Soften the cream cheese by beating on a low speed for two minutes with the Hand Mixer. Cover and store in the fridge until ready to use.
In a bowl sift the flour, cocoa and yeast and stir.
In a large bowl, add the soft butter, brown sugar and caster sugar.
Using the Hand Mixer on the third-speed setting, whisk the butter with the two types of sugar until pale and fluffy. Next, add one egg at a time, alternating with a spoonful of yoghurt. Pour in the espresso and keep mixing to combine.
Slowly add in the flour while continuing to whisk. The mixture should be firm and frothy.
Grease a bundt tin and pour half the mixture into the bottom.
Form a groove in the mixture with the back of a spoon and pour the cream cheese mixture into the well. Cover with the remaining part of the cake mix.
Bake in a static oven at 180°C for about 50/55 minutes. Allow to cool for 10 minutes before flipping the bundt tin over to serve.
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