I had a plan. A vision. A Baileys infused chocolate cake; moist, almost fudgy, smothered in chocolate and with a little glitz on top. I detest playing with sugar paste, so I utilised the tin to make imprints of the pretty holly leaves, and put as much Bailey's in as I dared, without it being an utter wreck!
The verdict? Very happy campers at Statuo today. Cake demolished! I'll chalk that one up as a success then.
- 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, cocoa, bicarbonate of soda and salt.
- Pour the yoghurt and Baileys 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 chocolate spread and 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 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.
- Make your berries and leaves from the sugar paste, and dip in the glitter. Pop on your log and off you trot!