Cheesecake Filled Chocolate Bundt Cake

Ingredients

• 8 ounces cream cheese, (at room temperature)
• 1/2 cup (100 grams) granulated sugar
• 1 large egg, (at room temperature)
• 1 teaspoon vanilla extract
• 2 teaspoons all-purpose flour
• 3/4 cup (75 grams) unsweetened cocoa powder, (preferably Dutch-processed)
• 6 ounces (170 grams) bittersweet chocolate, (finely chopped)
• 1 tablespoon espresso powder
• 3/4 cup (177 grams) boiling water
• 1 3/4 cups (222 grams) all-purpose flour, (measured correctly)
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1 cup (228 grams) sour cream, (at room temperature)
• 1 1/2 sticks (170 grams) unsalted butter, (at room temperature)
• 2 cups (400 grams) packed light brown sugar
• 1 tablespoon vanilla
• 5 large eggs, (at room temperature)
• 1/2 cup (119 grams) heavy cream
• 2 teaspoons corn syrup
• 4 ounces (113 grams) semisweet chocolate, (chopped)

Steps

1. 1

   Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.

2. 2

   In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.

3. 3

   Combine the cocoa, chocolate, and espresso powder in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda and set aside.

4. 4

   Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.

5. 5

   In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 3 minutes, or until light and fluffy. Add the eggs, one at a time, until combined. On low speed, gradually add the flour mixture and the cooled melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.

6. 6

   Pour a little more than half the batter into the prepared pan. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pour the remaining batter of the filling.

7. 7

   Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

8. 8

   In a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.