Centre of attention

MEET the bake of your dreams – a decadent chocolate bundt cake with a creamy cheesecake centre.

Cheesecake-stuffed chocolate cake

SERVES: 12

PREP: 20 minutes COOK: 50 minutes

Ingredients

285g (1 ⅓ cups) caster sugar 100g unsalted butter

160ml (⅔ cup) milk

200g dark chocolate, chopped

150g (1 cup) self-raising flour

115g (¾ cup) plain flour 50g (½ cup) cocoa powder ½ tsp bicarbonate of soda 2 eggs

2 tbsp vegetable oil

125ml (½ cup) thickened cream

VANILLA CHEESECAKE: 250g cream cheese, chopped, at room temperature

55g (¼ cup) caster sugar 1 egg

1 tsp vanilla extract 1 tbsp plain flour

Method

1. Preheat the oven to 160C/140C fan-forced. Spray a 24cm (top measurement, 8 cup) bundt pan with oil. Place sugar, butter, milk and 100g choc in a microwave-safe bowl.

2. Microwave on high, stirring every minute, until smooth. Cool for 5 minutes. Sift the self-raising and plain flours, cocoa and bicarb over chocolate mixture. Whisk in eggs and oil.

3. To make the cheesecake, use electric beaters to beat cream cheese and sugar in a bowl until well combined. Beat in the egg and vanilla then plain flour until combined.

4. Pour two-thirds of the cake mixture into pan. Spoon cheesecake into a sealable plastic bag. Snip 2cm from 1 corner. Pipe on top of cake mixture, leaving a 2cm border.

5. Top with remaining cake mixture. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes. Transfer to a wire rack to cool.

6. Place cream and remaining chocolate in a microwavesafe jug. Microwave on high, stirring every minute, until melted and smooth. Drizzle glaze over cake to serve.

TIP: The molten chocolate glaze doesn’t set, so to prevent a gooey mess, place the cake on a serving plate before drizzling it over the top.