This is a densely chocolatey cake with the exact taste of cookies, made even more wonderful by being covered in chocolate. It's dead easy and will get you maximum brownie points from the chocoholics in the room.
- 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.
- Add the vanilla extract.
- 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 cookies, chocolate chips and chocolate spread.
- 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 cookie!
Where to buy this stuff:
Heritage Bundt Pan
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.