Cheesecake Swirl Chocolate Bundt Cake
Ingredients:
For the chocolate cake:
1 and 3/4 cups (220g) all-purpose flour
1 and 1/2 cups (300g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) boiling water
For the cream cheese filling:
8 ounces (224g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Directions:
Preheat your oven to 350°F (177°C) and generously grease a 10-inch bundt pan.
Begin with the chocolate cake layer: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla, mixing until smooth. Gradually blend in boiling water. The batter will be thin.
For the cream cheese filling: Beat cream cheese and sugar together until smooth. Add egg and vanilla, continuing to beat until fully combined.
Pour half of the chocolate cake batter into the prepared bundt pan. Spoon the cream cheese filling over the batter, avoiding the sides of the pan. Top with the remaining chocolate batter.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal | Servings: 12 servings
