Wednesday, 18 February 2015

Toffee Choc Bundt Cake

Toffee Choc Bundt Cake
I love baking for friends. It's my favourite reason to dust off a bundt tin and concoct something new. It's what bundts are all about. A massive chuffing cake that cuts into beautifully (OCD satisfying) even slices and tastes like a little piece of heaven. Did you know... apparently bundts can cure even the worst case of 'Bad-day-itis' and are even reported to deal pretty well with mardiness, melodrama and melancholy too. Oh yes. 

When my friend Rahila invited me round for tea, I of course offered to make an accompanying cake. Her kids are huge fans of chocolate cake, but I wanted something a bit different. So, I went armed with the award winning combo of toffee and molten chocolate. Much moister than a traditional chocolate cake, this cheeky number hides a lovely ribbon of goo just below the crust, and is crowned with enough chocolate to make anyone's day.

Don't be fooled by the weight of this cake either. Yes, it's a hefty number but the crumb is soft and moist, encased by a fanfare-worthy sugar crust. Despite having almost eaten my own bodyweight in homemade chapatis, I still managed a decent wedge with a cup of tea as we put the world to rights. 

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 250ml toffee yoghurt 
  • 1 jar of chocolate spread 
  • Chocolate curls

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  3. Cream the butter and sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt. 
  6. Pour the yoghurt and vanilla into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  8. Give everything a quick mix on a low speed for about 10 seconds.
  9. Pour 3/4 of the mix into your prepared tin. 
  10. Dollop 5 tbsp of the chocolate spread over the mix and smooth out - avoid the edges. Because this is smooth, it will sink - this is ok!
  11. Cover with the rest of the mix.
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cooled, warm the rest of the chocolate spread in the microwave until runny, and tip over the cake like you've only got 10 minutes until you have to leave the house - incidentally, this was the case... 
  15. Scatter with chocolate curls.

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.


  1. wow! that's a stunning bundt cake and I love the flavour combination. I don't often make a glaze for my bundt cakes but I think I should try it more often seeing how gorgeous your cake looks

  2. I love your bundt cake recipes and they always turn of great. Do you have a Red Velvet Bundt Cake recipe that you could share?

    1. I don't I'm afraid - I've never been smitten with the idea of that much food colouring... I do have a very red Cherryade one though. Probably has half the amount of colour in it.

  3. I really really really want a slice of this!

  4. I really really really want a slice of this!


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