Swirled Chocolate Bundt Cake
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Category: Dessert
Servings: 16
Description
Chocoholics, gather around! This decadent Swirled Chocolate Bundt Cake is the answer to all your chocolate cravings. A rich combination of chocolate cake, a creamy filling, and a fruit-packed swirl, this cake is the perfect indulgence for any sweet-tooth, especially when you’re entertaining a crowd. Whether you’re hosting a family gathering, a holiday party, or simply enjoying an afternoon treat, this cake is sure to steal the spotlight. Created for the Ready Set Cook Summer 2004 Contest, it has since become a fan favorite. It’s a chocolate lover’s dream, blending the richness of cocoa with the tangy sweetness of rhubarb, cherries, and coconut—ensuring a mouthwatering slice every time.
Ingredients
For the Fruit Filling
| Ingredient | Quantity |
|---|---|
| Rhubarb | 1 cup |
| Fresh Cherries | 1 cup |
| Honey | 1/4 cup |
For the Cream Cheese Filling
| Ingredient | Quantity |
|---|---|
| Sugar | 1/4 cup |
| Cream Cheese | 1 cup |
| Egg | 1 |
| Vanilla Extract | 1 tsp |
For the Cake Batter
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 1 1/4 cups |
| Buckwheat Flour | 3/4 cup |
| Sugar | 1 1/2 cups |
| Baking Powder | 2 tsp |
| Unsweetened Cocoa Powder | 1/4 cup |
| Butter | 1 cup |
| Eggs | 3 |
| Vanilla Extract | 1 tsp |
| Buttermilk | 1 cup |
For the Icing
| Ingredient | Quantity |
|---|---|
| Unsweetened Cocoa Powder | 1/4 cup |
| Icing Sugar | 1/4 cup |
| Cream Cheese | 1/4 cup |
| Butter | 1/4 cup |
| Milk | 2 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 444 kcal |
| Fat Content | 16.7 g |
| Saturated Fat Content | 10.4 g |
| Cholesterol Content | 90.5 mg |
| Sodium Content | 204.9 mg |
| Carbohydrate Content | 71.6 g |
| Fiber Content | 3.2 g |
| Sugar Content | 55.5 g |
| Protein Content | 6.7 g |
Instructions
Prepare the Fruit Filling:
- Cook the Fruit: In a medium-sized saucepan, combine rhubarb, cherries, and honey. Set the pan over medium-low heat. Stir occasionally to prevent burning, cooking for about 5-10 minutes until the rhubarb breaks down and becomes smooth, and the cherries soften and release their juices. The mixture should be thickened by the end.
- Cool the Filling: Once done, remove the pan from heat and let the filling cool. Stir in the shredded coconut until well incorporated. Set aside.
Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bundt Pan: Thoroughly spray a 10-inch Bundt pan with nonstick cooking spray, ensuring all the nooks and crannies are covered to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, buckwheat flour, sugar, and baking powder. Sift the cocoa powder into the bowl to ensure there are no lumps. Mix until all dry ingredients are well incorporated.
- Mix Wet Ingredients: In a separate bowl, beat together butter, eggs, vanilla extract, and buttermilk using an electric mixer on medium speed. Mix for 4-5 minutes or until the batter becomes light and smooth in texture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture, mixing until fully combined and slightly lighter in color.
Prepare the Cream Cheese Filling:
- Mix the Filling: In a separate bowl, beat together the sugar, cream cheese, egg, and vanilla extract using an electric mixer until the mixture is smooth and well-combined. This filling will add a creamy, tangy layer to the cake.
Assemble the Cake:
- Layer the Batter: Spoon about half of the chocolate cake batter into the bottom of the prepared Bundt pan, spreading it out evenly with a spatula.
- Add Cream Cheese Filling: Carefully spoon half of the cream cheese filling over the chocolate batter, keeping it centered and away from the edges of the pan.
- Add the Fruit Filling: Spoon the cooled fruit filling over the cream cheese layer, spreading it evenly all the way around the pan.
- Top with Remaining Cream Cheese Filling: Add the remaining cream cheese filling on top of the fruit layer, smoothing it out to cover.
- Add the Remaining Cake Batter: Finally, spread the remaining cake batter over the cream cheese layer, smoothing out the top with a spatula.
Bake the Cake:
- Bake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted into the cake comes out clean.
- Cool: Once done, remove the cake from the oven and let it cool for about 10 minutes in the pan. Afterward, turn the cake out onto a serving platter and cover it with a clean tea towel. Allow it to cool completely at room temperature.
Prepare the Icing:
- Mix the Icing: In a small bowl, sift the cocoa powder and icing sugar together. Add cream cheese, butter, and milk to the dry ingredients. Using an electric mixer, beat the mixture until smooth and slightly fluffy, about 2-3 minutes.
- Frost the Cake: Once the cake has completely cooled, spread the icing over the top, allowing it to gently drizzle down the sides.
- Finish with Cocoa Dusting: To finish, place about 1/2 teaspoon of unsweetened cocoa powder in a sifter or fine mesh strainer and lightly dust the top of the cake for a professional touch.
Tips for Success:
- Fruit Filling: Ensure that the fruit is thoroughly cooked and thickened before adding it to the cake. This ensures that the filling doesn’t run or affect the texture of the cake during baking.
- Bundt Pan: Be sure to spray the Bundt pan generously to avoid the cake sticking. You can even dust it with a bit of flour after spraying for extra insurance.
- Icing Texture: If the icing seems too thick, add a little more milk to reach the desired consistency. It should spread easily but not be too runny.
This Swirled Chocolate Bundt Cake will make the perfect addition to any dessert table. It combines the indulgent richness of chocolate with a tangy fruit filling and creamy layers, creating a flavor profile that’s both familiar and unique. Enjoy the slice of heaven with a cup of coffee or a glass of milk—it’s bound to be a hit!
