Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake: #BundtBakers Recipe
Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake: #BundtBakers
Because sometimes, double chocolate just isn’t enough. Ha! Actually, this was entirely supposed to be double chocolate, white chocolate chunks in the swirl and cocoa in the cake. But then we had a mishap. And like all cake mishaps in my kitchen, we do not discuss them (watching Mommy fuss and fume and stomp is trauma enough without bringing it back up). Luckily this mishap had an easy fix, a thick, rich chocolate glaze. Hence becoming a triple chocolate affair. And you know what? We all agreed it was actually better that way! So triple it is!
It suddenly occurs to me that with the cacao nibs, maybe this is actually quadruply chocolate?
No such thing as too much chocolate around here, I tell ya! And because chocolate is the theme for Bundt Bakers this month, I have plenty of other chocolate bundts for you to drool over down below. This particular bundt started with a Flo Braker recipe. Flo Braker is one of those amazing bakers whose books get a little overlooked I think because they are not super sexy and full of amazing photos (although they do have some center photos). But people, she can bake. Her recipes are foolproof. The recipe that I started with here (I adapted just in the flavors) is from Baking for All Occasions
. The writing is clear and simple, but never skips steps or assumes knowledge. I appreciate that in a baking book! I actually enjoyed reading the entire Baking Primer at the beginning of the book, start to finish. I also appreciate that she has volume and weight measurements.
Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake
Recipe type: Dessert
Cuisine: cakes
- For Cacao Nib-Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 t vanilla
- ¼ cup cacao nibs
- scant ½ cup chopped white chocolate chunks
- For chocolate cake:
- scant ¾ cup (55 g) natural unsweetened cocoa powder
- 10 g double dark Dutched cocoa (if you do not have then use all natural cocoa, but your cake will be lighter in color)
- 1 t instant espresso
- ¾ cup warm water
- 2¼ cups (260 g) cake flour
- 1½ t baking soda
- ½ t baking powder
- ½ t fine sea salt
- ¾ cup (1½ sticks, 170 g) unsalted butter
- 1¾ cups sugar
- 3 large eggs
- 2 t vanilla
- ¾ cup sour cream
- See this chocolate glaze recipe for the glaze
Whisk together the cocoa powders, instant espresso and warm water. Set aside to cool.
Preheat the oven to 350 F for a light colored pan or 325 F for a dark colored pan. Grease and flour a 12 cup bundt pan and set aside.
Beat the cream cheese until creamy. Beat in the sugar. Mix in the egg and vanilla–do not beat to incorporate air, only beat to combine. Fold in the cacao nibs and white chocolate chunks and set aside.
Sift the cake flour into a medium sized bowl. Whisk in the baking soda, baking powder and salt until thoroughly combined. Set aside.
Beat the butter in a stand mixer until creamy. Add the sugar in about 6 increments, beating on medium speed for about 30-45 seconds in between each addition, and being certain to scrape down the sides and bottom of the bowl each time. After the last of the sugar is added, beat on medium high speed for 3-4 minutes, until lightened in color and fluffy.
Add the eggs, one at a time, beating on medium speed after each addition to incorporate. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
Gently whisk the sour cream into the cooled cocoa mixture.
Add the flour mixture and cocoa-sour cream mixture, alternately, beginning and ending with the flour mixture, in 4 and 3 additions, respectively. Scrape down the bowl as needed.
Do not overmix, but do finish mixing by hand to make sure it is all incorporated.
Pour half of the batter into the prepared bundt pan.
Ladle the cream cheese mixture out over the chocolate cake batter. Make sure the white chocolate chunks and cacao nibs are distributed fairly evenly.
Pour the remaining chocolate cake batter over the cream cheese mixture.
Bake for 60-70 minutes, until a cake tester inserted into the center of the cake comes out clean.
Let cool in pan on rack for 10 minutes.
Turn the cake out onto a parchment paper lined cooling rack. Let cool completely.
Make the chocolate glaze.
Remove the parchment paper. Place clean parchment paper under the cooling rack. Pour the chocolate glaze over the cake; repeat with any glaze that drips onto the parchment paper under the cake (slide a new sheet of parchment under the cake first). Let set completely before slicing.
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We have ten fabulous cakes for the #BundtBakers this month, and it is all about chocolate. That is right, our theme and ingredient of choice is Chocolate. We’ve got milk, semi sweet and dark chocolate. In the cake, in the glaze and every way you like it! All baked to perfection in delicious Bundt cakes. Be sure to check out our Pinterest Board for even more bundt cakes!
Amazon affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.
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