I've been threatening this one for a bit. How do you fancy this? Ultra moist chocolate cake, flavoured with actual shortbread, and doused in caramel. I don't even like chocolate cake that much, but this one is pretty good.
I made this on National Bundt Day for my dad's birthday. I think it's safe to say that it was a resounding success amongst our lot. I used crushed shortbread 'powder' in the cake to give it a really authentic biscuity taste, and added a good dollop of chocolate spread swirled with caramel into the mix. I've been under pressure to write this one up, as my Twitter pal Claire has already bought her shortbread in anticipation! Dedication right there...
- 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.
- Cream the butter and sugars until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
- Pour the yoghurt, chocolate milk and chocolate caramel spread 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 shortbread.
- 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 Carnation Caramel into a jug and heat in the microwave to loosen it. Tip over your cake and decorate with more shortbread!
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.