Tuesday 22 December 2015

Penguin Bundt Cake

Penguin Bundt Cake
Before we start, I've had to say this to everyone today - the biscuit, not the bird. I'm not a pervert.

It started with the plastic penguins. I was looking for festive cake decorations, and decided the average snowman was just not for me. Granted, they are not essential to the taste of the cake, but you have to admit, they're ace...

This is the perfect alternative to claggy old fruit cake, and there's no hint of dryness whatsoever. This recipe produces a super moist cake that your party attendees will love. This one was made for my work's Christmas buffet - no complaints! Oh, and it actually tastes of Penguin biscuits...

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 2 Penguin biscuits, whizzed up in a food processor to a fine dust or 'flour'
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 75ml chocolate milk
  • 1 heaped tablespoon of chocolate spread
  • Jar of chocolate spread (minus 1 heaped tablespoon!)
  • Naff penguin figures to decorate - strictly optional... 

  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 mixed with a little cocoa.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Stir in the Penguin biscuit 'flour'. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour the mix into your prepared tin. 
  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 cool, pop the chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with those little plastic fellas... Or not...!

Where to buy this stuff:
Cake Release
Nordic Ware Holiday Tree Bundt
Plastic Penguin Figures
Sugar Snowflake Sprinkles
Green Cake Board

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.

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