I came across a recipe on Cheesecake Filled Chocolate Bundt Cake which can be found here. Immediately, when I saw it I knew I had to bake it. I adapted her version in which I made some adjustments to the recipe. Whereby, my Chocolate and Vanilla Swirl Cheesecake can sort of finally make a comeback in this recipe! Hooray!
You can see there’s three parts to this gorgeous bundt cake. The bottom layer would be the chocolate bundt cake. Followed by the chocolate cream cheese filling and then a generous amount of chocolate ganache with walnuts is poured over the top. I would suggest adding a couple of tablespoons of melted chocolate to the bundt cake batter. This adds a depth of flavour and richness.
Recipe For Chocolate Bundt Cake With Chocolate Cream Cheese Filling
(Bakes in an 9-inch cake tin)
(Chocolate Bundt Cake)
16 tbsp of softened butter
1/3 cup of sifted cocoa powder
1 cup of strong coffee (add 1 tsp of coffee powder to a cup of hot water)
Now currently as I am typing away, its already 6.25pm on a sunday evening. For the past few days, I’ve been wanting so long to create a blog where I could post what interest me from lifestyle to food recipes. After testing out on countless different themes on various websites. I am finally proud to say that I have officially created a food blog today. It is just such a surreal feeling for me when I posted my first blog post. I was always the one to look up on food recipes and websites but never the one to start it. Hence, a pat on a back, Gracelyn! I would like to say a huge thank you to those who stop by and liked my posts. I really appreciate it a lot and do feel free to comment down below! Ciao for now! 🙂
I wanted to create a cheesecake that wasn’t the classic baked cheesecake nor did I want to bake it in a water bath. Haha lazy me… I was craving for something rich and decadent hence this layer of both flavours, chocolate and vanilla came about! I decided to create a much more rustic cheesecake without a biscuit base as I may not have any biscuits lying around in my pantry during that time… Moreover, swirling both the chocolate and vanilla layers flavours added much more of an exciting twist to bake it! As well as pouring a layer of luscious chocolate ganache over it. Like oh my goodness, how sinful it must be! Top it off with bits of crushed walnuts to give a little crunch factor, all the better. The addition of homemade sour cream was a bonus for this recipe. It meant that I did not need to spend money to buy it and it still tasted divine!
It was simply a crowd pleaser I must say! My whole family enjoyed it very much! Everyone had it for breakfast the following day. I recommend you to have the patience and wait for the day after it has been chilled in the fridge. It tastes SO MUCH better when you eat it COLD, think of it as a fluffy, cakey chocolate vanilla frosting with chocolate sauce. Who wouldn’t want a slice of a that chocolate vanilla layered cheesecake? Definitely me!
(Bakes in a 9-inch spring foam round baking pan)
3 bars of cream cheese softened at room temperature (250g each)
1 1/4 cups of white sugar
1 tsp of vanilla extract
4 large eggs
1 cup of homemade sour cream ( 1 cup of buttermilk = 3/4 cup of milk + 1 tbsp of lemon juice ) + 3 tbsps of softened butter, whisk it together)
2 bars of good quality chocolate ( I used a 70% dark chocolate)
1 cup of heavy cream
A handful of walnuts
1. Preheat your oven to 180 celsius and prepare your 9-inch cake pan by buttering the sides with a knob of softened butter.
2. Place the softened cream cheese bars in a bowl and whisk it using an electric mixer or by hand until smooth and creamy. To speed up the process, simply place a smaller metal bowl with a bit of boiling water underneath the bowl filled with cream cheese. Whisk it continuously till softened.
3. Break a bar of chocolate into small pieces and melt it under a bowl of simmering boiling water. Leave that aside to cool once it has all melted.
4. Add in your white sugar into the cream cheese mixture and whisk it till combined. It should form a nice, pale mixture that looks a bit like frosting.
5. Crack an egg and add in the vanilla extract and whisk it slightly. Pour this to your cream cheese mixture. Beat in the rest of the eggs one by one.
6. Divide your cheesecake mixture into two separate bowls.
7. Pour the melted chocolate into one of the batter and mix it till combined.
8. To make your homemade sour cream. Combine 3/4 cup of regular milk with 1 tbsp of lemon juice and let it stand for 15mins. After that add in 3 tbsps of butter and whisk it. Pour that slowly into the chocolate mixture.
9. Pour the chocolate batter first into prepared baking pan. Followed by the vanilla batter in the middle of the pan.Use a toothpick/satay stick or even a chopstick and make the swirls into the batter. Rotating it in an clockwise and anti-clockwise motion. Ta da!. Bake it for 1 hr and 45 mins at 180 celsius until just set in the centre that slightly wobbles.
10. Halfway through the baking process, place an aluminium sheet over the cake so that the top wouldn’t brown too much. Once its done, let it cool in the oven for about 15mins.
10. To make the chocolate ganache: simply break the other bar of chocolate into small pieces in a bowl. Heat up the heavy cream in a sauce pan on a low heat till it slightly bubbles at the edges. Turn off the heat and pour it slowly over the chocolate pieces. Leave it aside to cool.
11. Drizzle the ganache over the cooled baked cheesecake, sprinkle it with crushed walnuts and voila! You have now created this masterpiece to share. Enjoy!
Baking to me is a favourite pastime of mine. I had a mini “gap year” when I was sixteen plus years old before I attended college. So during those times I would bake but that was not when I started baking. I started probably during my mid teenager years. Call me a young granny at heart! I visioned myself one day in the future where I get to bake for my grandchildren and how you can pass down the recipes you’ve discovered and tested to the following generations. How so very exciting it is!
My earliest and fondest memory was when I came across a recipe from The Straits Times Newspaper. It featured a Self-Saucing Chocolate Pudding recipe. It looked divine and so I cut it out. Also, I remembered the recipe needed the ingredient of a baking chocolate. I was a bit puzzled… Was there really such a chocolate? Nonetheless, my mother bought a baking chocolate bar from the market to test out the recipe. Thanks Mummy!
Tried the recipe and it worked! Very well I must say! I think from there on it sparked this little obsession for me to bake. I had this small part of freedom inside of me where I had the luxury of baking whatever I wanted to do and when I felt like it! So from there onwards I progressed to bake my younger sister’s New York Style Cheesecake that she baked. I was like “woah, she actually baked a proper cheesecake!” From there on, I went to bake countless of brownies, making my own pie crust to apple pies, blueberry and lemon cheesecake. Coffee cakes and etc… That was how my baking adventure began!
Note to self: I do not use a weighing scale to weigh my ingredients. I guess I am one of those who is more intuitive when it comes to baking. With the word “approximately” in my vocabulary when it comes to baking. Moreover, googling measurements to convert grams to a number of cups and spoonfuls. I can say its made with a home-made quality to it. Very raw and rustic that is the way I roll.
Fast forwarding to 2016, the past week I have finally found what I can say is the absolute perfect cakes that tastes and looks so good! Hooray!I’m so happy! It was one of those once in a blue moon recipes that works or maybe there was just a whole load more of sugar added? Anyways a pat on my back!
I would be featuring those recipes in my following post! Please do check it out. Feel free to leave a comment down below. 🙂