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!