Chocolate cake is already delicious but what about combining it with vanilla cheese cake? Hmm… the combination is divine… Several days ago, I have promised to bring a cake at the office. The options of what to prepare are always more then enough, but for this particular occasion I have been considering as much the flavour as the logistic transportation practical side. As a result, this delicious chocolate cheesecake swirl bundt cake has emerged delighting all the senses.
Preparing the cake was easy and simple. Keeping it away from my family has been a real struggle and temptation, something to remember and avoid in the future whenever I can. Why did I not even consider to prepare two cakes instead of one? With the cake intact and graciously arriving at the office in one piece it made me happy to see the joy it brought to my colleagues and that even before noon not a single slice was left.
Ingredients
Cream Cheese Filling
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6oz cream cheese, softened (from 8-oz package)
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1/4 cup granulated sugar
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1 tablespoon Gold Medal™ all-purpose flour
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1 egg
- 1 Vanilla
Cake
- 1 1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix
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1/4 cup Gold Medal™ all-purpose flour
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1 cup water
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1/2 cup vegetable oil
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2 eggs
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1/2 cup miniature semisweet chocolate chips
Topping
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2 oz cream cheese, softened
- 1 Vanilla
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2 to 3 teaspoons milk
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1 cup powdered sugar
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2 tablespoons heavy whipping cream
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1/2 cup miniature semisweet chocolate chips
- Coffee Chocolate beans
Method
1. Heat oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour. In small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, vanilla, 1 tablespoon flour and 1 egg until smooth; set aside.
2. In large bowl, beat cake mix, 1/4 cup flour, the water, oil and 2 eggs with electric mixer on medium speed 2 minutes; stir in 1/2 cup chocolate chips. Pour into pan.
3. Spoon cream cheese filling over batter, keeping it away from edge of pan. Run table knife through batter in large zigzag pattern once around pan.
4. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
5. In small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar and vanilla until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake.
6. In small microwavable bowl, microwave whipping cream uncovered on High 30 seconds or until cream just beings to simmer. Add 1/2 cup mini chocolate chips; stir until smooth. Place in small resealable food-storage plastic bag. Cut off small corner of bag; drizzle over white icing. Decorate with coffee chocolate beans.
