Monday 23 October 2017

Maxibon Bundt Cake

Maxibon Bundt Cake
I'd never even heard of Maxibon bars. You all know I love a bundt shaped challenge, but when my friend Wayne suggested an ice cream bar themed birthday cake, I had to do a bit of research. This involved a trip to my local Tesco, purchasing a box, and eating two in my lab coat (read pyjamas) to check for flavour, consistency and aesthetic. I saw my challenge, and accepted it.

It comprises of rich vanilla ice cream with chocolate chips, half drenched in chocolate with hazelnuts, the other half with Maxibon biscuits. Easy gig. The melted ice cream bar will help transform your cake from a vanilla sponge, to actually tasting like the genuine article, so don't skip this. This is bundt alchemy, bakers. Embrace it, Snape would be so proud.

Needless to say that this cake got a bit of a laugh as well as destroyed. Mission accomplished!

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 2 tbsp vanilla extract
  • 200g chocolate chips
  • Two Maxibon bars, biscuits removed and ice cream melted
To decorate:
  • 1 jar chocolate spread (not Hazelnut)
  • 100g finely chopped hazelnuts
  • Biscuits from your melted Maxibons (I used more...)

  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. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda, salt and chocolate chips.
  6. Pour the yoghurt and vanilla extract into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Tip in the chocolate chips which are now covered in flour, which will stop them from sinking like stones!
  9. Stir in the melted Maxibons.
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Tip your batter into your prepared bundt 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, melt your chocolate spread in the microwave until it's quite runny.
  15. Stir in the chopped hazelnuts.
  16. Tip over the cake.
  17. Decorate with your Maxibon biscuits, and bits of the box if you so please!
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.

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