Today I want to propose to you a delicious bundt cake with cheesecake filling. I was undecided about whether to call it black & white bundt cake because, as you can see from the photo, the bundt cake is black, not because it’s burnt 😛 nor because I used food coloring, but because I used black cocoa which is available all year round, but especially during Halloween it’s everywhere. Let’s see together how to prepare this bundt cake with cheesecake or black & white as you prefer to call it in the following recipe.

Difficulty: Medium
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 12
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, Halloween

Ingredients

3.5 oz dark chocolate (I use 70%)
6 oz butter
5.6 oz sugar
1 tablespoon vanilla extract
3 eggs
1.8 cups all-purpose flour
2 teaspoons baking powder
0.25 cups cocoa powder (I use black cocoa)
0.4 cups milk
12.3 oz quark cheese (or very light cream cheese)
1 egg
2.8 oz sugar
1 tablespoon vanilla extract
1 packet vanilla sugar
0.5 oz cornstarch
2.5 oz white chocolate
1 teaspoon butter
1 teaspoon vanilla extract
chocolates (or decoration of your choice)

Steps

Start preparing your bundt cake with cheesecake or black & white bundt cake by beating the eggs with the sugar until you achieve a light and frothy consistency. Separately, melt the butter with the chocolate, let it cool slightly, and pour it into the egg mixture. Add milk and vanilla extract. Now mix in the flour, baking powder, and cocoa powder, sift it if necessary, and combine with the liquid ingredients, mixing for a couple of minutes until you get a black batter!
Now focus on preparing the cheesecake filling. In a bowl, combine the quark cheese, sugar, egg, vanilla extract, and finally the cornstarch. Beat for only 1-2 minutes to avoid making the cream too liquid. Now butter a bundt cake pan of 9-10 inches and pour half of the black batter. Using the back of a spoon, make grooves towards the outside and inside of the pan so that the cream stays within the dark part. Pour the cheesecake cream inside and try to use the same amount throughout the pan’s surface. Then cover with the remaining black bundt cake batter, level it, and bake for about 50-60 minutes in a static oven at 347°F.
When the bundt cake is well cooked, always do the toothpick test before removing it from the oven, let it cool thoroughly. Then dedicate yourself to preparing the glaze. I prepare it bain-marie: put water in a saucepan, in it place a steel bowl, add the white chocolate cut into pieces or better grated, let it melt, add butter and vanilla extract, and mix vigorously. At this point, the glaze is ready, and you can pour it directly over the bundt cake. Then decorate as you like. Since it’s Halloween, I simply used some black candies with sugar eyes and other black sprinkles. But deciding how to decorate this bundt cake is truly free, you can even leave the glaze plain. Your bundt cake with cheesecake is always excellent.
If you love unique bundt cakes, also take a look at THIS RECIPE.