Inside-out Chocolate Cake


  • 375g butter, softened
  • 1 1/2 cups Selati Demerara sugar
  • 3 eggs
  • 2 cups cake flour, sifted
  • 2 tsp baking powder
  • 2/3 cup (160ml) cocoa powder, sifted
  • 3/4 cup milk
  • 225g cream cheese, softened
  • 1/4 cup Selati castor snow
  • 1/4 cup cocoa powder, sifted
  • 1 egg
  • 150g chopped dark chocolate
  • 1/2 cup cream


Preheat the oven to 160C. Grease a bundt cake pan and dust with cocoa powder.

Cream butter and sugar until very fluffy – about 8 minutes then add the eggs one at a time.

Sift in the flour, baking powder and cocoa powder and fold in alternately with the milk.

Spoon half the mixture into the bundt tin.

In a separate bowl, combine the cream cheese, sugar, cocoa and egg.

Drop spoonfuls of the cream cheese frosting into the cake batter, swirl with a knife then top with the remaining batter.

Bake in the preheated oven for about 1 hour or until a skewer comes out of the cake clean. Allow to cool slightly in the tin, then turn out.

Melt the chocolate and cream together slowly then drizzle over the cooled cake.


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