Once again I find myself creating a dessert for my husband. It’s great to have someone to help me fuel my creativity in the kitchen. His request? Some kind of cake with chocolate and cream cheese. I’m in the mood for something fancy looking, so a Bundt pan is my choice today. Chocolate Bundt cake with cream cheese filling? Looks tough, but it’s so simple to make. If you want an easy, impressive dessert, this cake will do the trick. It starts with a boxed cake mix. But we amp up the moisture factor with some sour cream. The impressive part is the surprise cream cheese filling once you cut into the cake. It looks beautiful with the light filling surrounded by a chocolate cake and fudgy chocolate ganache glaze. Give this chocolate Bundt cake with cream cheese filling a try and let me know what you think. Enjoy!
Chocolate Bundt Cake with Cream Cheese Filling
Equipment
- Bundt cake pan
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon all purpose flour
Chocolate Cake
- 1 15.25 (approx) chocolate cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup sour cream
Chocolate Ganache Glaze
- 1/2 cup heavy cream
- 1 tablespoon white corn syrup
- 1 1/3 cups semisweet chocolate chips
Instructions
Preparation
- Heat oven to 350 degrees. Grease and flour Bundt pan; set aside.
Filling
- In medium bowl, use electric mixer to beat cream cheese until smooth. Add sugar and beat until blended. Add egg, vanilla, flour, and salt and combine until fully blended. Set filling aside.
Chocolate Cake
- In large bowl, combine cake mix, water, oil, eggs, and sour cream. Mix on low for about a minute. Scrape down sides of bowl. Mix on medium until fluffy and well blended, about 2 minutes.
- Add one third of the chocolate cake batter to the prepared pan. Smooth to level the top.
- Using a spoonful at a time, add filling mixture on top of third of cake batter in the pan being careful not to let the filling touch the sides of the pan.
- Smooth filling a bit to level.
- Bake 1 hour, or until toothpick inserted in center comes out clean.
- Side will begin to pull away from the edge of the pan. Begin checking for doneness at 50 minutes.
- Let cake cool in pan on wire rack for 15 minutes. Remove from pan directly onto wire rack to cool completely.
Chocolate Ganache Glaze
- For glaze, add heavy cream and corn syrup to 2 cup microwave-safe measuring cup. Microwave for 45 seconds. Whisk to combine. Return to microwave for another 40 seconds or until mixture bubbles around the edges. Remove from heat. Add chocolate chips to heavy cream mixture. Let sit about one minute for chocolate chips to soften.
- Whisk until completely smooth.
- Pour glaze over completely cooled cake on wire rack set over a baking sheet to catch drips.
- Store any leftover cake loosely covered in refrigerator.
