Double the chocolate in this delicious Chocolate Cheesecake Stuffed Bundt Cake!
I don’t have to tell you how excited I was about this Crown Bundt pan when I first saw it. I may have gasped. You guys know I am a huge Bundt fanatic, to put it mildly, and have an ever-growing collection of pans (much to Ryan’s dismay). Well, when I saw this one I was smitten. And as luck would have it, the lovely folks over at Nordic Ware wanted to send me one!
Deciding what to bake in this beauty was a challenge. I wanted something striking, but I didn’t want it to take away from the prettiness of the pan. I considered a glaze, but worried it might cover too much. I’d considered a simple powdered sugar dusting, but I wasn’t 100% sold on that either. Instead, I decided to go with a naked (gasp!) dark chocolate cheesecake stuffed Bundt. That’s the beauty of Nordic Ware pans — they are stunning on their own and don’t need all of the bells and whistles of a traditional cake. Don’t get me wrong, I am all about bells and whistles, but sometimes simplicity is the best way to go.
The rich dark color of this Chocolate Cheesecake Bundt is achieved with the use of black cocoa which is honestly one of my favourite things ever. I’ve used it SO much since discovering it a year ago. I like the intensity it gives to chocolate cakes and cookies, so I always try to substitute some of the cocoa powder with black cocoa.
Can we talk about how stunning this Crown Bundt pan is? That gold-metallic finish is dreamy. And it’s a NICE gold, not a drab, faded iPhone gold. You know what I’m talking about. This pretty pan has literally been sitting on my counter since the day I got it. I don’t care that it takes up space, it’s too pretty to put away.
In addition to the Crown Bundt, Nordic Ware has created an exclusive line of pans to celebrate their 70th anniversary. 70 years! Can you believe it?? They are family owned and operated, proudly producing quality kitchenware products, primarily made in America. With a wide variety of collections and hundreds of products, Nordic Ware has become known internationally, with millions of fans around the world.
The anniversary collection is inspired by their Scandinavian roots, and all of the pans in that collection have this same stunning gold-metallic finish. It’s taking all of my restraint not to order them all. Along with their new collection, Nordic Ware will be launching contests and other events throughout the year to celebrate. Be sure to follow them so you don’t miss out!
This cheesecake stuffed Bundt cake is amazingly good. It actually rivals my favourite chocolate cake in both flavour and texture. The cheesecake adds a bit of a tart tang that compliments the chocolate cake perfectly. I opted to fill it with a chocolate cheesecake, but you could do a plain one instead (just skip the melted dark chocolate) or any other flavour. If you’re not a cheesecake fan, you can just leave that out altogether and you’ll still have a delicious chocolate cake on your hands!
Chocolate Cheesecake Stuffed Bundt Cake
Chocolate Bundt Cake:
- 6 Tbsp Dutch-processed cocoa powder sifted, plus extra for dusting
- 3 Tbsp black cocoa powder sifted
- 4 1/2 oz dark chocolate finely chopped
- 1 1/2 tsp espresso powder not granules
- 1/2 cup boiling water
- 3/4 cup buttermilk room temperature
- 1 1/3 cup all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups light brown sugar packed
- 4 large eggs room temperature
- 1 1/2 tsp vanilla
- Beat cream cheese and sugar until fluffy. Add in egg, vanilla, and flour and beat until well combined. Add in chocolate and beat until well combined. Set aside.
Chocolate Bundt Cake:
- Preheat oven to 350F. Grease a 10 or 12 cup Bundt pan and dust with cocoa powder.
- In a medium bowl, combine cocoas, espresso powder, chopped chocolate and boiling water. Cover and let sit 5 minutes. Whisk until smooth. Let cool to room temperature and whisk in buttermilk. Set aside.
- In a medium bowl, whisk flour, salt, and baking soda. Set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on med-high until pale. Add in sugar and beat until well combined (approx. 3 mins).
- Reduce speed and add in eggs one at a time, fully incorporating after each addition. Add in vanilla.
- Alternate adding flour mixture and chocolate mixture, beginning and ending with the flour (3 additions of flour, 2 additions of chocolate). Mix just until combined.
- Dollop some cake batter into the Bundt pan and nudge into the cracks with a spatula. Add in more cake batter until pan is almost half full.
- Carefully dollop in cheesecake filling being sure not to let it touch the sides.
- Top with remaining cake batter and smooth with a spatula.**
- Whack cake pan on the counter to get rid of any bubbles and fill in any cracks. Bake for 50-60mins or until a cake tester comes out mostly clean. Rotate pan after 40mins.
- Cool in Bundt pan for 10mins. Whack Bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.
** Be sure to only fill pan no more than 3/4 full. If you have batter leftover, you can bake it alongside the Bundt in a loaf pan or in cupcake tins. Recipe inspired by and adapted from Handle the Heat.