Comments on: Chocolate Cheesecake Stuffed Bundt Cake

By: Olivia

Olivia — Wed, 26 Nov 2025 17:11:19 +0000

In reply to Rachel. Anytime! Please let me know how it turns out :)

By: Rachel

Rachel — Tue, 18 Nov 2025 00:29:18 +0000

In reply to Olivia. Thank you so much for answering all my questions.

By: Olivia

Olivia — Mon, 17 Nov 2025 17:01:30 +0000

In reply to Rachel. Hi Rachel! No worries at all. It is totally a preference thing for the intensity of the dark chocolate. Mine was more of a semi-sweet at 55%.

By: Olivia

Olivia — Mon, 17 Nov 2025 16:57:54 +0000

In reply to Rachel. For sure, baking time will be shorter though so be sure to check on it!

By: Rachel

Rachel — Sun, 16 Nov 2025 14:35:59 +0000

I am so sorry to keep asking questions, but I clicked on the link to the dark chocolate, and it doesn’t take me to it. Amazon must have sold out of it. Could you tell me what percentage of dark chocolate you used? I plan to make the cake in my Nordic Ware Brilliance pan. Thank you

By: Rachel

Rachel — Sun, 16 Nov 2025 06:41:39 +0000

In reply to Olivia. Thank you. Can it be made without the cheesecake filling?

By: Olivia

Olivia — Wed, 12 Nov 2025 06:12:21 +0000

In reply to Rachel. Hi Rachel! I usually recommend refrigerating my cakes. They will be fine at room temp for a few hours but otherwise I'd refrigerate.

By: Rachel

Rachel — Tue, 11 Nov 2025 03:50:46 +0000

This cake is beautiful and looks so delicious! How long can it sit out at room temperature given that it has a filling with cream cheese and eggs? Does it need to be refrigerated after a certain amount of time? Thank you.

By: Olivia

Olivia — Thu, 04 Sep 2025 16:40:24 +0000

In reply to Jana. Hi Jana! Yes, I recommend that.

By: Jana

Jana — Wed, 03 Sep 2025 15:20:06 +0000

In reply to Jess.

Because of the cream cheese do I need to refrigerate this cake after making it?