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chocolate bundt cake

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 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 20 slices
Calories 300 kcal
Author camila

Ingredients

Chocolate Cake Batter

  • 1 3/4 cup all-purpose flour
  • 1 3/4 cup granulated sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup hot brewed coffee you may use boiling water, but the coffee enhances and makes the chocolate taste richer

Cheesecake Filling

  • 8 oz. cream cheese at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Raspberry Jam

  • 10 oz. raspberries fresh or frozen
  • 2-4 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water

Chocolate Glaze

  • 6 oz. heavy cream
  • 3 teaspoons corn syrup
  • 6 oz. good quality semisweet chocolate chopped

Instructions

Raspberry Jam

  1. Start by making the Raspberry Jam. Mix raspberries, 2 tablespoons sugar and lemon juice in a small sauce pan. Add water and cornstarch mixture.

  2. 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.

  3. 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

  1. 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

  1. 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.
  2. Pre-heat oven to 350F.
  3. Sift together the flour, sugar, cocoa powder, salt, baking soda and baking powder together in a bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. While the cake chills, you can make the glaze.
  12. 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.
  13. Let glaze cool to room temperature before you pour it over the cake.
  14. Remove chilled cake from fridge, pour glaze over. Slice, enjoy!