Skip to content
- 250g unsalted butter, softened
- 150g caster sugar
- 2 eggs
- 2 tsp vanilla essence
- 10g baking powder
- ½ teaspoon salt
- 125ml milk
- 250g flour
- 140g cream cheese
- 100g honey
- 200g walnuts finely chopped
- 10g cinnamon, ground
- 10g instant coffee
- 50g brown sugar
- 140g melted dark chocolate (70%)
- ½ tsp ground cardamom
- 250g icing sugar sifted
- 1 tsp vanilla essence
Grease a Bundt tin and set aside. Beat the cream cheese, coffee, honey and sugar until soft. Fold in the spices and melted chocolate. Add the chopped walnuts. Set aside Beat the butter and the sugar together until light and fluffy, add the eggs and vanilla and whip until smooth. Fold in the sifted dry ingredients alternatively with the milk. Pour half the batter into the greased cake tin and smooth over the top. Spoon the filling into the center of the batter and spread the remaining batter on top of the filling. Bake for about 40-50minutes at 170C until the cake is set. Allow the cake to cool in the tin for a few minutes and turn out the cake and allow to cool. Place on a cake stand or serving platter and drizzle with icing and chopped walnuts. For icing combine the icing sugar, vanilla essence and enough water for a drizzling consistency.