Cheesecake Stuffed Bundt Cake
  • 8 ounces soft cream cheese
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 teaspoons flour
  • ¾ cup unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, finely chopped (I used Ghirardelli)
  • ¾ cup boiling water
  • 1¾ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 12 Tablespoons soft butter
  • 2 cups packed light brown sugar
  • 1 Tablespoon vanilla
  • 5 eggs
  • ½ cup heavy cream
  • 2 teaspoons light corn syrup
  • 4 ounces semisweet chocolate, chopped
  1. Preheat the oven to 350°F.
  2. Spray a bundt pan with Pam w/flour.
Cheesecake Filling
  1. Beat cream cheese and sugar.
  2. Add egg, vanilla, and flour.
  3. Beat well and leave to the side.
  1. Place the cocoa and chocolate in a heatproof bowl.
  2. Add the boiling water and cover for 5 mins.
  3. Whisk smooth and cool down.
  4. Once cool, whisk in the sour cream addition.
  5. Meanwhile, in a mixer, beat butter, sugar and vanilla until fluffy.
  6. Add one egg at a time.
  7. Combine the flour, salt and baking soda.
  8. Add the dry ingredients alternating with the chocolate mixture.
  9. Pour half in the pan.
  10. Dollop the cream cheese along the center.
  11. Top with more batter.
  12. You can see my cream cheese is at bottom because I added more than half the batter to begin with. Next time, I will definitely add half so my cream cheese layer is a bit higher.
  13. Bake approx 50 mins or until toothpick comes out almost clean.
  14. A few crumbs on the pick is good!
  15. Cool 10 mins and flip out. I then inverted it again.
  1. In a small pot, combine cream and corn syrup until hot.
  2. Take off the heat and whisk in the chocolate until smooth.
  3. Pour over the cake.
  4. Let cool before cutting.
Recipe by Hugs and Cookies XOXO at