Description
Indulge in this decadent Chocolate Mocha Bundt Cake with a luscious cheesecake filling and rich chocolate ganache topping. The cake combines the bold flavors of cocoa and coffee, balanced by a creamy cheesecake swirl baked right in. Perfectly moist and flavorful, this dessert is finished with a silky chocolate ganache and served with fresh berries, whipped cream, and ice cream for an elegant treat that will delight any chocolate lover.
Ingredients
Cake Ingredients
- ½ Cup unsalted butter (at room temperature)
- 1 ⅓ Cups brown sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- ½ Cup cocoa powder
- ½ Tablespoon baking soda
- ½ Teaspoon salt
- 1 ½ Cups cake flour
- ¾ Cup sour cream
- ¾ Cup coffee (hot)
Cheesecake Filling Ingredients
- 16 Ounces cream cheese
- 2 eggs
- 2 Teaspoons vanilla extract
- 1 Cup granulated sugar
Ganache Ingredients
- 1 ½ Cups semi-sweet chocolate
- ½ Cup heavy cream
For Serving
- Whipped cream
- Ice cream
- Fresh berries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly to prevent sticking.
- Make Cake Batter: Using an electric mixer, beat the butter until creamy. Gradually add in the brown sugar and eggs; continue beating until the mixture is light and fluffy. Add cocoa powder, baking soda, vanilla extract, and salt to the mixture and beat well. Incorporate half of the cake flour, then half of the sour cream, mixing well after each addition. Repeat with the remaining flour and sour cream to complete the batter.
- Add Coffee: Slowly pour the hot coffee into the batter and mix until smooth. Transfer this mixture to a separate bowl and set aside.
- Prepare Cheesecake Filling: In a clean bowl, beat the cream cheese, vanilla extract, and granulated sugar with an electric mixer until light and creamy. Add eggs one at a time, beating well after each addition to fully combine.
- Assemble the Cake: Pour half of the chocolate cake batter into the greased Bundt pan. Carefully spoon the cheesecake filling on top, avoiding the sides of the pan to maintain a clean swirl. Then, add the remaining cake batter over the cheesecake layer, smoothing the top as needed.
- Bake: Place the Bundt pan in the oven and bake for 50 to 60 minutes, or until the cake is set, no longer jiggly in the center, and a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 30 to 45 minutes. Then invert it onto a cooling rack and allow it to cool completely.
- Make Ganache: Place the semi-sweet chocolate in a small bowl. Heat the heavy cream until hot but not boiling. Pour the cream over the chocolate and let it sit for a few minutes to melt. Stir gently until the ganache is smooth and glossy.
- Glaze the Cake: Once the cake is completely cooled, pour the ganache over the top, spreading with a spatula for an even coating. Refrigerate the cake for about an hour to allow the ganache to set.
- Serve: Serve slices of the cake topped with fresh berries, whipped cream, and/or ice cream to enhance the rich flavors.
Notes
- For best results, use freshly brewed hot coffee to infuse a rich mocha flavor into the cake batter.
- Make sure the butter and cream cheese are at room temperature for smooth mixing.
- Be gentle when adding the cheesecake filling to maintain distinct layers within the cake.
- Allow the cake to cool completely before adding ganache to prevent it from melting off the cake.
- This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
