Chocolate Bundt Cake with Cream Cheese Filling

This chocolate mocha Bundt cake boasts a creamy cheesecake filling and ganache topping. It’s a luxurious, rich treat which would be perfect as a dinner party dessert.

If you enjoy baking, you might also like this banana bread crumb cake, funfetti whoopie pies, coconut cream poke cake or lemon sheet cake.

Why You’ll Love It

Showstopping appearance: The Bundt shape and layered filling look impressive on any dessert table.
Rich and moist: Sour cream, cocoa and coffee make the cake ultra-chocolatey and tender.
Creamy filling: A sweet cheesecake layer adds contrast in flavor and texture.
Decadent ganache: The smooth topping ties it all together beautifully.
Perfect for any occasion: Ideal for birthdays, holidays or when you need to impress guests.

Chocolate Bundt Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Unsalted butter: For richness in the cake base.
Brown sugar: Adds moisture and a deep, molasses-like sweetness.
Eggs: Help bind the cake and give structure to both layers.
Vanilla extract: Enhances the flavor in both cake and cheesecake layers.
Cocoa powder: Provides the base chocolate flavor.
Baking soda and salt: Help the cake rise and balance sweetness.
Cake flour: Creates a tender crumb in the cake.
Sour cream: Adds tang and keeps the cake moist.
Coffee: Intensifies the chocolate flavor and creates a smooth batter.
Cream cheese: The star of the cheesecake layer, adding a creamy center.
Granulated sugar: Sweetens the cheesecake filling.
Semi-sweet chocolate: Melts into a smooth ganache topping.
Heavy cream: Used to make the ganache silky and spreadable.

How to Make Chocolate Bundt Cake with Cream Cheese Filling

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cake batter: Cream butter and sugar, then beat in eggs. Add cocoa, baking soda, salt, and vanilla. Alternate mixing in flour and sour cream, then add coffee.
Make the filling: Beat cream cheese, sugar and vanilla until smooth. Add eggs one at a time, mixing thoroughly.
Layer in the pan: Pour half the chocolate batter into a greased Bundt pan. Add the cream cheese layer, then top with the remaining batter.
Bake and cool: Bake until a toothpick comes out clean. Cool before removing from pan.
Make the ganache: Pour hot cream over chocolate, let sit, then stir until smooth. Spread over cooled cake and chill until set.

Substitutions and Variations

Use Greek yogurt: If you don’t have sour cream, plain Greek yogurt works well.
Try different chips: Dark or milk chocolate chips can replace semi-sweet in the ganache.
Add a citrus twist: Stir a little orange zest into the cheesecake filling.
Make it gluten-free: Use a gluten-free cake flour blend to accommodate dietary needs.

Serving Suggestions

With a drink: Pair a slice of this delicious Bundt cake with a hot chocolate, mojito rum cocktail or an oat milk shaken espresso.
For dessert: This is a wonderful dessert to serve after any kind of main dish from chicken fettuccine alfredo to Sriracha honey garlic pork chops.

How to Store Chocolate Mocha Bundt Cake

Store: Keep leftovers refrigerated and enjoy within a few days. After that, the cake will start to dry out.
Freeze: You can freeze this cake for a couple of months.
Thaw: Defrost in the refrigerator overnight.