• For the cakes:
  • 60g butter
  • 150 caster sugar
  • 1 egg
  • 25g cocoa powder
  • 1 tsp red food powder
  • 1 tsp vanilla
  • 150g plain flour
  • 125ml buttermilk
  • 1tsp white wine vinegar
  • ½ tsp bicarb
  • For the molten middles:
  • 85g cream cheese at room temperature
  • 25g butter, softened
  • 85g white chocolate, melted
  • 1tsp vanilla extract


  1. Preheat the oven to 160c fan.
  2. Place all the ingredients together in a bowl and mix well. Pour into the bundt tins, leaving about 1cm from to top. Place the tins on a baking sheet and cook for 25 minutes, then set aside to cool.
  3. Make the icing by melting the chocolate and butter together over a gentle heat. Add the vanilla and cream cheese and allow to warm through gently whilst mixing well to combine.
  4. Once the cakes have cooled, turn out onto a serving plate and fill the centre with molten cream cheese sauce.