Friday, April 11, 2014

Cream cheese swirled chocolate bundt cake! Another farewell cake :(

Another farewell.. =( This time for a friend who finished her PhD :) so I guess it's kind of exciting~ she went back to Malaysia so decided to make a cake for her. This cake was inspired by this chocolate bread I tried from THE DOUGH COLLECTIVE in Sydney. I hope this place comes down to Melbourne! They have all kinds of bread, but one of the best is the Double Chocolate Finger Roll - chocolate bread with chocolate chips and chunks of cream cheese. It's DELISH!
Cream cheese swirled Chocolate Bundt Cake
Recipe adapted from Baker Street


Cream Cheese Swirl
1/4 cup caster sugar
250g cream cheese, softened at room temp
1 egg
1 tsp vanilla

Chocolate cake
2 cups plain flour
1 1/2 cups caster sugar
1 cup water
1/2 cup cocoa powder
113g unsalted butter, softened
3 eggs
1 1/4 tsp baking powder
1 tsp bicard soda
1 tsp vanilla essence

4 tbs icing sugar
2-3 tbs milk

1. Preheat oven to 180oC and grease bundt tin.
2. For the cream cheese batter, beat the cream cheese and sugar with electric mixer until well combined. Add in egg and vanilla and beat until smooth. Set aside.
3. For the chocolate cake, combine all ingredients in large bowl of stand mixer. Beat at low speed, scraping the bowl often until all ingredients are moistened. Increase speed until well combined.
4. Pour ~3 cups of batter into bundt tin. Spoon cream cheese layer over batter without touching sides of pan. Cover with remaining batter.
creating a swirled pattern
5. Bake for 45-50 minutes or until skewer inserted in center comes out clean. Cool in pan for 30 minutes then remove and cool completely.
6. For the glaze, mix sugar and milk together in small bowl until you reach a spreadable consistency. Drizzle over cooled cake.
Cream cheese centre! YUM!
Ok so it's not much of a "swirl" but more of a "chunk" of cream cheese~~ but still yummy ^^ I think I'm in a bundt cake phase~ Been looking up many bundt cake recipes so stay tuned for more :)

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