Using my new found biscuit-based alchemy, this cake tastes just like my tea time fave. A concoction of different chocolate ingredients also helped create a nice soft cake, without a hint of dryness. A shedload of Bourbon biscuit spread on top doesn't hurt either.
As soon as I posted the possibility of this recipe making an appearance on my blog, I've had folk asking about it. I almost regretted mentioning it! Anyway, here it is, you keen little lot...
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
- Pour the yoghurt and chocolate milk into a jug and stir in the Bourbon biscuit spread.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Stir in the Bourbon biscuit 'flour'.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When the cake is fully cool, pop the Bourbon biscuit spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with a biscuit!
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.