Dark Chocolate Bundt Cake with a Chocolate Chip Cheesecake Swirl

Inspired by regional favorite black bottom cupcakes, this bundt cake features a rich, dark chocolate cake and a swirl of chocolate chip studded cheesecake filling.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

for the filling:

• 8 oz. cream cheese at room temperature
• 1/3 cup sugar
• 1 beaten egg
• 6 oz. mini semisweet chocolate chips

for the batter:

• 3 cups flour
• 3 cup sugar
• 2/3 cup cocoa
• 1 1/2 teaspoon baking soda
• 2 cups warm water
• 2/3 cup canola oil
• 1 1/2 teaspoon vanilla
• 1 teaspoon white vinegar

Instructions

 

• Preheat oven to 350. Butter and flour one bundt pan.

For the swirl:

• In a medium bowl, beat cream cheese and sugar until well creamed. Beat in egg. Fold in chocolate chips. Set aside.

For the batter:

• In a large bowl or the bowl of a stand mixer whisk flour, sugar, cocoa, and baking soda together. Add water, oil, vanilla, and vinegar. Beat VERY thoroughly.
• Fill pans about one-third of the way with chocolate batter.  Spoon the swirl over the batter, leaving a thin line of plain chocolate batter around the center of the pan and the edges--avoid having the swirl touch the pan.
• Bake for 50 minutes or until a thin knife comes out clean. Cool briefly in the pan (about 5 minutes) on a wire rack.
• Remove from pan to fully cool.

Notes

• The cake itself is actually vegan! It makes a great bundt on its own, without the swirl.
• I found the cake to be too rich to need frosting but feel free to drizzle some chocolate or cream cheese icing on or sprinkle some powdered sugar on top for a festive look. 

Keyword dessert

My husband’s birthday was this past weekend. I don’t always make a cake for his birthday–we are only two people–but we knew we were staying in so it only made sense. I had the idea to make a bundt cake based on my family recipe for black bottom cupcakes so what better time than a birthday? I was a little nervous because part of the beauty of the black bottom cupcake is that it is bite-sized but the cake and filling are so delicious, I thought it was worth a try.

I’m glad I did! The result was a super-rich, moist (actually vegan!) cake with a lovely swirl of not-too-sweet cream cheese and chips. We both loved it! It’s super simple to put together and I don’t think it even needs icing. It’s perfect for making ahead of time and the flavors even develop over time. I bet it would even freeze nicely. A real winner and one I am sure I will make again and again.