Ingredients
Method
- Preheat your oven to 350°F. Generously spray a 12-cup Bundt pan with nonstick cooking spray, making sure to coat all the crevices.
For the filling
- In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the egg, vanilla extract, and flour, and beat just until combined. Set aside.
For the cake
- In a large heatproof bowl, combine the cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour the boiling water over the top, cover the bowl with a plate or plastic wrap, and let sit for 5 minutes.
- Whisk the chocolate mixture until smooth and fully melted. Let it cool to room temperature (about 15 minutes), then whisk in the sour cream until well blended.
- In a separate large bowl, beat the softened butter, brown sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the cooled chocolate mixture, starting and ending with the flour. Mix just until the batter is smooth—do not overmix.
- Pour a little more than half of the chocolate batter into the prepared Bundt pan, spreading it evenly. Gently spoon the cheesecake filling over the center of the batter, keeping it away from the edges of the pan. Carefully spread the remaining chocolate batter on top to cover the filling completely.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the cake (avoiding the filling) comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.
For the glaze
- In a small saucepan, heat the heavy cream and corn syrup over medium heat until hot but not boiling. Remove from heat, add the chopped semisweet chocolate, and let sit for 1 minute. Whisk until smooth and glossy. Let the glaze cool slightly until it thickens to a drizzle-able consistency, then pour over the cooled cake. Let the glaze set at room temperature, about 10 minutes, before slicing and serving.
Nutrition
Notes
For a richer chocolate flavor, use high-quality bittersweet chocolate (60-70% cacao).
If you don't have espresso powder, you can omit it or use instant coffee granules.
Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth batter.
To prevent the filling from sinking, don't let it touch the pan's edges.
Store leftover cake in an airtight container in the refrigerator for up to 5 days; let slices come to room temperature before serving.
This cake freezes well—wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge.
For a cleaner slice, use a serrated knife and wipe it clean between cuts.