Chocolate Cheesecake Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 box Chocolate fudge cake mix
  • 1 small box Chocolate pudding mix
  • 1 Chocolate sprinkles
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 (8 oz pkg Cream cheese
  • 1/2 cup Heavy cream

• Liquids

  • 1 1/4 cups Water

Found on thedomesticrebel.com

Description

Ingredients

• 1 box chocolate fudge cake mix
• ½ cup oil
• 1 & ¼ cups water
• 3 eggs
• 1 small box chocolate pudding mix
• 1 (8 oz) pkg cream cheese, at room temperature
• ½ cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• Chocolate sprinkles, for garnish (optional)

Directions

• Preheat oven to 350 degrees F. Liberally (and I mean LIBERALLY) grease a bundt pan with cooking spray. I like to use the cooking spray that has flour in it. Set aside.
• In a large bowl, prepare the cake ingredients: beat together the cake mix, oil, water, 3 eggs, and the package of dry pudding mix for 2 minutes or until combined. Pour ¾ of the batter into the prepared bundt pan. Set aside.
• Meanwhile, make your cheesecake filling. In a small bowl, beat together the softened cream cheese, sugar, vanilla and remaining egg until light and creamy. Spoon the cheesecake filling around the middle of the batter in the pan, careful not to let the cheesecake touch the sides or the inner tube of the pan. If it creeps toward the center or the edges, gently use a butter knife to move it back into place.
• Spoon the remaining batter over the cheesecake filling and bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes before carefully inverting onto a plate or wire rack.
• Once cake has cooled completely, make your ganache. In a large bowl, microwave the chocolate chips and heavy cream for about 40 seconds. Stir until smooth. Let sit for about 10-15 minutes, then carefully pour over the cake evenly. Sprinkle with chocolate sprinkles, if youd like. Let set for about 20 minutes before cutting. Store cake in fridge.