Chocolate Cream Bundt Cake

A feather-light coffee sponge with a creamy liqueur-flavored filling.

Chocolate Cream Bundt Cake - by Feli Chic'Cuisine


Serves 10-12

For the Brownie Layer:

230g unsalted butter, plus more for pan

2 1/4 cups (315g) all-purpose flour

3/4 cup (95g) unsweetened natural cocoa powder

1 tsp baking soda

1 tsp salt

1/2 cup (115ml) milk

1/2 cup (113ml) sour cream

1 1/2 cups (300g) sugar

4 eggs

1 teaspoon vanilla extract

raspberries, to decorate

For the Chocolate Glaze:

100g bittersweet chocolate, chopped

1/2 cup (120ml) heavy (whipping) cream

2 tablespoons unsalted butter

For the Devonshire Cream:

85g cream cheese, softened

3 tablespoons confectioners' (powdered) sugar

1 cup (250 ml) heavy (whipping) cream

To Decorate

fresh raspberries

Chocolate curls or other decorations



1. Preheat the oven to 175°C (325°F). Butter a Bundt pan. In a large bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.


2. In a glass measuring cup, mix together milk and sour cream.

3. In an electric mixer, beat butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low. Add flour mixture in two batches, alternate with the milk mixture, beginning and ending with the flour mixture. Mix until just combined.

4. Pour the batter in the prepared pan and smooth top with an offset spatula. Bake until toothpick inserted into the center comes out clean, about 50-55 minutes. Transfer pan to a wire rack to cool completely.


5. Place the chopped chocolate in a heatproof bowl. Set aside.

6. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened. Pour glaze over cake.


7. In a medium bowl, cream together cream cheese and sugar. Beat in cream until stiff peaks form.

8. Place the Bundt Cake onto a serving plate. Pour the softly Devonshire cream into the center of the bundt cake. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Decorate with chocolate, if desired.

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