Dark Chocolate Bundt Cake with a Chocolate Chip Cheesecake Swirl
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
- 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.
- 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.
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.