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Biscoff Cheesecake Filled Chocolate Bundt Cake

Biscoff Cheesecake Filled Chocolate Bundt Cake

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. 
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Course: Dessert
Keyword: Biscoff Cheesecake, Bundt Cake, Chocolate Cake
Servings: 10
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10
Calories:

Ingredients

Chocolate 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

Biscoff Cheesecake

  • 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

Instructions

Chocolate Cake

  • 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.

Cheesecake Layer

  • 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.
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