Pastry by Saloni

For the Cream Cheese Layer
1 In a bowl, combine soft cream cheese and yogurt, whisking slowly to break up lumps, then faster until the mixture becomes completely smooth and creamy.
2 Add the sugar and vanilla, whisking until the sugar dissolves and the mixture thickens slightly.
3 Sprinkle the cornstarch evenly over the mixture and whisk again until smooth; set aside the cheesecake swirl.
For the Chocolate Bundt Cake
5 Preheat the oven to 350℉ (175℃), grease a 9-inch x 3.5-inch (24 cm x 8 cm) Bundt pan with soft butter using a pastry brush and then spray non-stick oil spray all over the pan.
6 In a bowl, mix the milk and lemon juice; let stand for 5 minutes to create homemade buttermilk.
7 Add oil, sugar, and vanilla to the buttermilk and whisk until the sugar begins to dissolve and the mixture turns glossy.
8 Sift flour, cocoa powder, baking powder, baking soda, and salt together to remove lumps and aerate the mixture.
9 Add the dry mix to the wet mixture in two batches, whisking gently just until the batter becomes smooth avoid over mixing.
10 Pour in the hot water or brewed coffee, whisking slowly as the cocoa blooms and the batter deepens in color and becomes glossy.
11 Pour half the chocolate batter into the prepared bundt pan, smoothing it into an even layer.
12 Add the cheesecake mixture by spoonfuls on top of the first layer, keeping it away from the edges. Add the remaining chocolate batter on top and smooth gently with a spatula.
13 optional: Use a thin knife or skewer to swirl gently through the layers once or twice, creating a marbled effect without blending the layers together.
14 Tap the pan lightly on the counter to remove air pockets. Bake at 350°F (175°C) for about 35 minutes or until a skewer inserted into the chocolate portion comes out clean or with moist crumbs.
15 Cool the cake in the pan for 30 minutes so it firms slightly and pulls away from the sides. Place a serving plate or cake stand over the pan, invert, lift the pan off, and let the cake cool completely.
For the Chocolate Fudge Drizzle
17 Warm the whipping cream until steaming (not boiling) and pour over the chopped dark chocolate. Add liquid glucose or light corn syrup.
18 Let sit for 1 minute, then stir until smooth and glossy.
19 Allow to cool briefly until slightly thickened, keep stirring as skin may form then drizzle generously over the cooled cake, letting it cascade down the bundt ridges.
20 Reserve some chocolate fudge drizzle for serving is desired.
21 Store in an airtight container or under a cake cloche for 2 days at room temperature or up to 5 days in the fridge.