Ingredients

• 100g Cream Cheese
• 200g Icing Sugar
• 240ml Buttermilk
• 220ml Vegetable Oil
• 2 Eggs
• 1 teaspoon White Wine Vinegar
• 1 teaspoon Vanilla Bean Paste
• 310g All Purpose Flour
• 310g Caster Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Fine Sea Salt
• ½ tablespoon Cocoa Powder
• 1 ½ teaspoons Red Food Colouring
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract

Tools

• Oven
• Cooling rack
• Kenwood Chef
• Bundt pan - 23cm (9")
• Kenwood bowl - kenwood chef
• Medium bowl
• Piping bag

Method

1. Grease and flour a clean bundt pan
2. Pre-heat oven - 160°C
3. Attach Whisk
4. Add buttermilk, vegetable oil, egg, white wine vinegar and vanilla bean paste to the Kenwood Bowl
5. Mix with splashguard fitted - 30 sec, Speed 5
6. Transfer mixture to medium bowl then set aside
7. Clean Kenwood Bowl
8. Attach K Beater
9. Add all purpose flour, caster sugar, baking soda and fine sea salt to the Kenwood Bowl
10. Mix with splashguard fitted until combined - 30 sec, Speed Min
11. Transfer content of medium bowl to Kenwood Bowl gradually while machine is running
12. Mix with splashguard fitted - 30 sec, Speed 1
13. Mix with splashguard fitted - 10 sec, Speed 3
14. Transfer half of the mixture into a large mixing bowl and set aside
15. Add cocoa powder and red food coloring to the Kenwood Bowl
16. Mix with splashguard fitted until combined - 30 sec, Speed 1
17. Transfer batter to bundt pan
18. Use a spatula or a handle of a spoon, to marble the two mixtures together in the tin
19. Bake until skewer tests clean - 55 min, 160°C
20. Remove from oven and let cool - 10 min
21. Turn out onto cooling rack until completely cool
22. Clean Kenwood Bowl
23. Attach Creaming beater
24. Add cream cheese to the Kenwood Bowl
25. Mix with splashguard fitted then scrape bowl - 20 sec, Speed 1
26. Then add icing sugar, lemon juice and vanilla extract to the Kenwood Bowl
27. Mix with splashguard fitted until combined - 1 min, Speed 1
28. Transfer mixture to piping bag
29. Pipe mixture onto cake
30. Serve

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