Preheat your oven to 350°F (175°C) and generously spray a 12-cup Bundt cake pan with cooking spray. For best results, use a pastry brush to cover every nook and cranny of the pan thoroughly.
In a medium bowl, add the chopped chocolate and set it aside. This will be melted with the milk for that rich flavor.
In a small saucepan, heat the whole milk until it’s just about to boil, ideally reaching about 170°F. Use a kitchen thermometer for precision. Once it’s hot, pour it over the chopped chocolate and let it stand for five minutes.
After the chocolate has had time to melt, whisk the two together until smooth. Let the mixture cool at room temperature for an additional 10 to 15 minutes.
In another medium bowl, combine the flour, cocoa powder, baking soda, and sea salt. Whisk them together and set this bowl aside as well.
In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on high speed for about two minutes until they are combined. The mixture will be crumbly rather than smooth, which is perfectly fine.
Add the vanilla extract and eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl frequently.
Add half of the dry ingredients (the flour mixture) and half of the cooled chocolate mixture to the mixing bowl. Mix until just combined.
Repeat with the remaining dry ingredients and chocolate mixture. Be careful not to overmix; you want a nice, smooth batter without lumps.
For the cheesecake filling, beat the cream cheese in a separate medium bowl until very smooth. To achieve this, ensure your cream cheese is at room temperature before you start.
Add the granulated sugar to the cream cheese and mix well.
Add the eggs one at a time, beating well after each addition before adding the next. Finally, add the vanilla extract and melted chocolate, mixing until combined.
To assemble, pour half of the chocolate batter into the prepared Bundt pan, smoothing the top. Then, gently pour the entire cheesecake filling over this layer.
Top it off with the remaining chocolate batter, smoothing it out to cover the cheesecake filling completely.
Bake the cake for 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no batter. Be patient; it may take longer due to the cheesecake center.
Once baked, allow the cake to cool for about 10 minutes in the pan on a wire rack before inverting it onto a cake stand.
To make the ganache, chop the chocolate and place it in a small bowl. In a small saucepan, heat the heavy cream until it’s almost boiling, then pour it over the chopped chocolate. Let it sit for five minutes, then whisk until smooth.
Let the ganache cool for another 5 to 10 minutes until it thickens slightly. Drizzle half over the cooled Bundt cake.
Serve the cake chilled or at room temperature, and refrigerate any leftovers, which will stay delicious for at least a week!
