Cheesecake filled Chocolate cake

In a bowl, add the softened cream cheese and use an electric beater and whip it for a few minutes till smooth and soft.

Add sugar, egg and vanilla extract to the cream cheese and beat till combined. Stir in the flour. Set aside.

In a bowl, combine the cocoa powder, bittersweet chocolate and instant coffee powder. Add the boiling water and stir well. Cover and set aside till the chocolate is completely molten.

Mix well till you get a smooth molten chocolate. Let it cool completely. Then stir in the sour cream. Set aside.

In a large mixing bowl, use an electric beater and cream the butter, sugar and vanilla until fluffy.

Preheat the oven to 350°F/180°C.

In another bowl, combine the flour, baking soda and salt. Set aside.

To the creamed butter mixture, add one egg at a time and whisk thoroughly till combined each time. The eggs will help the sugars dissolve.

Stir in the prepared chocolate base.

Fold in the flour mixture until completely combined and you end up with a smooth, velvety batter.

Spray the insides of a 9.5 inch bundt pan with a cooking spray. Alternatively, you can just brush with butter.

Add half the chocolate cake batter to the pan.

Now line the cheesecake filling in such a way that it does not touch the sides of the pan (inner and outer sides).

Spoon over the remaining batter over the cheese cake batter.Make sure not to displace the cheesecake layer.

Bake at 350°F/180°C for 50 minutes or until a skewer inserted into the center comes clean.

Let cool over a wire rack completely before trying to turn it out.

Make sure to cool the cake completely before glazing.

In a small heavy bottomed pan, heat the heavy cream and corn syrup till bubbles start to form at the sides. Do not let it boil!

Pour over the chopped semi-sweet chocolate. Let it sit for 10 minutes. Then stir in to combine.

Drizzle the glaze over the cake using a spoon, letting it spill over the sides.

Let the glaze set for a few minutes. Slice, serve and enjoy!