Red Velvet 'Monster' Bundt Cake

Who knew monsters tasted so good?

Serves 8-10

Dish by Chris Cahill

Ingredients

Red Velvet Bundt Cake:

340gUnsalted Butter

600gSugar

6Large Eggs

340gPlain Flour

1 TspSalt

1/4 TspBaking Soda

2 TbspCocoa Powder

230gSour Cream

Red Food Colouring

300gCream Cheese

Cream Cheese Buttercream

360gCream Cheese

800gIcing Sugar

500gUnsalted Butter

1/2 TspSalt

1 1/2 TspVanilla Extract

Welcome Monster Bundtr! Here we find a monstrously moist Red Velvet Bundt cake with a Baked Cream Cheese centre, covered in a dangerously delicious Cream Cheese Buttercream. Usually sitting on top of the food chain, this predator has become the tastiest of prey!

Method

For the Bundt Cake:

Start by preheating your oven to 160ºc then grease a 12 cup bundt pan with butter and flour.

In your bowl, add butter and sugar and mix on high speed until pale and fluffy.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Incorporate the flour into batter in two increments then add salt, baking soda and cocoa powder. Be careful not to overmix.

Add in sour cream and vanilla extract, scrape down sides and mix until just combined.

Whisk in red food coloring until your desired shade - just be aware too much can alter the taste of your cake!

Pour 2/3's of your cake batter into the prepared bundt pan and then pipe on top a ring of cream cheese. Cover with your remaining batter.

Bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in a pan on a wire rack for 10 minutes then invert the cake on a wire rack for at least an hour or until the cake is cool to touch.

For the Cream Cheese Buttercream:

Cream the butter until soft then add the icing sugar and mix for about 4-5 minutes, in either a stand mixer or with an electric beater, until very light and fluffy and pale in colour. Scrape the sides of the bowl down every so often so it combined easily.

Add the salt and vanilla and the cream cheese and mix together for a minute or until the buttercream is smooth. If you find your buttercream is too loose, add more icing sugar and mix.

Seperate your buttercream into two bowls (2 to 1 proportions), Colour the larger bowl Purple and the smaller in Green. Chill both bowls.

Using a grass piping nozzle pipe green circles of hair onto your cake. Fill in the rest of your cake with the purple buttercream.