CREAM CHEESE SWIRLED BROWNIE CAKE

16
Teresa G

By
@barefootgal

I saw a recipe for a brownie cake that looked yummy, and thought that I would tweak it and make it extra-special. Well, I tweaked it quite a bit and ended up with this beauty. It is a moist, super chocolate bundt cake with a decadent cheesecake swirl in the middle, covered with a thick drizzle of dark, rich ganache. So delicious! And so pretty, too! It would be the perfect cake for a special occasion such as an anniversary or Valentine's Day. You could even add a little food coloring to the cream cheese mixture in honor of St. Patty's Day or Christmas. *Prep time doesn't include cooling time.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
50 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • FOR CREAM CHEESE SWIRL FILLING:

  • 8 oz
    cream cheese, softened
  • 1/4 c
    sour cream
  • 1/3 c
    sugar
  • 1/2 tsp
    pure vanilla extract
  • 1
    egg
  • FOR BROWNIE CAKE BATTER:

  • 1 box
    dark chocolate cake mix
  • 1 box
    dark chocolate fudge brownie mix
  • 1 1/4 c
    water
  • 1 c
    oil
  • 4 large
    eggs
  • FOR GANACHE ICING:

  • 1/2 c
    heavy whipping cream
  • 6 oz
    semi sweet chocolate morsels (1/2 average bag)

How to Make CREAM CHEESE SWIRLED BROWNIE CAKE

Step-by-Step

  1. Gather ingredients. Allow for time for cream cheese to soften (or use the quick warm-up trick; see **Note.)
  2. Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method.
  3. Beat together cream cheese, sour cream and 1/3 cup sugar until smooth.
  4. Add 1/2 teaspoon vanilla and 1 egg; beat until well combined; set aside.
  5. In a large bowl, stir together brownie mix and cake mix until well combined.
  6. Add water, oil and eggs; whisk or use hand-mixer on low/ medium-low speed to mix until lumps are mostly gone.
  7. Pour 1/2 the brownie cake batter into prepared bundt pan; rap on counter several times to assure even distribution.
  8. Spoon cream cheese mixture onto center of cake batter, avoiding sides as much as possible; cover with remaining cake batter.
  9. Create swirls by inserting knife into batter and swirling in a figure 8 pattern all around batter.
  10. Bake at 350` F for one hour and ten minutes, turning cake 180 degrees after the first 35 minutes. (Due to oven variance, start checking at one hour, then at 5 minute intervals. Cake is done when toothpick inserted in center, at several places, comes out mostly clean.
  11. When done baking, remove cake and allow to cool in pan for 30 minutes. Carefully turn cake out onto a cake stand or plate (I like to use parchment paper, but that's just me.) Allow to thoroughly cool before drizzling with ganache (at least 2 to 3 hours.)
  12. To make the ganache, pour chocolate chips into a medium heat-proof bowl.
    In a small saucepan, over medium heat, bring cream to a slight simmer; immediately pour heated cream over chocolate chips; whisk until completely smooth. Pour over cooled cake. (You may double ganache recipe if extra is desired for serving with chocolate dipped strawberries or for drizzling extra over individual slices.) Serve.
  13. **NOTE: How to Quickly Bring Cream Cheese to Room Temp.
    Remove cream cheese from box, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.

Printable Recipe Card





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