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Chocolate Espresso Cream Cheese Bundt Cake

I can’t tell you how excited I am about this Chocolate Espresso Cream Cheese Bundt Cake! I bought my first bundt cake pan this year (crazy, right?!) and I couldn’t wait to bake one up!

The flavor profile of this Chocolate Espresso Cream Cheese Bundt Cake is inspired by my Mom’s decadent Layered Mocha Cheesecake that she typically only makes around the holiday and Christmas season. The Oreo cookie crust, layers of chocolate cheesecake and coffee cheesecake are topped off with a chocolate ganache it is just love at first bite. Whip all those ingredients up with a scrumptious chocolate cake and that is what this bundt cake is all about! Don’t be frightened by having an espresso cream cheese filling in this bundt cake as it is easy to accomplish if you just keep the filling from touching any sides of the bundt pan. Trust me, it happened a couple times to me and the filling just oozes out! Once you get a spoonful/forkful of this Chocolate Espresso Cream Cheese Bundt Cake there will be no turning back!

Is there anything better than chocolate, espresso cream cheese, Oreo cookies and a dark chocolate ganache? I can’t think of much! One thing that is so awesome about bundt cakes is how user-friendly they are. I accidentally let my bundt cake sit too long in the pan after taking it out of the oven (it was about 30 minutes) and a thin layer of the top of the cake stuck to the pan when I turned it out. But by golly, you can just cover that top with ganache and Oreos and no one will ever know. Truth is, this recipe took me 5 different times of making it to perfect it. FIVE. If you have ever seen the movie Julie & Julia, the scene where Julie is laying on the floor sobbing with a raw chicken and stuffing all around her because she couldn’t even truss a chicken is a pretty accurate scene of what it felt like when the cake kept turning out too dry, too dense, or too thin. Now there was no sobbing, physical crying or laying on the floor involved, but you know what I mean! (Insert laughing/crying face emoji) Sometimes life just happens and your cake doesn’t turn out

But boy, oh boy was this recipe worth it! All the ingredients combine to create the perfect slice of bundt cake and it’s like my little baby bundt cake recipe that I will treasure forever and ever. The whole family got invested in this venture as five different cakes were made in one week and everyone was trying it, critiquing it, complimenting it and finally savoring and craving every bite. The constant grocery trips to restock on ingredients may have gotten a little old (I am now well-stocked on enough cream cheese to carry me to Thanksgiving), but when this puppy comes out of the oven all you have is “ooo’s” and “ahhhh’s”.

This Chocolate Espresso Cream Cheese Bundt Cake is perfect for any occasion. Weeknight/weekend baking, birthdays, holidays, parties or just to have a bundt cake to snack on at midnight when you just can’t resist taking a bite. I may or may not be guilty of this. Just take a look at this bundt cake, how could you not resist?!

Disclaimer: please don’t be alarmed by it taking me 5 times to perfect it. The recipe testing process was SO worth it to have a scrumptious bundt cake turn out. You can totally do this!

 

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Chocolate Espresso Cream Cheese Bundt Cake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 10 servings 1x

Description

A decadent chocolate bundt cake is filled with an espresso cheesecake filling and classic Oreo cookies. Drizzled with a dark chocolate ganache and topped with even more crushed Oreos, this bundt cake is a show stopper!


Ingredients

Scale

For the cake:

  • 1 cup cocoa powder
  • 2 tablespoons espresso powder
  • 1 cup hot water
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup heavy cream
  • 2 sticks (16 tablespoons) butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 3 teaspoons flour
  • 2 tablespoons espresso powder
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 8 Oreo cookies

For the topping:

  • 3/4 cup heavy cream
  • 1 cup dark chocolate chips
  • 1 cup chopped Oreo cookies

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder, 2 tablespoons espresso powder and hot water until combined. Set aside to cool. In a separate small bowl, whisk together the flour, salt and baking powder and set aside.
  2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about a couple minutes. Turn the speed to low and add in one egg at a time, making sure that the egg is completely combined before adding another one. Add in the heavy cream and vanilla and mix until just combined.
  3. With the speed still on low, add in the flour mixture and the cocoa mixture alternatively into the butter mixture until all of the ingredients are combined. Do this in about three different batches of alternating dry and wet ingredients into the butter mixture. Scrap down the edges and bottom of the bowl to make sure all of the ingredients are combined.

For the filling:

  1. In a small bowl, combine the espresso powder and water to activate the espresso powder. Set aside to cool.
  2. In a bowl of an electric mixer, beat together the cream cheese and sugar until light and fluffy, about a couple minutes. Add in the flour and mix until combined. Add in the egg, vanilla and espresso mixture and beat until all of the ingredients are combined and smooth.

Assemble & Bake:

  1. In a sprayed bundt pan, start by pouring half of the cake batter evenly into the bottom of the pan. Using a 1 tablespoon scoop or a spoon, scoop the cream cheese filling into the center of the bundt cake, making sure that you don’t let the filling touch either sides of the bundt cake pan. Smooth the cream cheese filling into an even layer.
  2. Gently lay the 8 Oreo cookings on top of the cream cheese filling in the center of the cake. Pour the remaining cake batter over the top of the Oreos and cream cheese filling in an even layer, making sure that no cookies or filling is showing.
  3. Bake for 50 minutes or until a toothpick inserted comes out mostly clean. If the top looks slightly underdone, that is ok. Let the cake cool for 10 minutes in the pan before turning it. Turn it out onto desired surface to cool completely.

For the topping:

  1. 15 minutes prior to serving, bring the heavy cream to a very low simmer over low heat. Whisk in the dark chocolate chips until a smooth ganache forms. Remove from the heat immediately and pour the ganache over the top of the bundt cake, letting it cascade down the sides. Top with the chopped Oreo cookies and let the ganache set and cool slightly before serving.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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