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Chocolate Cheesecake Swirl Bundt Cake

recipe from tablespoon.com
Course: Dessert
Keyword: Cake
Servings: 12 Slices
Author: Mighty Miley

Ingredients

Cream Cheese Filling

  • 6 oz Cream Cheese Softened
  • 1/4 cup Granulated Sugar
  • 1 Tbsp All-Purpose Flour
  • 1 Egg

Cake

  • 1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
  • 1/4 cup All-Purpose Flour
  • 1 cup Water
  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 cup Miniature Semisweet Chocolate Chips

Topping

  • 2 oz Cream Cheese Softened
  • 3 tsp Milk
  • 1 cup Powdered Sugar
  • 2 Tbsp Heavy Whipping Cream
  • 1/2 cup Miniature Semisweet Chocolate Chips

Instructions

  • Heat your oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour.
  • Create cream cheese filling: In a small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, and 1 egg until smooth; refridgerate.
  • Make cake batter: In a large bowl, beat cake mix, ¼ cup flour, the water, oil and 2 eggs with electric mixer on medium speed 2 minutes, then stir in ½ cup chocolate chips.
  • Fill the bunt pan ⅔ full with the chocolate batter. Then layer on the cream cheese filling. Swirl the filling by running a table knife through batter in a large zigzag pattern once around pan. Once you have done this, finish with a final layer of the remaining batter chocolate batter.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center of cake comes out clean.
  • Allow the pan to cool for about 10 minutes, then turn the pan upside down onto cooling rack and remove the cake from the pan. Allow the cake to cool completely for about 1 hour.
  • Make topping: In a small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake.
  • Make Chocolate Drizzle: In a small glass bowl, microwave whipping cream uncovered on high for 30 seconds or until cream just begins to simmer. Add ½ cup mini chocolate chips and stir until smooth. Place a small Ziploc bag in a cup and pour in the sauce. Snip one corner when you’re ready to begin topping the cake and drizzle over white icing.