The Easter Bunny came to work today. Well, I did, and I brought cake. No, I didn't wear bunny ears and a bob-tail, that would just be weird. I had set myself a brief; all the chocolate. I was smitten by Marks and Spencer's little chocolate rabbits, so decided to design a cake around them.
This is a rich, mega moist cake, with both milk and white chocolate chips, smothered in more white chocolate. This isn't exclusively for Easter, but I'm a big fan of naff Easter confectionary, so as you can see, I used it all! Taste has no place here.
This cake got some cracking feedback at work, so I can see it being reinvented for lots of different occasions.
- Preheat the oven to gas 3/160 c
- 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.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, cocoa, bicarbonate of soda, salt and chocolate chips.
- Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Note: Your chocolate chips will be caught in the sieve, ensuring they are covered in flour. This will stop them sinking!
- Stir in the chocolate chips.
- 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 20 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 white chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with chocolate Easter bunnies and plus any other garish items you can get your paws on!
Where to buy this stuff:
Fleur De Lis Bundt
Round 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.