Soften the cream cheese by beating on a low speed for two minutes with the Hand Mixer. Cover and store in the fridge until ready to use.

In a bowl sift the flour, cocoa and yeast and stir.

In a large bowl, add the soft butter, brown sugar and caster sugar.

Using the Hand Mixer on the third speed setting, whisk the butter with the two types of sugar until pale and fluffy. Next, add one egg at a time, alternating with a spoon of yogurt. Pour in the espresso and keep mixing to combine.

Slowly add in the flour while continuing to whisk. The mixture should be firm and frothy.

Grease a bundt tin and pour half the mixture to the bottom.

Form a groove in the mixture with the back of a spoon and pour the cream cheese mixture into the well. Cover with the remaining part of the cake mix.

Bake in a static oven at 180°C for about 50/55 minutes. Allow to cool for 10 minutes before flipping the bundt tin over to serve.