Swirled Chocolate Bundt Cake

“Chocoholics unite! This one is definitely good for that chocolate fix! Created for the Ready Set Cook Summer 2004 Contest, Enjoy.”
READY IN:
2hrs
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the fruit filling by cooking the rhubarb, cherries, and honey over medium to low heat stirring as required to prevent burning until the cherries are done and the rhubarb is completely smooth (ie no obvious chunks of rhubarb) and thickened (about 5-10 minutes).
  2. Cool the filling then stir in the coconut.
  3. Preheat the oven to 350°F.
  4. Throughly spray a 10 inch bundt pan with nonstick cooking spray.
  5. Make the cream cheese filling by beating the sugar, cream cheese, egg and vanilla with an electric mixer until well combined.
  6. To make the cake batter, mix the all purpose flour, buckwheat flour, sugar, and baking powder in a large bowl.
  7. Sift the cocoa into the bowl with the flour mixture and combine well (this gets rid of lumps).
  8. Add the butter, eggs, vanilla and buttermilk and mix with an electric mixer until smooth and a slightly lighter colour (about 4-5 minutes).
  9. Spread about half of the cake batter evenly in the bottom of the bundt pan.
  10. Spoon half of the cream cheese filling into the bundt pan staying to the center of the chocolate mixture (avoid touching the sides of the pan).
  11. Spoon the fruit filling in the center of the cream filling all the way around the pan.
  12. Top the fruit filling with the remainder of the cream filling.
  13. Cover the cream filling with the remaining cake batter and smooth out the top.
  14. Bake in a 350F oven for about 50-60 minutes or until it just starts to pull away from the side of the pan and a toothpick inserted into the cake comes out clean.
  15. Let the cake rest for a few minutes then turn onto cake plate and cover with a clean tea towel, allow to cool completely.
  16. Make the icing by sifting the cocoa and icing sugar together, then add the cream cheese, milk and butter.
  17. Mix with an electric mixer until smooth and slightly fluffy.
  18. Frost the cooled cake with the icing.
  19. Place about 1/2 teaspoon unsweetened cocoa in a sifter or strainer and lightly"dust" the top of the cake.

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