Blogging With Friends is a group post each month where we pick a theme and each blogger puts their personal spin on it. This month the theme is Frosty Fun.
I had visions of a frosted "fun" cake but it didn't exactly happen that way. So how does this recipe fit "frosty fun" you ask. Well, easy, I make it fit. hahaha
Frosty as in a white filling, fun because cake is always fun and it's chilled in the fridge to add another chill/frosty level. Viola!
Double Chocolate Cherry Cheesecake Filled Bundt Cake
2 cups all purpose flour
1 cups sugar
1 tsp kosher salt
1 tsp baking soda
1 cup water
6 oz unsalted butter
1/3 cup cocoa powder (I used Dutch processed from NuNaturals)
6 oz mini dark chocolate chips
1/2 cup sour cream
2 eggs, beaten
1 tsp vanilla extract
1 1/2 TBSP unsalted butter melted
2 TBSP brown sugar
a jar of maraschino cherries drained
1/2 can cherry pie filling
2 - 8 oz cream cheese, room temp
1/2 cup powdered sugar
2 TBSP sugar
1 tsp vanilla
3 TBSP all purpose flour
Preheat oven to 350 degrees, spray a bundt pan and set aside.
Cake: In a large bowl add flour, sugar, salt and baking soda. Stir well.
In a small saucepan combine water, 6 oz butter cook until melted, add cocoa and whisk until no lumps. Add the chocolate chips and stir until completely melted and smooth.Remove from heat.
Add chocolate sauce to the dry mix and combine, add sour cream, eggs and vanilla. Do not over mix. Set aside.
Cheesecake filling: in a medium bowl with a mixer, beat cream cheese, sugar and vanilla until fluffy then add flour and eggs, beat until smooth.
Evenly pour 1 1/2 TBSP melted butter in the bottom of the pan, add two cherries to each well and sprinkle with brown sugar. Pour 3/4 of the chocolate batter over the cherries.
Being very careful add the cheesecake filling IN THE CENTER so as not to touch the sides or center of the pan. Next add the cherry pie filling on top of the cheesecake filling, again careful not to touch the sides.
Now pour the remaining chocolate batter over the cherries. Spread evenly on the top to cover the fillings. The pan will be full.
Carefully slide it into the oven and bake for 50-60 minutes, until the cake center is set and done. Cool cake on a rack for 10 minutes then flip onto a plate to cool.
This cake is better the second day and after it has been chilled in the fridge for at least 6 hours. I know, it's hard to wait, but it's worth it.