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Chocolate Espresso Cream Cheese Bundt Cake


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  • Author: KJ & Company - Kate Poskochil
  • 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.
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
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