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.
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.