KitKat Bundt Cake

I'm a total KitKat Chunky junkie. I'm a bit like that. I've mentioned 'that issue' I had with Milkybars before. When I was at uni it was Curly Wurlys. I have no self control when it comes to the chunky ones, and yes, I do nibble the chocolate off them like some kind of giant hamster. Bad form.

Anyway, this one was a special request for my husband's last day at work. I love using my Nordic Ware Bavaria tin when I'm covering the cake a chocolate, because it picks up those lovely ridges. I wasn't sure how this one would pan out, but it was hailed as the best one I'd sent him to work with - I'll take that! Perfect with a brew in lieu of an actual KitKat, or alongside it; I'm in no position to judge...

 Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g plain flour
• 100g dark chocolate, melted
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml plain yoghurt
• 50ml chocolate milk
• 1 crushed KitKat Chunky - I pop mine in a food processor
• 1 jar of chocolate spread (not the hazelnut type)
• 1 KitKat to decorate

Method:

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. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt and chocolate milk into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
8. Stir in the crushed KitKat and melted chocolate.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. 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 and decorate with bits of KitKat!

Where to buy this stuff:
Cake Release
Nordic Ware Bavaria Bundt

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.

Millionaire's Shortbread Bundt Cake

I've been threatening this one for a bit. How do you fancy this? Ultra moist chocolate cake, flavoured with actual shortbread, and doused in caramel. I don't even like chocolate cake that much, but this one is pretty good. 

I made this on National Bundt Day for my dad's birthday. I think it's safe to say that it was a resounding success amongst our lot. I used crushed shortbread 'powder' in the cake to give it a really authentic biscuity taste, and added a good dollop of chocolate spread swirled with caramel into the mix. I've been under pressure to write this one up, as my Twitter pal Claire has already bought her shortbread in anticipation! Dedication right there... 

 Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 310g plain flour
• 40g cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml vanilla yoghurt
• 50ml chocolate milk
• 1 heaped tbsp chocolate caramel spread
• 50g crushed shortbread - I pop mine in a food processor
• 1 tin Carnation Caramel
• Shortbread to decorate

Method:

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 sugars 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, cocoa, bicarbonate of soda and salt.
6. Pour the yoghurt, chocolate milk and chocolate caramel spread into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
8. Stir in the crushed shortbread.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When the cake is fully cool, pop the Carnation Caramel into a jug and heat in the microwave to loosen it. Tip over your cake and decorate with more shortbread!

Where to buy this stuff:
Cake Release

Nordic Ware Heritage Bundt

Carnation Caramel

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.

Spiced Apple and Quince Bundt Cake

Any regular reader will know that I collect Nordic Ware. It's a bit out of hand, and I genuinely have no idea how many tins I actually have, but lets say I stopped counting. I adore them, and the beautiful cakes they produce. There are still loads on my wishlist, I just need to find somewhere to put them!

This tin is one of my vintage tins, which I'm very lucky to have. I got this 'Fiesta Party' tin from the US a couple of years ago, and believe it or not, haven't used it until now. When I went to New York, this shaped cake was sold in Wholefoods as a 'Festival Cake'. I fell in love with the tin, and had to hunt one down.

This spicy cake got rave reviews from the tame guinea pigs at work. In fact, it was stolen this morning, only to be found lurking in the Business System Team area - cards, marked. The jam glaze gives a beautiful shine, and is perfect for picking up details on your tin, whichever shape you've decided to use.

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 1/2 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 tsp ginger
• 2 tsp cinnamon
• 1 tsp mixed spice
• 250ml apple and quince yoghurt (I used Yeo Valley)
• Jar of quince jam
• Demerara sugar to sprinkle

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
3. Cream the butter and sugars until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
7. Pour the yoghurt into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour half the mix into your prepared tin. 
11. Spread 4 tbsp of the quince jam over the mix, avoiding the sides.
12. Cover with the rest of the mix.
13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
14. Leave the cake to cool for ten minutes before removing from the tin.
15. When completely cool, melt about 3 tbsp of the quince jam in the microwave, until runny.
16. Brush over your cake and sprinkle with demerara sugar.

Where to buy this stuff:
Cake Release Quince Jam

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.