hour to set the structure.
  11. Unmold and Chill: Carefully invert the cake onto a wire rack or serving plate and chill in the refrigerator until fully cold, at least 2 hours. This step firms up the cheesecake layer and makes slicing cleaner.
  12. Prepare Chocolate Ganache: Heat the heavy cream in a small pot just to a simmer. Remove from heat and add chocolate chips, kosher salt, and vegetable oil. Whisk until the mixture is smooth and glossy.
  13. Drizzle Ganache: Immediately drizzle the chocolate ganache evenly over the chilled cake surface. Garnish with optional chocolate shavings if desired.
  14. Serve: Keep the cake refrigerated until ready to serve to maintain texture and flavor. Slice and enjoy the rich layers of chocolate and cream cheese.

Notes

  • Make sure the cream cheese is softened for a smooth cheesecake filling without lumps.
  • Coating the bundt pan with cocoa powder instead of flour helps maintain the chocolate flavor and prevents sticking.
  • Allowing the cake to chill fully before adding ganache helps the topping to set beautifully.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • The cake keeps well refrigerated for up to 3 days, but it’s best enjoyed within 24 hours for optimal texture.
  • Use room temperature eggs and buttermilk for easier mixing and better batter consistency.

Find it online: https://marthatasty.com/chocolate-cream-cheese-bundt-cake-with-chocolate-ganache-recipe/