Comments on: Chocolate Cheesecake Stuffed Bundt Cake

By: Olivia

Olivia — Wed, 03 Aug 2022 16:44:09 +0000

In reply to Sreekala. Thanks so much Sreekala! I'm so glad you like it :)

By: Sreekala

Sreekala — Fri, 29 Jul 2022 16:25:46 +0000

I have made this 2 times now and it is absolutely delicious! I followed all the instructions and it turned out perfect. Thank you Olivia for your wonderful and PERFECT blog!

By: Olivia

Olivia — Thu, 28 Jan 2021 17:53:36 +0000

In reply to Garima poddar. Hi Garima! Yes, that would work fine. You might need a couple of tins and baking time will need to be adjusted.

By: Garima poddar

Garima poddar — Thu, 28 Jan 2021 14:12:33 +0000

Hey Liv, this cakes stunning! I don’t have a Bundt pando you think it would work if I used a normal loaf tin. Cannot wait to try this

By: Olivia

Olivia — Tue, 25 Jun 2019 16:34:29 +0000

In reply to Ruth-Ann. Hi Ruth-Ann! Thanks so much for your update, I'm so glad you liked this one :)

By: Ruth-Ann

Ruth-Ann — Sat, 22 Jun 2019 22:51:54 +0000

In reply to Ruth-Ann.

I wanted to post an update on this cake. I pulled it out of my freezer for Fathers Day. Delicious! Moist, rich but not overly sweet cake and the chocolate cream cheese filling is like a nice little surprise. Definitely worth the effort! Thanks Olivia!

By: Olivia

Olivia — Wed, 27 Mar 2019 20:52:05 +0000

In reply to Ruth-Ann.

Hmm, interesting about the cocoa clumping… I don’t remember that in mine (but it’s been a while!!) I think I sifted the cocoa over the greased pan and it did ok. Truthfully, it would probably be fine just greased and not dusted with anything, but I always suggest it just in case! Strange that the filling didn’t sink for you — I wish it hadn’t for me!! I hope you still loved the taste of it, regardless 🙂

By: Ruth-Ann

Ruth-Ann — Mon, 25 Mar 2019 00:19:46 +0000

In reply to Olivia. This cake is now in the freezer. I ha trouble dusting with cocoa in the deep ridges of the heritage pan. It kind of clumped even though I sifted it. So the cake didn’t come out clean and sharp. The filling didn’t actually sink so I guess I should have added it sooner. Ah well. I look forward to tasting it later. The other cakes worked out well. It looks good anyway. Next time I would skip the cocoa dusting.

By: Olivia

Olivia — Fri, 22 Mar 2019 20:15:18 +0000

In reply to Ruth-Ann.

Hi Ruth-Ann! So nice to hear from you 🙂 For the Black Forest Cake I think the whipped cream should be ok at room temp for 3 hours – but if you’re concerned you can google for stabilized whipped cream recipes — those might hold up better!

For this cake — yes to the center tube also and I think the cake release would be fine on it’s own, but you could dust it with cocoa powder too to ensure there is no white film on the cake.

By: Ruth-Ann

Ruth-Ann — Thu, 21 Mar 2019 03:02:57 +0000

In reply to Olivia.

Hello again! I decided to make both this cake and the Black Forest cake (and hoping the whip cream frosting holds well at room temp,for up to 3 hrs!). The cakes for that one baked well and are in the freezer. 🙂

For this cake you caution against letting the filling touch the sides; same for the centre tube too, I assume.

Do you think I could use your homemade cake release and then dust with cocoa powder or better to use butter or oil (or crisco?) with the cocoa? Thanks!