Biscoff Cheesecake filled Bundt Cake – moist, rich, tender, chocolatey crumb cake with a creamy Biscoff cheesecake filling. This delicious cake is made with cocoa powder, melted chocolate and espresso for a rich chocolate flavour. The hidden swirl of Biscoff cheesecake makes this cake taste absolutely incredible. It’s perfect for any occasion.
Chocolate cake is where my love for cakes began. Over the years I have perfected my favourite chocolate cake recipe. It has the right amount of chocolate without being overly sweet. The crumb of this cake is so tender that it literally melts in your mouth.
This cake is fantastic to have on it’s own, but I decided to elevate it by laying Biscoff Cheesecake batter in the middle of the chocolate batter. Biscoff has a deep caramel flavour which goes perfectly with chocolate.
Not only is this cake delicious, it is so simple to make.
Let's get into the ingredients for the Biscoff Filled Cheesecake Chocolate Bundt Cake
You will need:
- Flour– All purpose or plain flour is all you need for this. This is the structure of the cake.
- Cocoa Powder– Use cocoa powder which contains potassium carbonate or Dutch- process cocoa powder. This type of cocoa is mellow in flavour and produces a darker richer cake.
- Sugar– Adds sweetness.
- Espresso Powder– Elevates the flavour of the chocolate.
- Baking Powder & Baking Soda– gives the cake its rise.
- Salt– Enhances the flavour of the cake and balances the sweetness.
- Chocolate– 70% chocolate adds deep chocolate flavour.
- Oil– Vegetable, sunflower or canola oil can be used. It adds moisture
- Eggs– Use 2 room temperature eggs. It binds the ingredients together easily and creating a smooth batter.
- Buttermilk & Sour Cream– Adds richness and moisture to the cake. The acidity of the buttermilk combined with baking soda in a recipe helps add a lightness and tenderness to the cake. Sour cream helps the cake stay moist longer.
- Vanilla Extract– Adds flavour to the cake.
- Hot Water- It enhances the chocolate flavour and also makes the cocoa powder bloom and hydrates it. The addition of boiling water into the batter keeps the cake fresh and soft for longer.
Making the Biscoff Filled Cheesecake Chocolate Bundt Cake
The first step is to melt the chocolate in the microwave, then set aside. Sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a jug whisk together eggs, buttermilk, sour cream, vanilla extract and oil. Add the wet ingredients and mix until combined. Finally mix in melted chocolate followed by hot brewed coffee.
Once the batter is mixed up, make the Biscoff cream cheese filling. The sweet creamy caramel spread pairs beautifully with the chocolate cake adding another depth of delicious flavour.
The cheesecake filling is made with cream cheese, sugar, egg, vanilla and biscoff spread. Warm the biscoff spread in the microwave until it has melted to a runny consistency, about 10-20 seconds. This will ensure you have a smooth cheesecake batter.
Beat the ingredients together until smooth and creamy.
Before pouring the batter into the bundt pan, it is important that it is well greased to prevent it from sticking. Use either cake release or melted shortening. Do NOT use butter. I use a pastry brush to ensure the case release is applied to every nook and cranny of the pan, including the tube.
Pour half the chocolate batter into the pan. Then spoon over the cream cheese filling and then top with the rest of the cake batter.
Once the cake is baked, leave it in the pan for an hour before inverting onto a cooling rack to cool completely.
Cut a slice and enjoy. This cake is light enough to serve as a dessert after a meal.
For more Chocolate Recipes, check these out:
Biscoff Cheesecake Filled Chocolate Bundt Cake
- 100 grams dark chocolate, 70% melted
- 210 grams (1¾ cup) all purpose or plain flour
- 300 grams (1½ cups) granulated sugar
- 60 grams (¼ cup) cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 120 ml (½ cup) oil
- 120 ml (½ cup) buttermilk, room temperature
- 120 ml (½ cup) sour cream, room temperature
- 2 teaspoons vanilla extract
- 120 ml (½ cup) hot water
- 1 teaspoon espresso powder
- 300 grams (10.5 oz) cream cheese, room temperature
- 50 grams (¼ cup) granulated or caster sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 100 grams (3.5 ounces) biscoff spread
- Preheat oven to 170°C/338°F. Grease bottom and grease a 10-inch Bundt pan.
- Microwave chocolate in 30 second bursts until melted, stirring in between bursts. Cool to room temperature.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large measuring jug whisk together oil, eggs, buttermilk, sour cream and vanilla until combined. Pour the wet ingredients into the dry ingredients. Dissolve the espresso powder into hot water, then add to the batter and whisk until completely combined. Set aside as you prepare the Biscoff cheesecake filling.
- In a heat safe bowl, add biscoff spread and melt in the microwave for 10-20 seconds until pourable.
- In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy. Beat in the sugar. Add salt. Scrape the sides of bowl as needed.
- Beat in egg. Add the vanilla extract and biscoff spread and beat until well incorporated.
- Pour half the chocolate batter into the prepared bundt pan. Spoon all the biscoff cheesecake filling evenly over the top. Pour the remaining chocolate batter evenly over the top.
- Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean with just a couple of moist crumbs.
- Remove from the oven and leave the cake to cool in the pan on wire rack for 1 hour. Then invert onto a wire rack and allow to cool completely.