This Chocolate Chip Bundt Cake with it’s creamy cheesecake filling is just another way to fulfil my obsession with merging two desserts into one or filling them with a surprise centre.

Here’s some more gorgeous bundt cakes too – Chocolate Coffee Bundt Cake and Red Velvet Bundt Cake.

Chocolate ganache is drizzled on top of a chocolate bundt cake.

If you you’ve been around these parts long you may have noticed this habit popping up from time to time like in my Chocolate Meringue Brownie Cake or Cookie Crust Brownie Pie. Then there’s my addiction to adding surprise centres to all my cupcakes – Salted Caramel Chocolate Cupcakes take your fancy? I just can’t deny a sweet surprise centre.

So today I’m adding to that illustrious collection with … drumroll ….

  • an easy chocolate bundt cake
  • With the addition of chocolate chips
  • filled with a creamy cheesecake filling
  • glossy chocolate ganache poured all over the top.

A Chocolate Chip Bundt Cake with Cheesecake Filling cut into slices on a white cake stand.

HOW TO MAKE CHEESECAKE FILLING

The creamy cheesecake filling also only takes a few minutes however you will need softened cream cheese at the ready. Beat that, together with your sugar, for just a few minutes. Then add the egg, vanilla and sour cream.

HOW TO MAKE BUNDT CAKE

This Chocolate Chip Bundt Cake is light and moist, plus insanely easy to make which I love. Instead of butter,  this recipe uses vegetable oil. It may sound a little different but what that oil does is keep the cake moist. It’s richness comes from whole milk and chocolate chips thrown in for good measure.

You’ll start by mixing and setting aside the dry ingredients. In a separate bowl, whisk together the wet ingredients, then combine them all.

To assemble it, you’ll just need to pour 2/3 of the chocolate bundt cake batter into your prepped bundt tin, now add the cheesecake filling but just around the middle of the cake batter, make sure it doesn’t spread right to the edges. Cover the cheesecake layer with the remaining bundt cake batter and you’re ready to bake.

The chocolate ganache poured over the top at the end is the perfect finishing touch to the Chocolate Chip Bundt Cake. It will set soft and is rich and delicious.

A slice of Chocolate Chip Bundt Cake with Cheesecake Filling in the middle on a stack of white plates.

BAKING TIPS

HOW TO STOP IT FROM STICKING

I use this tin for my chocolate bundt cake. If you have a good quality non-stick bundt tin, then a simple spray of oil (make sure it’s a brand that won’t damage the non-stick surface) all around the inside right before you pour in the batter is all you need. If your tin is a little older then the best method is to grease it really well and then flour then inside as well.

HOW TO GREASE AND FLOUR A CAKE TIN

Use softened butter to rub all around the inside of the tin or, if you have a bundt tin with lots of edges and corners like this one, melted butter brushed around all the nooks and crannies is best.

Next, drop a little flour into the tin and turn the tin while gently tapping the side so that it sticks to the butter, until the whole tin is coated. Tap the tin upside down on a bench to get rid of any excess flour and discard. You’ll be able to see very clearly if any spots have been missed.

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A Chocolate Bundt Cake covered in chocolate ganache on a white cake stand.

More chocolate cakes

Chocolate Chip Bundt Cake with Cheesecake Filling is an easy chocolate bundt cake, filled with a gorgeous cheesecake filling and finished off with glorious dark chocolate ganache.

Chocolate Chip Bundt Cake with Cheesecake Filling

4.8 from 5 votes
Chocolate Chip Bundt Cake with Cheesecake Filling is an easy chocolate bundt cake, filled with a gorgeous cheesecake filling and finished off with glorious dark chocolate ganache.

Ingredients

For the Cheesecake Filling

  • 250 g / 9oz cream cheese, softened
  • ¼ cup / 50g / 1.8oz sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup light sour cream

For the Chocolate Bundt Cake

  • 2 1/4 cups / 295 / 10.4oz plain (all purp) flour
  • 1/2 cup / 55g / 2oz unsweetened cocoa
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking (bicarb) soda
  • 1/4 teaspoon salt
  • 1 cup / 200g / 7oz white granulated sugar
  • 200 g / 1 cup dark chocolate chips
  • 2 large eggs
  • 1 cup / 250ml whole milk
  • 1/2 cup / 125ml vegetable oil

For the Dark Chocolate Ganache

  • 180 g / 6.3oz dark 70% chocolate
  • 180 ml / 3/4 cup thickened (heavy) cream

Instructions
 

Preheat the oven to 180C / 350F / 160C fan forced.

    For the cheesecake filling

    • Beat together the cream cheese and sugar until smooth and creamy. 2-3 minutes should do it. Add the egg and beat well. Add the vanilla and sour cream and mix through until incorporated. Set aside.

    For the chocolate bundt cake

    • In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar and chocolate chips and mix it well.
    • In a separate bowl whisk together the eggs, milk and vegetable oil until well mixed. Pour the wet ingredients into the dry and mix until just combined.
    • Lightly spray a bundt tin with spray oil, then tip 2/3 of the cake batter in. Spread evenly around the base. Now spoon in the cheesecake mixture just around the middle of the cake batter (ie not to the edges of the tin - keep it to a 1-2 inch line around the middle of all the cake batter). Top with the remaining cake batter, making sure to cover all of the cheesecake filling.
    • Bake for around 45 minutes, turning the tin half way through, until a toothpick inserted comes out clean (you'll have to test a couple of spots to make sure you're hitting cake and not choc chips)
    • Let the cake cool in the tin then transfer to a cake plate

    For the dark chocolate ganache

    • Finely chop the chocolate, place in a bowl and set aside.
    • Heat the cream over low heat, swirling the pan every so often until it starts to simmer. Pour the warm cream over the chocolate then let it sit for 5 minutes (very important) before stirring to a smooth ganache.
    • Immediately, pour the ganache over the cooled cake. Give the cake a gentle shake and tap the plate gently on the bench top (a tea towel set down first will soften the blow a little) to smooth out the ganache. Serve immediately if you don't mind a gooey ganache or allow it to set before serving.

    Notes

    1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these  are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
    2. I use this tin for my chocolate bundt cake. If you have a good quality non-stick bundt tin, then a simple spray of oil (make sure it's a brand that won't damage the non-stick surface) all around the inside right before you pour in the batter is all you need. If your tin is a little older then the best method is to grease it really well and then flour then inside as well.
    Have you tried this recipe?Rate or comment below and let us know how it was!