Cream Cheese filled Chocolate Bundt Cake

  • Created By
    Chef Valentina
  • Shared On
    1/17/18
  • Posted In
    Easy cakes
Rating:
Servings:
10-12
Prep Time:
15
Cook Time:
50-60
Total Time:
65-75
A word from the cook
A rich chocolaty soft cake is already a dream! But there is a cream cheese soft filling surprise waiting to be discovered
Ingredients

For the cream cheese filling:
- 1/4 cup sugar
- 200gm of Kiri cream cheese spread
- 30gm butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch

For the chocolate cake dough:
- 2 cups cake flour (not self raising)
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup sour cream
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt

For the white chocolate ganache glaze:
- 200gm white chocolate, chopped
- 70ml whipping cream

Instructions

1) Preheat your oven to 180 degrees C, and using a pastry brush and melted butter, generously grease and flour a bundt pan.
2) To make the cream chees filling:  place the cream cheese, butter and sugar in a bowl of a food processor. Blitz for 2-3 minutes until creamy. Add in the large egg and vanilla, corn starch and mix again until the mixture is smooth and creamy. Set aside.
3) To make the Chocolate cake batter: in the bowl of an electric mixer, add the flour, baking powder, baking soda, salt, cocoa powder and sugar. Mix until all ingredients are incorporated. Add the butter and vanilla and beat until smooth.
4) Add the eggs, one at a time and beat until incorporated. Add sour cram and beat until mixture is smooth.
5) Pour half the batter into your prepared bundt pan. With a large spoon place dollops of the cream cheese filling on top of the batter being careful not to touch the sides of the pan. Then gently pour the remaining batter over.
6) Bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool the cake in the pan for about 30 minutes. Before removing from the pan and glazing. Let it cool completely.
7) To make the White Chocolate Ganache (glaze): take the white chocolate plus (or chopped white chocolate) and whipping cream and melt in microwave. Stir until very smooth.
8) Drizzling on top of the cake. Decorate the way you prefer before serving.

0 Notes