Anyway, this one was a special request for my husband's last day at work. I love using my Nordic Ware Bavaria tin when I'm covering the cake a chocolate, because it picks up those lovely ridges. I wasn't sure how this one would pan out, but it was hailed as the best one I'd sent him to work with - I'll take that! Perfect with a brew in lieu of an actual KitKat, or alongside it; I'm in no position to judge...
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter and dust with flour with a little cocoa mixed in.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt and chocolate milk into a jug.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Stir in the crushed KitKat and melted chocolate.
- 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 chocolate spread into a jug and heat in the microwave to loosen it. Tip over your cake and decorate with bits of KitKat!
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.