Two friends have tested the Chocolate Cheese Bundt Cake. Here are some notes.
Carole baked her cake as directed in the earlier post and flipped it out of the pan after allowing it to cool for about 20 minutes. It did not break, but it was a little cracked on top (as a cheesecake would be). I didn’t have any problems with cracks. One thing I did that I think Carole did not do was rap the cheesecake-filled bundt pan (before adding the cake batter) very hard on the counter to bring air bubbles to the top. This might have helped prevent cracking. Carole liked the cake, but though the cheesecake topping was on the sweet side. Carole does seem to like things a little less sweet, so if you often find things too sweet, you might want to cut the corn syrup and sugar a bit.
Gigi made the same recipe, but (as an experiment) allowed it to cool and chilll in the pan before flipping. Unfortunately, her cake broke in half when she flipped it out of the pan. She was still able to cut it and serve it, and her family enjoyed it quite a bit. She actually liked the cheesecake topping quite a bit and didn’t find it too sweet. It had the smooth, creamy texture and Gigi likened it to a pots de creme. That’s how it’s supposed to be.
I’ve revised the cake recipe below and think it’s very good as is — definitely worth making. Of course, I will probably try to improve on it a bit because it shouldn’t crack or fall apart so easily.