Chocolate Bundt Cake with Raspberry Cheesecake Filling
This Chocolate Bundt Cake with Raspberry Cheesecake Filling is a decadent, rich dessert that will sit beautifully at your dinner table and please all of your guests!
Course Dessert
Prep Time 50 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 20slices
Calories 300kcal
Author Camila Hurst
Ingredients
Chocolate Cake Batter
1 3/4cupall-purpose flour
1 3/4cupgranulated sugar
3/4cupcocoa powder
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
3eggs
1cupsour cream
1/2cupvegetable oil
2teaspoonsvanilla extract
1/2cuphot brewed coffeeyou may use boiling water, but the coffee enhances and makes the chocolate taste richer
Cheesecake Filling
8oz.cream cheeseat room temperature
1/3cupsugar
1egg
1teaspoonvanilla extract
Raspberry Jam
10oz.raspberriesfresh or frozen
2-4tablespoonssugar
2teaspoonsfresh lemon juice
1teaspooncornstarch mixed with 2 tablespoons cold water
Chocolate Glaze
6oz.heavy cream
3teaspoonscorn syrup
6oz.good quality semisweet chocolatechopped
Instructions
Raspberry Jam
Start by making the Raspberry Jam. Mix raspberries, 2 tablespoons sugar and lemon juice in a small sauce pan. Add water and cornstarch mixture.
Bring it to a boil over medium heat, stirring constantly. Be careful because it can quickly start sticking to the bottom of the pan. Taste to make sure it’s sweet enough to your likeness, if not, add another 1 or 2 tablespoons of sugar.
Cook mixture for 3-4 minutes, until thickened and darkened in color. Strain through a sieve, pressing down to squeeze liquid. Let mixture chill in the fridge until completely cooled.
Cheesecake Filling
Beat the cream cheese with an electric beater at medium high speed until smooth, about 2 minutes. Add sugar and keep beating for another 2-3 minutes until mixture is fluffy. Add egg and vanilla and beat until incorporated, about 30 seconds. Don’t forget to scrape your pan in between steps. Set aside.
For cake batter
Grease a bundt pan with butter at room temperature and then coat it with flour (I often use a mixture of sifted cocoa powder and flour to coat the pan) Make sure the bowl is entirely greased and floured or your cake might stick.
Pre-heat oven to 350F.
Sift together the flour, sugar, cocoa powder, salt, baking soda and baking powder together in a bowl. Set aside.
Whisk eggs in a medium bowl until they are broken apart. Add sour cream and whisk until smooth. Add oil and vanilla and whisk until all ingredients are incorporated.
Pour wet ingredients into dry. Mix with a spatula until incorporated. Don’t overmix the batter but make sure it isn’t lumpy. Add hot coffee and whisk with a wire whisk until coffee is incorporated into the batter.
Pour half of the cake batter on the bottom of bundt pan. Spoon HALF of cheesecake mixture on top, in the middle of the cake. Make sure mixture isn’t reaching the edges of the pan. Leave about 1 inch between the edges and the cheesecake mixture, this way it will be in the center of the cake.
Spoon raspberry jam on top of cheesecake filling. Spoon the other half of the cheesecake mixture over jam. Pour rest of chocolate cake batter over fillings.
Bake in pre-heated oven for 30-50 minutes. Please check at the 20 minute mark to see if the cake needs to be rotated. Then check again at 30 minutes. Insert a toothpick in the cake and if it comes out clean, means the cake is done baking. If not, keep baking the cake and check every 5-10 minutes. If the top and edges are browning too fast and the center isn’t cooked yet, you can cover it with a piece of aluminum foil to prevent the outside to burn.
Once cake is done baking, remove it from the oven. Let it cool in the pan for about 10 minutes and then flip it on a wire rack and let it cool completely.
At this point, I like to chill my cake so when I pour the glaze, it will get hard as it touches the cold cake.
While the cake chills, you can make the glaze.
Mix heavy cream and corn syrup in a small sauce pan. Bring it to a boil over medium heat, stirring. When it reaches a boil, remove from the heat and add chopped chocolate to the pan and stir until completely smooth. You may have to stir for a while until every little particle of chocolate has melted, but please make sure you melt every single bit, or you won’t have a smooth glaze.
Let glaze cool to room temperature before you pour it over the cake.
Remove chilled cake from fridge, pour glaze over. Slice, enjoy!