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Cream cheese & chocolate bundt cake

Cream Cheese and Chocolate Cake

Gorgeous cream cheese and chocolate cake is a perfect cake for evening tea or a celebration! This cake is so delicious that you will make it again and again. Let's get baking!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: afternoon tea, Appetisers, evening tea, high tea, Snacks
Cuisine: American, British, European, Western
Servings: 15 slices
Calories: 310kcal
Author: Kanwal Kaur

Ingredients

Cheese Cake Filling

  • 200 gram full fat cream cheese or ricotta cheese
  • 75 gram caster sugar or granulated sugar
  • 1 small egg
  • 1 tbsp plain flour

Chocolate Cake Batter

  • 200 gram unsalted butter
  • 100 ml milk
  • 250 gram plain flour
  • 350 gram caster sugar 300-350 grams, can use granulated sugar
  • 75 gram cocoa powder use a good quality cocoa powder
  • 11/2 tsp baking soda
  • 1/4 tsp salt
  • 2 small eggs
  • 125 ml sour cream
  • 100 ml hot coffee 2 tsp coffee boiled in 1/2 cup of water should yeild about 100ml of coffee

Raspberry Chocolate Glaze (completely optional)

  • 200 gram fresh raspberry
  • 150 gram white chocolate cooking chocolate, finely chopped
  • 100 ml double cream

Instructions

  • Preheat the oven to 175C

Cream cheese filling

  • Beat together cream cheese, sugar, eggs and flour until it's a smooth batter

Chocolate Batter

  • Melt the butter in a thick bottom pan. Once the butter has melted, mix in the milk. Set it aside
  • In a large bowl, mix together flour, sugar, cocoa powder, baking soda and salt
  • Add in the butter & milk mixture, eggs and sour cream to the dry ingredients. Beat until it's smooth. Beat it for 2-3 minutes at medium speed as you don't want to beat it. Make sure to use a spoon to make scrape the mixture from the side of the bowls to ensure that there is no dry mix
  • Add hot coffee and mix it well
  • For this bundt cake, I prep it just before I am ready to pour the batter
  • Use butter to grease every nook and cranny of the 10-cup bundt pan - it's super important to grease is properly as this cake is quite finnicky and tends to stick to the pan. Use cocoa powder or plain flour to dust the pan.
  • Add little more than half of the chocolate cake batter in the pan. Add cream cheese batter - try to make sure that it doesn't touch the side of the pans - as cream cheese can stick to the sides of the pan. Pour in the rest of the chocolate batter.
  • Bake for 55-60 minutes until a skewer comes out clean
  • Leave the cake to cool on a shelf for about 20 minutes. If you leave it any longer it might stick to the pan
  • Cream cheese filling makes it harder to remove the cake from the pan- there is a danger that cake breaks apart so be careful. Gently Invert the pan on to a wire rack to remove the cake. If the cake doesn't come out, give it a gentle thump but not too hard. If that doesn't remove the cake from the pan, check the notes

Raspberry Chocolate Glaze

  • Add raspberries with 2tbsp of water to a thick bottom pan
  • Bring it boil and then simmer for anothe 15 minutes. Stir to make sure that it doesn' stick to the bottom of the pan
  • Remove frome heat and strain the mixture through a sieve to remove all seeds. It should have the consistency of a loose jam. Let it cool before using
  • In a thick bottom pan, bring to cream to "just boiling" point. Pour the cream over chocolate pieces making sure to cover the chocolate fully. Wait for a minute and then stir the mixture to ensure that chocolate is fully melter. The glaze should be completely smooth
  • Start adding the raspberry mix to the chocolate mix until you get the desired colour and flavour
  • Pour the glaze over the cake once the glaze has cooled

Notes

Removing the cake from a bundt pan
Boil a large pan of water. Plug in the the kitchen sink and lay a towel at the bottom of the sink in a round circle (like O). Pour the hot water in the kitchen sink.
Lay the pan with cake inside the towel. Make sure that the water doesn't touch the cake. Cover the sink with another towel so that the steam stays inside. Leave the cake in the sink for 15 minutes.
Take the pan out of the sink and then gently invert it on a wire rack. Be careful as the pan will be hot from the water.
Shape of the bundt pan
The shape of the bundt cake pan I have used is bit tricky - I would recommend using a simpler shape if you are new to bundt cake baking
Sugar
This cake is superb even without the chocolate glaze. If you are making it with a chocolate glaze,
 

Nutrition

Calories: 310kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 464mg | Potassium: 129mg | Fiber: 2g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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