While searching through drawers containing too many recipes to count, I came across the type written recipe for this Chocolate Chip Cream Cheese Swirl Cake. One I hadn't made in quite some time. Written in my husband's beautiful handwriting were the words "This one is the best!". Those handwritten words jogged my memory. And were enough to remind me it had been more than twenty years since I had last made this cake. You might be wondering if this one was truly the 'best' why would it not be one going into regular rotation around here. Well, there was a period of time when between working full-time and enrolled in a doctoral program I didn't have much of a life. Or rather I should say my baking life went into a state of semi-hibernation. This recipe along with hundreds of others stayed 'lost' in boxes for a very long time. Some would not see the light of day until my life had a better sense of balance to it. Little did I know when I was making this 'best' Chocolate Chip Cream Cheese Swirl Cake way back when on a semi-regular basis that it would take me decades for me to rediscover the illusive concept of balance.
Just hours after I baked and delivered slices of this cake to some neighbors severe storms and tornadoes came through. Fortunately there was no serious damage to our house or property, but we were left without power for almost two days. For someone who regularly keeps anywhere from six to eight pounds of butter in the refrigerator, the power loss came with added angst. Just as I remember the last time I made this Chocolate Chip Cream Cheese Swirl Cake, I will never forget the day I resurrected this recipe.
Many things have changed since I first made this Chocolate Chip Cream Cheese Swirl Cake. So it seemed only appropriate some changes needed to be made to this cake as well. Instead of baking it in a tube pan, it now seemed to call for being baked in a bundt pan. Call it a beauty make-over. The changes to the recipe itself were minor. The increases to the amount of vanilla, chocolate chips, and Kosher salt used in the cake and the filling were just enough to make a discernible 'good' difference. But replacing the mini chocolate chips with regular sized chocolate chips added a bit of decadence to this cake.
Remember those Tunnel of Fudge cakes? You know the ones using a fudgy icing to create a gooey chocolatey center. Well think of this as a Tunnel of Cheesecake cake. One having an incredibly rich, luscious chocolate chip cheesecake center.
There had always been a bit of apprehension when I first started baking cakes in a bundt pan. Removing the cake out of the pan too soon or letting it sit in the pan too long sometimes resulted in an unsuccessful cake removal. So let me share the lessons I have learned over the years. Regardless if using a non-stick or cast iron bundt pan there are three things you can do to have a successful (99.9% guaranteed) bundt cake making experience. Generously spraying the pan with vegetable spray, lightly dusting the pan with flour, and letting the baked cake sit only for 12-15 minutes before removing it from the pan will help you bake with confidence!
Simple enough to serve for breakfast or morning/afternoon snack, the Chocolate Chip Cream Cheese Swirl Cake can make any occasion even more special.
A light dusting of confectionary sugar is the perfect finishing touch.
With the possible exception of sour cream, this is one of those cakes where you more than likely to have all of the ingredients in your refrigerator and cupboards. Which means more often than not it can be made on a whim, as a last minute dessert, or when you want to satisfy a sweet tooth craving.
From the cake's dense, rich crumb to the creamy cheesecake chocolate center, this Chocolate Chip Cream Cheese Swirl Cake really is the 'best'. Definitely worth the wait of its' return. Having a freshly baked cake to share and savor in the aftermath of the recent storm here helped make the two days without power a little more tolerable. The timing of this cake's return to my life was perfect.
Recipe
Chocolate Chip Cream Cheese Swirl Cake
Ingredients
Filling
8 ounces (226g) cream cheese, slightly softened
1/3 cup (67g) granulated sugar
1 large egg
1 teaspoon vanilla
6 1/2 ounces (186g) semi-sweet chocolate chips (See Notes)
Cake
2 cups (230g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 Tablespoons (4 ounces/113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup (8 ounces/229g) sour cream
Confectionary sugar for dusting
Directions
Filling
1. In a medium sized bowl, beat the cream cheese and sugar until creamy.
2. Add in the egg, Kosher salt, and vanilla. Beat until well blended.
3. Fold in the chocolate chips.
4. Place the filling in the refrigerator while you make the cake batter.
Cake
1. Preheat oven to 350 degrees (F). Liberally spray a 10 cup capacity bundt pan with vegetable oil (See notes) and lightly flour. Set aside.
2. Sift the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (approximately 3-4 minutes).
4. Beat in the eggs one at a time until they are fully incorporated.
5. Beat in vanilla.
6. Mix in the dry ingredients in three additions. Beating just until no flour streaks show. Note: Adding in the flour helps to smooth out the creaminess of the batter.
7. Add in the sour cream. Beat on low just until blended. Do not over beat.
8. Spoon slightly more than half of the batter into the prepared pan. Spread evenly to cover the bottom of the pan.
9. Top with the cream cheese mixture, spreading to cover the batter but with a 1/2 inch of the edge of the pan.
10. Spoon on the remaining batter. Use an offset spatula to smooth the top of the batter.
11. Place bundt pan and place in the preheated oven. Bake for 55-65 minute, or until the top of the cake spring back when pressed lightly with your finger. Edges of the cake should also start coming away from the edge of the pan. Note: My baking time was 60 minutes.
12. Remove from the oven and place pan on a cooling rack. Let cake sit for 12-15 minutes.
13. Place a platter or cake stand on top of the bundt pan to remove cake from pan.
14. Allow to cool at least 20-25 minutes before lightly dusting with confectionary sugar.
Notes: (1) I used NordicWare's Heritage Bundt Pan. But any 10 cup capacity bundt pan will work. (2) Use good quality semi-sweet chocolate chips. I used these from Nestle.
