“There’s a hole in this cake.”
-Maria Portokalos, “My Big Fat Greek Wedding”
This cake is so cool. I’m not sure if cake can be considered cool, but if it can, then this is The Fonze of cakes.
The filling of this cake is actually baked with the cake batter in the same pan. There’s no messing around with cutting cake layers or making time consuming (albeit delicious) buttercream frosting or agonizingly decorating a cake just to for it to be demolished in a few minutes by enthusiastic guests. You can substitute the strawberry puree with any other berry puree you’d like to use. Enjoy!
Chocolate Strawberry Bundt Cake
2 cups sliced strawberries, fresh or frozen
1 Tablespoon sugar
Combine both ingredients in a microwave safe bowl. Microwave until juices are rendered and berries are soft, about 2 minutes. Blend berries using an immersion blender or a blender until smooth. Strain puree through a mesh strainer to remove seeds. Set two small bowls of puree aside: 1/3 cup for cake filling and 2 Tablespoons for the frosting. There will be a little leftover puree; I like to put this on ice cream or add it to smoothies or protein shakes.
8 oz cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1/3 cup reserved strawberry puree
1/4 cup all-purpose or whole wheat flour, sifted
Whisk cream cheese and sugar in a medium sized bowl until no lumps remain. Add vanilla extract, eggs, and puree, then whisk in the flour. Set bowl aside.
1 3/4 cups all-purpose or whole wheat flour
1 3/4 cups sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup Greek yogurt
1/2 cup canola or vegetable oil
1 cup hot coffee
1 Tablespoon vanilla extract
Preheat oven to 350F. Spray and lightly coat a 12 cup bundt pan with cocoa powder. Set aside. Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a medium sized bowl, combine all wet ingredients, adding the coffee last. Whisk the wet ingredients into the dry mixture until combined. Pour cake batter into the bundt pan. Using a measuring cup or ladle, pour the strawberry filling into the cake batter, making sure to keep it 1 inch away from the edges of the pan. Carefully place the pan onto the center rack of the preheated oven. Bake until a skewer comes out clean, about 1 hour. Allow to cool for 10 minutes before inverting cake onto a cooling rack. Allow to cool completely before glazing.
Strawberry Glaze, optional
2 cups confectioner’s sugar, sifted
2 Tablespoons reserved strawberry puree
1-2 Tablespoons milk
1/2 cup dark chocolate chips, melted and cooled
Whisk confectioner’s sugar, puree, and milk in a small bowl until smooth. The glaze should be thick, but also pourable. Pour onto cooled cake. Allow glaze to set before drizzling melted chocolate over the surface of the cake. Store in an airtight container in the fridge for up to three days.
*Recipe adapted from Good Life Eats Chocolate Raspberry Cheesecake Bundt Cake