Friday, 9 December 2016

Hot Chocolate Bundt Cake with Toasted Marshmallows

Hot Chocolate Bundt Cake with Toasted Marshmallows
I had the urge to bake. It was cold, a bit drizzly, and I needed to make something comforting. Granted, I wouldn't be eating it as I'm mid-way through the Body Coach 90 Day SSS (more on that later), but the act of baking provides some joy to my sugar starved routine.

This one's been in the arsenal for a while now, and a dismal Sunday was the perfect time to crack it open. Imagine this... a super-moist chocolate cake, drizzled in molten chocolate, and topped with sticky little pillows of joy. I had you at chocolate, didn't I?

I sent this one to the Statuo lot, as I already knew I could never be trusted in its presence. Enjoy this one with a big mug of hot chocolate with whipped cream, or a lovely cup of tea. Fluffy socks and dressing gown optional, but advised.

    Hot Chocolate Bundt Cake with Toasted Marshmallows
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 50g good quality cocoa powder - I used Green and Blacks
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt with chocolate flecks - I used Muller Light
  • 75ml chocolate milk
  • 150g chocolate chips 
  • 1 heaped tbsp chocolate spread
  • 1 jar of chocolate spread (minus the above mentioned spoonful)
  • Large marshmallows

  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/melted butter and dust with flour with a little cocoa mixed in.
  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 vanilla 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.
  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 chocolate spread.
  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 to loosen it. Tip over your cake.
  15. Toast your marshmallows on a foil lined baking sheet under the grill, and pop on top when cooled.
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.

1 comment:

  1. I dont recognize that nordic ware bundt pan can you tell me the name of it or where I could buy it perhaps ebay?


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