Bundt Cake with Chocolate and Cream Cheese Filling

This decadent chocolate Bundt cake recipe may appear complicated, but it is incredibly simple to make with your Smeg Hand Mixer. A wonderful chocolate crumb combined with the acidity of coffee and the extra richness of cream cheese creates a mouth-watering combination and the ideal statement treat.


Cake Batter (Makes 12 Servings)

  • 200g very soft butter
  • 3 eggs at room temperature
  • 140g brown sugar
  • 150g caster sugar
  • 150g plain flour
  • 125g Greek yogurt
  • 35g cocoa powder
  • 30g espresso
  • 1 sachet instant yeast
  • Pinch salt


  • 170g cream cheese
  • 40g caster sugar
  • 1 egg
  • 2tbsp plain flour


  • For the filling, soften the cream cheese by whisking on a low speed for two minutes using your Smeg Hand Mixer (with the whisk attachments). Add the caster sugar, egg and flour and beat at a higher speed until smooth and creamy. Cover and set aside in the fridge until ready to use.
  • To make the cake batter sift the dry ingredients (flour, cocoa and yeast) into a bowl, stir and set aside.
  • Add soft butter, brown sugar, and caster sugar in another large bowl. Using your hand mixer on the third-speed setting, beat until the mixture is pale in colour, light and fluffy. Next, add one egg at a time, alternating with a spoon of yoghurt and then the espresso.
  • Slowly add the dry ingredients while continuing to whisk on a low speed until combined.
  • Grease a Bundt tin with plenty of non-stick spray and pour half the cake mixture into to the bottom. Form a groove in the mixture with the back of a spoon and pour the cream cheese mixture into the well and cover with the remaining cake batter.
  • Bake in a static oven at 180°C for about 50/55 minutes until a wooden skewer inserted into the cake comes out clean.
  • Allow to cool for 10 minutes before flipping the Bundt tin over.
  • Serve as is with a dusting of icing sugar or your favourite frosting and enjoy!

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