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.
In another large bowl, add the soft butter, brown sugar, and caster sugar. 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 yogurt 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!
SMEG South Africa
2985 William Nicol Drive, Bryanston, Johannesburg, South Africa
Phone 0027 (0)11 463 1016 - Email [email protected]
