Cheesecake filled Chocolate cake
INGREDIENTS
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- one 9.5" Bundt pan
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For the cheesecake:
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- 8oz (220gms) cream cheese, room temperature
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- 1/2 cup sugar
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- 1tsp vanilla extract
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- 1 large egg, room temperature
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- 2tsp all-purpose flour
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For the cake:
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- 3/4 cup unsweetened cocoa powder
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- 6oz (170gms) bittersweet chocolate, chopped
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- 1tbsp instant coffee powder
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- 3/4 cup boiling water
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- 1 cup sour cream (substitute with thick yogurt)
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- 1 3/4 cups all-purpose flour
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- 1tsp salt
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- 1tsp baking soda
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- 1 1/2 stick (170gms) unsalted butter, softened
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- 2 cups light brown sugar, firmly packed
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- 1tbsp vanilla extract (I used vanilla bean paste)
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- 5 large eggs, room temperature
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For the glaze:
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- 1/2 cup heavy cream
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- 2tsp corn syrup
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- 4oz (110gms) semisweet chocolate, chopped
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