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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Dec 15, 2012 · Modified: Aug 31, 2022 by Paula Montenegro · Income from ads and affiliate links 15 Comments

    Cheese Stuffed Chocolate Bundt Cake

    Jump to Recipe

    The best of two worlds come together in this recipe: chocolate cake and cheesecake. It's moist, full of chocolate flavor, and with that sweet surprise in the middle that makes it different. A fantastic recipe. 

    Chocolate Bundt Cake slice in a plate, rest of cake blurred in background.

    Before we get to this stunning chocolate bundt cake with sour cream pecan ripple, let me vent a bit.

    The month of December is passing by rather smoothly, given that it's usually ridiculously hectic. Not so much for me. But everybody is running, in a hurry, with endless lists to tackle, buying, organizing.

    Here, since we're almost starting the summer, it coincides with the end of the school year and most people's vacations.

    Put that together with Christmas and New Year, not to mention the need to do things like go to the dentist or every doctor you didn't go to during the year, or the urgency to redecorate your living room before you leave for the beach, and you have a recipe for disaster. And crankiness.

    Why is it so important to cramp everything you didn't do in a year during the last month? Beats me. And it happens every year. Add very hot days to the mix and the results can be quite agitated.

    Whole glazed Chocolate Bundt Cake on a wooden plate.

    One thing about writing this blog is that I always want to try new things. No matter how good a recipe might be, it only gets done more than once if it's unbelievably good or I have to take something over to a friend's house and need something that I know is foolproof.

    A few pieces of chocolate cheesecake bundt cake in plates, and on wooden board.

    I made this cake many weeks ago, photographed it, ate it, gave the rest to a lucky friend and just waited for the moment to post it. In the meantime, I decided that my computer was too full of crap, by the way of old files, and erased many. I even erased the trash, since I was on a tech-spring-cleaning-roll. The pics were washed away.

    But it was worth repeating, not only because it's pretty. It is so good, velvety, perfectly sweet, and chocolaty, with that sour cream pecan tunnel running through it. It delights children and us grown-ups too. I might venture to say that it will be my chocolate bundt cake of choice from now on. Because it's perfect and versatile.

    And it unmolds like a dream. Which is the ultimate test of a good bundt cake recipe.

    On a wooden plate a Chocolate Bundt Cake with several missing slices.

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Chocolate Bundt Cake with Sour Cream Pecan Ripple

    Cheesecake Stuffed Chocolate Bundt Cake

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    The best of two worlds come together in this recipe: chocolate cake and cheesecake. It's moist, full of chocolate flavor, and with that sweet surprise in the middle that makes it different. A fantastic recipe.

    • Total Time: 3 hours 20 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For sour cream ripple:

    • 8 oz (225g) sour cream, room temperature
    • ¼ cup (50g) of sugar
    • 1 egg, at room temperature
    • 4 tablespoons coarsely chopped pecans
    • 1 tablespoon rum or milk if not using alcohol
    • 1 teaspoon vanilla

    For cake:

    • ¾ cup unsweetened cocoa powder
    • ¾ cup of warm water
    • 2 ¼ cups cake flour
    • 1 ½ teaspoons baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 6oz unsalted butter, at room temperature
    • 1 ¾ cups sugar
    • 3 large eggs, at room temperature
    • ½ teaspoon vanilla extract
    • ¾ cup sour cream, at room temperature

    For glaze:

    • ½ cup sour cream, at room temperature
    • 1 ¼ cup powdered sugar
    • ¼ teaspoon vanilla
    • ¼ cup chopped pecans

    Instructions

    1. Preheat the oven to 350º/180°C.
    2. Butter or spray a bundt cake pan and coat it with fine dry breadcrumbs.

    For the sour cream ripple:

    1. Mix sour cream, sugar, egg, rum (or milk), and vanilla in a small bowl. Reserve.

    For the cake:

    1. In a medium bowl, mix cocoa powder with water. Reserve.
    2. In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes.
    3. Add eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
    4. Add vanilla and sour cream to the chocolate mixture and mix.
    5. Sift flour, baking soda, powder, and salt.
    6. Add dry ingredients in three additions to the butter mixture, alternating with the chocolate mixture in two additions. Don't worry if the batter looks a bit curdled at times.
    7. Pour into prepared pan, smooth top. Make an indentation with a spoon in the middle of the batter. It will not be too defined, don't worry.
    8. Mix pecans into sour cream ripple mixture. Pour carefully into the indentation, trying not to let it touch the sides.
    9. Bake for 60 minutes or until a tester comes out clean.
    10. Let cool a few minutes and unmold on a wire rack. Let cool completely.
    11. Pour glaze slowly over cake and sprinkle top with chopped pecans.

    For the glaze:

    1. Mix sour cream, sugar, and vanilla in a small bowl until smooth.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 120 minutes
    • Cook Time: 60 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Keywords: cheesecake stuffed chocolate cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Barely adapted from Baking for all Occasions, by Flo Braker

    More Cakes & Cheesecakes

    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake
    • Gingerbread Loaf

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Aurica says

      January 31, 2014 at 6:59 pm

      damn, it came so good, so delicious, so creamy, i just love the chocolate..

      Reply
    2. Laura says

      December 18, 2012 at 2:55 pm

      Yum! Love the sour cream ripple!

      Reply
    3. Medeja says

      December 17, 2012 at 10:56 pm

      You are a queen of bundt cakes! Another great recipe! 🙂

      Reply
    4. Rachel @ yourtablecloth.com says

      December 17, 2012 at 5:46 pm

      Yum!Can't wait to try this recipe!

      Reply
    5. Terra says

      December 17, 2012 at 5:29 am

      Your cake is so pretty! I love that delicious layer inside the cake, so creative and fun! Hugs, Terra

      Reply
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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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