Cream cheese-filled chocolate bundt cake

Cream cheese-filled chocolate bundt cake

Bundt cake al cioccolato ripiena di formaggio

By
From
The Italian Baker
Serves
10-12

My customers at the shop love everything I bake with cream cheese. There is something about cream-cheese cakes that is hard to explain – maybe it’s the tangy flavour paired with deep, dark chocolate, or just the creaminess the cheese provides. The fact is, any cake made with cream cheese has something extra, and this bundt cake is no exception. Not only are bundt cakes designed to be a stunning centrepiece on the table, but they are also fun to make.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
250g cream cheese
135g caster sugar
1 egg
1 teaspoon vanilla paste or extract
2 teaspoons plain flour

For the cake

Quantity Ingredient
140g good-quality dark chocolate, finely chopped
80g good-quality cocoa powder, plus extra for dusting
180ml boiling water
280g plain flour, sifted
1 teaspoon salt
1 teaspoon bicarbonate of soda
250g sour cream
170g butter, at room temperature, plus extra for greasing
400g caster sugar
1 teaspoon vanilla paste or extract
5 eggs, at room temperature

For the glaze

Quantity Ingredient
120ml double cream
2 teaspoons golden syrup
110g good-quality dark chocolate, finely chopped

Method

  1. Preheat the oven to 180°C. Butter a large bundt tin with softened butter and dust with cocoa powder, tilting the tin and rotating it to make sure it is fully coated, then tipping out any excess cocoa powder.
  2. For the filling, put the cream cheese and sugar in the bowl of a stand mixer (or use a mixing bowl and electric hand-held beaters) and beat until combined. Add the egg, vanilla and flour and beat to combine. Set aside.
  3. For the cake, combine the cocoa powder and chopped chocolate in a heatproof bowl. Pour over the boiling water and gently stir until the chocolate is fully melted. Set aside to cool.
  4. In another bowl, mix together the flour, salt and bicarbonate of soda. Now stir the sour cream into the cooled chocolate mixture and set aside.
  5. In the bowl of stand mixer fitted with a paddle attachment, beat the butter, sugar and vanilla together until fluffy, then beat in the eggs, one a time. Stir in the flour mixture followed by the chocolate mixture, until mixture is smooth.
  6. Pour a little of the mixture into the prepared bundt tin. Spread cream cheese filling over the cake mixture, making sure you don’t pipe as far as the edges, or it will leak out during baking.
  7. Pour the remaining cake mixture over the filling and bake for 45 minutes until a skewer inserted in the cake comes out clean. Remove from the oven and leave to cool completely in the tin.
  8. To make the glaze, put the cream and syrup in a saucepan and bring to a boil, then add the chocolate and stir to combine. Drizzle over the cooled cake and leave to set.
Tags:
baking
cakes
biscuits
Italian
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