Chocolate Bundt Cake with Cheesecake Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g dark chocolate
- 250 g butter
- 230 grams sugar
- 2 packs vanilla sugar
- 2 egg (s)
- 265 g flour
- 40 g bakin cocoa, slihtly de-oiled
- 1 teaspoon, heaped baking powder
- 1 pinch (s) salt
- 350 ml milk
For the filling:
- 300 g double cream cheese
- 80 g suar
- 1 packet vanilla sugar
- 2 egg yolks
For decoration:
- 50 g couverture, white
Print Recipe
Pin Recipe Instructions
- Melt the chocolate in a double boiler, stirring occasionally.
- Grease a large bundt pan sufficiently and preheat the oven to 150 degrees top and bottom heat.
- Mix the softened butter, sugar and vanilla sugar with a hand mixer until creamy. Carefully stir in the eggs one at a time. Mix the flour, cocoa, salt and baking powder separately. Alternately add the dry ingredients with the milk to the butter mixture and stir in. Finally stir in the chocolate.
- In a separate bowl, briefly beat the cream cheese, sugar, vanilla sugar and egg yolk.
- Fill the mold with half of the batter. Layer the cream cheese cream on top and fill up with the rest of the batter.
- The cake bakes in the oven at 150 ° C for about 70 minutes.
- Then let it cool down a little, turn it out and let cool down completely.
- Melt the white couverture in a water bath and then pour it decoratively over the cake.
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