Cheesecake Swirl Chocolate Bundt Cake
Deliciously moist and fluffy chocolate Bundt cake, swirled with a thick and creamy vanilla cheesecake centre!
Servings: 12 - 14 slices
Calories: 444kcal
Ingredients
For the Cake
- 2 ½ cups (312g) cake flour*
- ½ cup (50g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup (200g) light brown sugar
- ½ cup (100g) caster sugar/granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (226g) unsalted butter melted
- 1 cup (240g) Greek style yogurt
For the Cheesecake Filling
- 1 cup (225g) cream cheese softened
- ¼ cup (50g) caster/granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons plain/all-purpose flour
For the Ganache
- 1 cup (175g) chocolate chips
- ½ cup (120ml) double/heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugars, and whisk until combined. Add the vanilla, melted butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
- Pour half of the batter into the prepared pan.
For the Cheesecake Filling
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg and vanilla, then fold in the flour.
- Spread the cheesecake mixture evenly over the cake batter, then pour the remaining cake batter on top.
- Bake for about 60 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
- Let cool in the pan for 10 minutes before inverting the cake onto a wire rack or serving plate to cool completely.
For the Ganache
- Microwave the heavy cream until very hot, but not boiling.
- Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate chips and whisk until completely melted and smooth. Whisk in the vanilla.
- Leave to cool for 5 - 10 minutes, then drizzle over the cooled cake, and serve.
- For a thicker ganache like pictured, leave to cool completely, then pour it onto the cake, and spread out as desired.
Notes
*Make your own cake flour! Weigh out 2 and 1/2 cups (312g) plain/all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornflour/cornstarch. Sift well.
You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before frosting and serving.
Nutrition
Serving: 1slice | Calories: 444kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 129mg | Sodium: 264mg | Fiber: 2g | Sugar: 32g