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Chocolate Glazed Chocolate Bundt Cake with White Chocolate-Cream Cheese Swirl and Cacao Nibs

Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake

Adapted from Flo Braker.

Course Dessert
Cuisine Cakes
Keyword bundt, chocolate, cream cheese
Author TheSpicedLife


For Cacao Nib-Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 t vanilla
  • 1/4 cup cacao nibs
  • scant 1/2 cup chopped white chocolate chunks

For chocolate cake:

  • scant 3/4 cup cup (55 g) natural unsweetened cocoa powder
  • 10 g double dark Dutched cocoa (if you do not have then use all natural cocoa, but your cake will be lighter in color)
  • 1 t instant espresso
  • 3/4 cup warm water
  • 2 1/4 cups (260 g) cake flour
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t fine sea salt
  • 3/4 cup (1 1/2 sticks, 170 g) unsalted butter
  • 1 3/4 cups sugar
  • 3 large eggs
  • 2 t vanilla
  • 3/4 cup sour cream
  • chocolate glaze


  1. Whisk together the cocoa powders, instant espresso and warm water. Set aside to cool.
  2. Preheat the oven to 350 F for a light colored pan or 325 F for a dark colored pan. Grease and flour a 12 cup bundt pan and set aside.
  3. Beat the cream cheese until creamy. Beat in the sugar. Mix in the egg and vanilla--do not beat to incorporate air, only beat to combine. Fold in the cacao nibs and white chocolate chunks and set aside.
  4. Sift the cake flour into a medium sized bowl. Whisk in the baking soda, baking powder and salt until thoroughly combined. Set aside.
  5. Beat the butter in a stand mixer until creamy. Add the sugar in about 6 increments, beating on medium speed for about 30-45 seconds in between each addition, and being certain to scrape down the sides and bottom of the bowl each time. After the last of the sugar is added, beat on medium high speed for 3-4 minutes, until lightened in color and fluffy.
  6. Add the eggs, one at a time, beating on medium speed after each addition to incorporate. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
  7. Gently whisk the sour cream into the cooled cocoa mixture.
  8. Add the flour mixture and cocoa-sour cream mixture, alternately, beginning and ending with the flour mixture, in 4 and 3 additions, respectively. Scrape down the bowl as needed.
  9. Do not overmix, but do finish mixing by hand to make sure it is all incorporated.
  10. Pour half of the batter into the prepared bundt pan.
  11. Ladle the cream cheese mixture out over the chocolate cake batter. Make sure the white chocolate chunks and cacao nibs are distributed fairly evenly.
  12. Pour the remaining chocolate cake batter over the cream cheese mixture.
  13. Bake for 60-70 minutes, until a cake tester inserted into the center of the cake comes out clean.
  14. Let cool in pan on rack for 10 minutes.
  15. Turn the cake out onto a parchment paper lined cooling rack. Let cool completely.
  16. Remove the parchment paper. Place clean parchment paper under the cooling rack. Pour the chocolate glaze over the cake; repeat with any glaze that drips onto the parchment paper under the cake (slide a new sheet of parchment under the cake first). Let set completely before slicing.