Here in Hanover it is a rarity that we have snow in winter. Most of the time there is only a little sleet. Last week we were really happy when we actually had a white “winter wonderland” on our doorstep. Our son had never seen snow before and so we went out a lot with the sledges. And of course we also built a magical little snowman.

To warm up at home, I made hot chocolate with cashew drink, cocoa powder, vanilla and date syrup. My husband was craving for a very chocolatey cake, so I optimized my recipe for a brownie bundt cake with a cheesecake filling. Here and here you can find reels where you can see how I bake the cake.

BROWNIE BUNDT CAKE WITH CHEESECAKE FILLING

For a bundt cake (Ø 22-24 cm)

Dough
250 g spelt flour (type 1050)

3 tsp baking powder

25 g cocoa (unsweetened)

½ tsp ground vanilla

1 pinch of salt

Some butter and cocoa for the baking pan

200 g good quality dark chocolate (70% cocoa content)

200 g unsalted butter

170 g Demerara sugar

4 free range and organic eggs

100 ml cold Espresso

1 tbsp rum


Cheesecake Filling

300 g cream cheese, room temperature

1 egg yolk

40 g Demerara sugar

¼ tsp ground vanilla
2 tsp vanilla custard powder
2 tsp lemon juice

zest of half a lemon


Chocolate ganache
100 ml cream
75 g dark chocolate (70% cocoa content) Preheat the oven to 170 ° C. Mix spelt flour, baking powder, cocoa, vanilla and salt. Grease the cake tin well with butter and dust with cocoa.


Chop the chocolate and melt with the butter in a heat-resistant bowl over a water bath. Stir regularly until a uniform mass is obtained. Set aside and allow to cool slightly.


In a separate bowl, whisk the eggs and Demerara sugar for a few minutes until the mixture becomes airy and whiter. Add the chocolate-butter-mixture and fold in with a whisk. Add the coffee and rum and stir briefly.

Add the flour mixture to the dough and just fold in with a whisk until a homogeneous dough has formed.
For the cheesecake filling, mix cream cheese, egg yolk, Demerara sugar, vanilla, custard powder, lemon juice and zest with a whisk shortly until creamy.

Fill half of the dough into the prepared cake tin. Center the cheesecake mass on top. Pour the remaining chocolate dough over. Bake the cake on the middle oven rack for about 50-60 minutes. If a cork skrewer comes out clean, the bundt cake is done.


Allow to cool and tumble, then let it rest in the fridge to make sure the cheesecake filling becomes firm. Chop the chocolate for the ganache. Heat the cream in a small saucepan, pour over the chocolate and wait 5 minutes. Then stir evenly, pour over the cake and let it solidify in the fridge.

Lots of love,   
Caro ♥