This chocolate chip bundt cake with it’s creamy cheesecake isa marriage of gorgeous sweet and rich flavours. This moist, buttery cake is toppedwith an easy chocolate ganache for the perfect decadent finish.
113gunsalted butter, softened (½ cup / 1 stick / 4oz)
½cupvegetable oil(125ml)
1cupbrown sugar(200g / 7oz)
¾cupwhite granulated sugar(150g / 5.3oz)
3large eggs, room temperature
2teaspoonsvanilla
1cuplight sour cream, room temperature(250ml)
1cupchocolate chips(200g / 7oz)
FOR THE GANACHE
175gdark (50%) chocolate(6oz)
⅔cupthickened cream (heavy cream)(160ml)
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Silicone spatulas
stand mixer Helpful but not required
Original bundt pan by Nordicware (or similar size bundt pan)
Instructions
Grease the bundt tin using softened butter making sure to get into all the grooves and corners. Flour the bundt tin all over and tap out the excess.
Preheat oven to 180C / 350F / 160C fan forced.
FOR THE FILLING: In a medium bowl with a spatula (or electric beater), beat together the cream cheese and sugar until smooth. Add the egg, sour cream and vanilla and beat just to combine.
FOR THE CAKE BATTER: In a medium bowl, whisk together the flour, baking powder, baking soda and salt to disperse and aerate. Set aside.
In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter, oil and sugar until lightened and fluffy - 4-5 minutes.
Add the eggs one at a time, beating each time until combined. Scrape the sides of the bowl a few times throughout.
Add the vanilla and beat through.
Add one third of the flour mixture, folding it in with a spatula, careful not to over mix.
Add half the sour cream and fold through. Fold in half the remaining flour.
Add the remaining sour cream and fold through.
Finally, fold in the last of the flour along with the chocolate chips until just combined.
ASSEMBLE: Tip half the thick batter into the prepared bundt tin and gently level it out. Use your spatula to draw a shallow valley / moat around the batter.
Fill the valley with cheesecake mixture making sure to dollop it just around the middle of the batter, not touching the sides. Top with the remaining batter, carefully so you don't push the cheesecake out the sides.
BAKE: Bake 45-55 minutes or until a toothpick comes out with just a crumb or two attached – you'll have to try to miss the chocolate chips.
Let the cake cool until the tin is cool enough to handle (10-15 minutes), then turn out onto a wire rack to cool completely.
FOR THE GANACHE: Place the finely chopped chocolate in a bowl. Heat the cream in saucepan over medium heat, swirling from time to time, until it starts to bubble.
Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Let it sit for a minute, then stir to a smooth, glossy ganache.
Place the cake on the serving plate, then pour the ganache all over.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (= 4 teaspoons).
For best results, always weigh ingredients like flour and sugar. If you don’t have kitchen scales (they’re super cheap) make sure to spoon the flour into a measure then level with the back of a knife.
All ovens vary – start checking for doneness 5-10 minutes before the recipe suggests.
Bundt cakes can take a couple of hours to cool completely.
You can swap the sour cream for Greek yogurt.
Be careful not to overmix the batter. Just fold it together gently to combine.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.