Chocolate bundt cake with cream cheese filling
Prep time
Cook time
Total time
Chocolate bundt cake with cream cheese filling
  • For the cake
225 g flour
100 g unsweetened cacao powder
170 g dark chocolate, chopped
  • 300 g light brown sugar
  • 230 g sour cream or buttermilk
  • 170 g soft butter
  • 180 ml boiling water
5 eggs
  • 1 tsp espresso powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
1 tsp vanilla extract
  • For the filling

250 g cream cheese
  • 100 g sugar
  • 1 egg
  • 4 tsp flour
  1. Preheat the oven to 180°C. Spray a large bundt pan with nonstick cooking spray.
  2. For the filling
  3. In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.
  4. For the cake
  5. Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda.
  6. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
  7. In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3 minutes, or until light and fluffy. Add the eggs, one at a time, until combined. On low speed gradually add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
  8. Pour a little more than half the batter into the prepared pan. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pour the remaining batter of the filling.
  9. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely. Cover with any chocolate glaze that you like (I melted 100 g of dark chocolate and 50 g of butter over low heat).
Recipe by OPSD Il gustoso food blog at