Chocolate Cheesecake Cake

Due to the popularity of my Cheesecake Brownies I decided to make your diets that much harder by bringing you the Chocolate Cheesecake Bundt cake. Well, its International Happiness Day afterall.

I’ve been testing out some chocolate cake recipes recently as whilst I have my ultimate go to recipe, I wanted to have a little play around and see if there were any tips and tricks that I was missing. I know some people use natural yoghurt or creme fraiche to their cake batter to make it more moist and fudgy and I fell in love with Lorraine Pascale’s recipe which I’ve adapted for the below.

The cheesecake mixture which is marbled through the centre of the cake adds a wonderful texture as its dense and adds to the fudginess of the cake. It contrasts beautifully to the light chocolate sponge and it turns this cake into a real little show stopper despite the fact its really easy to make. I recently topped mine with a rich chocolate buttercream (as pictured) but you can go one stop further by adding a cream cheese frosting or even a chocolate one which is a-mazing.

I hope you enjoy this recipe as much as I did, it vanished so quickly in our house because it is dangerously moreish.

Ingredients (serves 12 and makes one large bundt cake or a three tiered 23cm cake):

For the cake

  • 200g butter, softened
  • 325g soft light brown sugar
  • 1/2 tsp Camp coffee essence
  • 6 medium eggs (at room temp)
  • 280g Homepride self-raising flour
  • 1 tsp baking powder
  • 60g cocoa powder
  • 210g crème fraîche (at room temperature)

For the cheesecake filling 

  • 1 tbsp plain flour
  • 50g caster sugar
  • 225g full fat cream cheese
  • 1 egg

For the chocolate frosting (note, if you’re making a three tiered version I would double this)

  • 100g butter, at room temp
  • 200g icing sugar
  • 2 tbsp cocoa powder


  1. Start by preheating your oven to 180 degrees C and grease your bundt tin thoroughly. Make the cream cheese filling for the sponge cake by adding the cream cheese and caster sugar to a mixing bowl and stir. Add the flour and egg and beat until the mixture is well combined (it doesn’t matter if it’s slightly runny), then set aside
  2. Begin to make your chocolate cake batter by beating together the butter and brown sugar until light and fluffy. Add the eggs and coffee extract, mix together until smooth then pour in your flour, cocoa powder, baking powder and creme fraiche and fold into the mixture. If it’s slightly lumpy that’s fine, as long as the cocoa and all the creme fraiche is evenly dispersed throughout the batter
  3. Add half of the cake batter to your cake tin, then dollop the cheesecake filling on top (you can create a marble effect by running it through the cake batter with a skewer/sharp knife if you like). Pour the remaining cake batter on top, covering all the cheesecake filling then place in the oven to bake for around 40 mins or until a skewer comes out clean and the cake is firm and springs back when you touch it
  4. Leave the cake to cool completely in the tin and then begin to make your chocolate buttercream. Whisk the butter until smooth then add the icing sugar and cocoa powder and whisk again until smooth. If it’s too thick, I often add a splash of milk
  5. Remove your cooled cake from the tin and dollop as much icing as you like on top and prepare to scoff your face

Enjoy lovelies! Nic x


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