Gâteau Bundt Chocolat Cheesecake : La Recette Facile

The Ultimate Chocolate Bundt Cake with Cheesecake Filling: A Match Made in Heaven

You know that feeling when you can’t decide between a rich chocolate cake and a creamy cheesecake? I was having one of those days. My book club was coming over, and I wanted to impress. So, I decided to be a little rebel and put the cheesecake inside the chocolate cake. The result? This glorious Chocolate Bundt Cake with Cheesecake Filling. The moment I turned that golden-brown, fragrant cake out of the pan, I knew I had a new family favorite. It’s the showstopper that makes everyone ask for the recipe before they’ve even finished their first slice.

A Tale of Two Cakes: The Story Behind This Marvel

The Bundt pan, with its elegant fluted design, has been a baking staple for generations, often used for simple pound cakes. Cheesecake, of course, has its own rich history. But who first had the brilliant idea to marry them? While I can’t claim to be the inventor, my version was born out of pure craving and a happy kitchen accident. I wanted the deep, comforting flavor of a traditional German chocolate « Gugelhupf » combined with the luxurious texture of a New York-style cheesecake. This recipe is my love letter to both traditions—a modern twist that feels wonderfully classic.

Why You’ll Fall Head Over Heels for This Chocolate Cheesecake Bundt

This isn’t just a cake; it’s an experience. First, there’s the surprise. From the outside, it looks like a beautifully glazed chocolate Bundt. Then you cut a slice and reveal that stunning ribbon of vanilla cheesecake nestled within. The textures are pure magic: moist, tender chocolate cake hugging a dense, subtly tangy filling. It’s rich but not overly sweet, impressive yet surprisingly straightforward. It solves the « which dessert to choose » dilemma once and for all!

When to Bake Your Chocolate and Cheese Bundt Cake

This cake is your secret weapon for almost any occasion. It’s elegant enough for a birthday or anniversary dinner. It’s a total crowd-pleaser at potlucks and holiday parties (imagine it on a Christmas buffet!). It’s also the perfect « just because » bake for a weekend treat that will make your home smell incredible. Honestly, any day that ends with a slice of this cake is a good day.

Gathering Your Ingredients for Chocolate Bundt Cake Success

Using quality ingredients makes a real difference here. Here’s what you’ll need for a standard 24cm Bundt pan:

For the Chocolate Cake Batter:

• 200 g finely chopped dark chocolate couverture (at least 55% cocoa)
• 150 g soft, unsalted butter
• 220 g granulated sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 4 medium eggs (room temperature)
• 325 g all-purpose flour (Type 405 or similar)
• 1 packet baking powder (about 2 tsp)
• 55 g unsweetened cocoa powder (the best you can find!)
• 4 tbsp whole milk
• 100 g heavy cream

For the Cheesecake Filling:

• 500 g quark, 20% fat (see substitutions below)
• 1 packet vanilla pudding powder (not instant)
• 130 g granulated sugar
• 2 medium eggs
• 1 tsp pure vanilla extract

For the Glaze:

• 200 g dark chocolate icing or couverture

No Quark? No Problem! Handy Substitutions

Don’t fret if you can’t find an ingredient. Baking is about adaptability!

• Quark: The closest substitute is full-fat, strained Greek yogurt or skyr. For a richer, more authentic texture, blend equal parts full-fat cream cheese and plain Greek yogurt until smooth.
• Vanilla Pudding Powder: Use 40g of cornstarch mixed with an extra teaspoon of vanilla extract. This will help thicken the filling just like the pudding powder would.
• Dark Chocolate Couverture: Good quality dark chocolate baking bars (chopped) work perfectly.
• Wheat Flour Type 405: This is a fine, all-purpose flour. Standard all-purpose flour is a direct substitute.

How to Make Your Chocolate Cheesecake Bundt Cake: Step-by-Step

Ready to create some magic? Follow these steps for a foolproof, stunning cake.

Step 1: Build Your Chocolate Foundation

Start by melting your chopped chocolate gently over a double boiler. Once it’s smooth and glossy, stir in the soft butter until it melts into the chocolate. Pour this heavenly mixture into a large mixing bowl. Add the sugar and vanilla sugar, and beat with a whisk until it becomes fluffy and light. Now, add your eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and cocoa powder, then sift it all. This aerates the dry ingredients and prevents lumps. Gradually fold the dry mix into the wet chocolate batter. Finally, stir in the milk. Now, take about two-thirds of this chocolate batter and spread it generously into your well-greased and floured Bundt pan. Use a spoon to create a deep, wide well in the center, pushing the batter up the sides and tube. Pro tip: Leave no spot ungreased! This ensures a clean release later.

Step 2: Whip Up the Creamy Cheesecake Heart

For the filling, grab a medium bowl. Whisk together the sugar, vanilla pudding powder, and the two eggs until you have a pale, smooth mixture. Add the vanilla extract. Now, gently fold in the quark. You want everything combined, but don’t over-mix. The filling should be thick and luscious. Carefully pour this cheesecake mixture into the cavity you created in the chocolate batter. Spread it evenly, but try to keep it in the center, leaving a small border of chocolate batter around the edges.

Step 3: Seal, Bake, and Reveal

Preheat your oven to 170°C (150°C for fan-assisted ovens). To the remaining chocolate batter in your bowl, stir in the 100g of liquid cream. This will loosen it up, making it easy to pour. Gently pour this final layer of chocolate batter over the cheesecake filling, sealing it in completely. Smooth the top. Bake in the preheated oven for 55-60 minutes. Do the toothpick test: it should come out with just a few moist crumbs, not wet batter. The cake will also pull away slightly from the sides. Let it cool completely in the pan on a wire rack before attempting to turn it out. Patience is key here!

Step 4: The Grand Finale: Chocolate Glaze

Once your beautiful, cooled cake is turned out onto a serving plate, it’s time for the glaze. Melt your dark chocolate icing or chopped chocolate according to package instructions. I like to do it in short bursts in the microwave, stirring frequently. Pour the glossy, warm chocolate generously over the top of the cake, letting it drip artistically down those beautiful fluted sides. Chef’s tip: For a professional touch, sprinkle a tiny pinch of sea salt or some chopped nuts over the glaze before it sets. Wait for the glaze to set before slicing.

Your Chocolate Bundt Cake Timetable

• Prep Time: 30 minutes
• Baking Time: 60 minutes
• Cooling Time: 2 hours (minimum)
• Glazing & Setting Time: 30 minutes
• Total Time: About 4 hours (mostly hands-off cooling)

Chef’s Secret for the Perfect Bundt

The absolute best way to ensure your Chocolate and Cheese Bundt Cake releases perfectly is to grease your pan incredibly well. Don’t just use butter. Use a pastry brush to coat every nook and cranny with soft butter, then dust with a mixture of flour and cocoa powder. Tap out the excess. This creates a non-stick barrier that’s especially important for detailed pans.

A Little Extra Info: Why the Bundt Shape Works

The Bundt pan isn’t just pretty; it’s practical! The central tube allows heat to circulate evenly, baking the dense cake and creamy filling perfectly throughout. It also creates more surface area for that delicious, slightly crispy edge we all love.

Equipment You’ll Need

• 24 cm (10-inch) Bundt pan
• Mixing bowls (large and medium)
• Whisk and silicone spatula
• Double boiler or heatproof bowl for melting chocolate
• Fine-mesh sieve for sifting
• Cooling rack

How to Store Your Masterpiece

Because of the cheesecake filling, this cake must be stored in the refrigerator. Cover it loosely with a cake dome or place it in a large airtight container once the glaze is fully set. It will keep beautifully for up to 4 days.

For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Let the cake sit at room temperature for about 20-30 minutes before serving. This takes the chill off and allows the chocolate and cheesecake textures to soften to their ideal, creamy state.

Tips and Advice for Baking Bliss

• Room Temperature is Key: Using room temperature eggs and butter helps the batter come together smoothly and rise evenly.
• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, leading to a tougher cake.
• Test for Doneness: Ovens vary. Start checking at 50 minutes. The cake is done when a skewer inserted into the chocolate part comes out with moist crumbs, not wet batter.
• Cooling is Crucial: Let the cake cool in the pan for at least 15 minutes, then invert it onto a rack to cool completely. A warm cake is fragile and can break.

Presentation Ideas to Wow Your Guests

• Dust with a light snowfall of powdered sugar just before serving for a classic look.
• Serve each slice with a dollop of lightly sweetened whipped cream and a fresh raspberry.
• Create a chocolate drip pattern with the glaze, then decorate the base with a ring of chopped, toasted hazelnuts.
• For a festive touch, add edible gold flakes or sprinkle with festive sprinkles for a birthday.

Love This Recipe? Try These Other Amazing Cakes!

If you adore this decadent combination, I know you’ll love exploring our other favorite cakes. For a pure, unadulterated chocolate hit, you simply must try our classic Simple Moist Chocolate Cake—it’s a timeless staple. For a stunning, cherry-filled delight, the dramatic layers of a Black Forest cake are always a showstopper. Looking for something truly unique and fun? The vibrant, surprise-inside Jawbreaker cake is a guaranteed conversation starter. And for a cozy, comforting breakfast or dessert, our wholesome Caramel Apple Oatmeal Bake is pure comfort in a dish.

Common Mistakes to Avoid for the Perfect Bundt

Mistake 1: Skipping the Pan Prep

This is the number one reason for Bundt cake disasters. A simple swipe of butter isn’t enough for the intricate design. If you don’t grease and flour every single crevice, the cake will stick and tear when you try to turn it out. The result is a sad, broken cake. How to avoid it: Use softened butter and a pastry brush to coat every inch. Then, dust with a mix of flour and cocoa powder, tap out the excess, and you’ll have a perfect release every time.

Mistake 2: Turning Out the Cake While It’s Hot

Impatience is the enemy here! The cake needs time to set and firm up as it cools. If you try to turn it out too soon, it can collapse under its own weight or break apart. The steam trapped inside can also make it soggy. How to avoid it: Let the cake cool in the pan on a wire rack for at least 15 minutes. Then, gently run a thin knife around the edges and center tube before inverting it. Let it cool completely before glazing.

Mistake 3: Overbaking the Cake

Because this cake has a moist cheesecake layer, it’s easy to think it needs more time when the top looks done. Overbaking will dry out the chocolate cake, making it crumbly and taking away that beautiful moist texture. How to avoid it: Trust the toothpick test, but be smart about it. Insert the toothpick into the chocolate cake section near the outer edge, not directly into the deep center of the cheesecake filling. A few moist crumbs are perfect; wet batter is not.

Mistake 4: Using Cold Ingredients for the Filling

If your quark and eggs are straight from the fridge, they won’t incorporate smoothly. You might end up with a lumpy filling that doesn’t bake evenly with the cake batter. How to avoid it: Take the quark and eggs for the filling out of the fridge about 30 minutes before you start. This ensures a silky-smooth, homogeneous cheesecake mixture that bakes to perfection.

Your Chocolate Bundt Cake Questions, Answered!

Can I make this cake a day ahead?

Absolutely! In fact, I often recommend it. Baking it a day ahead allows the flavors to meld and develop beautifully. Simply let the cake cool completely after baking, then wrap it tightly (unglazed) in plastic wrap and store it at room temperature overnight. The next day, prepare your glaze and finish the cake. The texture and taste will be even better. The glazed cake keeps perfectly in the fridge for several days.

My cheesecake filling sank a bit. What did I do wrong?

Don’t worry, a slight sinking is common and doesn’t affect the taste! It usually happens if the cheesecake batter was too liquid or if the cake was jostled in the oven before it had set. To minimize this, make sure your quark isn’t too watery (straining it in a cheesecloth can help). Also, avoid opening the oven door during the first 40 minutes of baking. The structural integrity of the surrounding chocolate cake holds everything in place as it bakes.

What can I use instead of quark?

Quark is common in European baking but can be tricky to find elsewhere. The best substitute is full-fat, strained Greek yogurt or Icelandic skyr. For a richer, more authentic texture, mix equal parts full-fat, brick-style cream cheese and plain Greek yogurt until completely smooth. This blend mimics quark’s tangy flavor and thick, creamy consistency perfectly for the filling.

Can I freeze the Chocolate Bundt Cake with Cheesecake Filling?

Yes, you can! It freezes very well. For the best results, freeze it without the glaze. Wrap the completely cooled cake tightly in two layers of plastic wrap, then a layer of aluminum foil. Label it and freeze for up to 2 months. Thaw overnight in the refrigerator. Once thawed, you can glaze it as normal. You can also freeze individual slices for a quick, portioned treat.

Why is my chocolate cake dense and not fluffy?

A dense cake is often caused by overmixing the batter once the flour has been added. When flour is mixed with liquid and agitated, gluten develops. Too much gluten makes cakes tough and dense. To avoid this, sift your dry ingredients to aerate them, and then fold them into the wet ingredients using a gentle hand, just until no dry streaks remain. A few small lumps are okay!

My glaze is too thick/thin. How can I fix it?

Glaze consistency is easy to adjust. If it’s too thick and won’t drip, gently warm it again and add a tiny amount of neutral oil (like vegetable) or melted butter, a teaspoon at a time, until it flows. If it’s too thin and runs right off the cake, let it cool slightly to thicken, or add a bit more sifted powdered sugar or melted chocolate to thicken it up. Practice makes perfect!

Can I add nuts or other mix-ins to the chocolate batter?

You certainly can! Chopped toasted walnuts, pecans, or hazelnuts would be fantastic in the chocolate batter. Add about 100-150 grams, tossed in a little flour to prevent sinking. You could also add a teaspoon of orange zest or a splash of rum or coffee liqueur to the batter for an extra flavor dimension. Get creative!

Is there a way to make this recipe lighter or lower in calories?

You can make some swaps, but they will change the texture. For the cake, you could use a sugar substitute and light butter, but the crumb may be different. For the filling, use low-fat quark or Greek yogurt. The chocolate and cheesecake are inherently rich. Understanding food energy from trusted sources can help with mindful eating, but for a true treat, I suggest enjoying a smaller slice of the real deal. It’s all about balance!

How do I know exactly when the cake is done baking?

Use the classic toothpick test, but be strategic. Insert a long wooden skewer or toothpick into the thickest part of the chocolate cake (not straight down into the deep cheesecake valley). It should come out with a few tender, moist crumbs clinging to it—not clean, and not with wet, shiny batter. The cake will also start to pull away slightly from the sides of the pan, and the top will spring back lightly when touched.

Can I use a different shape of pan?

While a Bundt pan is ideal for this recipe, you can adapt it. A 10-inch (26cm) springform pan would work well—just be aware the baking time may be slightly less as the cake will be shallower. You could also use a standard tube pan. Do not use a regular round cake pan without a center tube, as the dense center may not bake through evenly.