CAKE - Cheesecake Swirled Chocolate Cake

By Aemelia

Ingredients

• Cheesecake swirl:
• 225 g (8oz) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• Cake:
• 2 eggs
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola oil
• 1 teaspoon vanilla extract
• 3 cups (420g) all purpose flour
• 2/3 cup (60g) unsweetened cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*

Details

Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

Preheat oven to 180°C/350°F. Butter and flour a 12-cup capacity Bundt pan.
Cheesecake swirl: in a medium bowl, mix together the cream the cheese, sugar and vanilla with a whisk until creamy and smooth. Beat in the egg. Set aside.
Cake: in the large bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, oil and vanilla until thick and smooth. In another bowl, stir together the flour, cocoa, baking soda and salt. Add the dry ingredients to the egg mixture alternately with the buttermilk and beat until smooth. Spoon 2/3 of the chocolate batter into prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Carefully spoon the cheese mixture into the trough. Gently cover the filling with the remaining chocolate batter and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Let cool in the pan, over a wire rack, for 15 minutes, then turn onto the rack. Cool completely before serving.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe