Fast forward to 2016... It was my friend's boyfriend's birthday, and he bloody loves a Kinder Egg, so it seemed a fitting challenge. Not content with decorating the cake with a full suite of Kinder products (note the Beunos and Hippos were deemed too cumbersome and binned off - by me), I decided that it was essential that the cake also tasted like 'Kinder'. You can get them in bar form these days, so I blitzed a few in the trusty Nutribullet, and stirred them into my mix. Magic.
This one was a pleasure to make, and got lots of attention in work before it was united with its owner!
- 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.
- 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, salt and white chocolate chips.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. The chocolate chips will be left in the sieve - stir these into the mix. The flour prevents them from sinking.
- Stir in the blitzed Kinder bars.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the cake mix into the prepared tin.
- Push in the Kinder mini eggs and cover with cake mix.
- 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, loosen the chocolate spread by warming it in the microwave, and tip over your cake.
- Decorate with assorted Kinder goodies!
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.