Best Chocolate Filled Bundt Cake Recipes

CREME-FILLED CHOCOLATE BUNDT CAKE

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

CHOCOLATE FILLED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
• Pour into greased and floured Bundt pan.
• (I use Bakers Joy spray).
• FILLING: Melt semi sweet morsels.
• In small bowl mix all ingredients, beat until smooth.
• Drop filling by small spoonfuls onto cake.
• Do not let filling touch sides of pan.
• Bake 45-55 minutes.
• Cool in pan for 15 minutes before removing from pan.
• Glaze with chocolate icing.

ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
• Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
• Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
• Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
• Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
• Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
• Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
• Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.