Monday 24 June 2013

Hypnotize Champagne Bundt

Hypnotize Champagne Bundt
This month's Clandestine Cake Club theme was 'I got 99 problems but a cake ain't one', and was all about hip hop inspired cakes. The first song that popped into my head was Notorious BIG's 'Hypnotize'; memories of eating my tea in front of the telly after school whilst watching Select MTV, waiting for a rare glimpse of No Doubt or Marilyn Manson. Hypnotize was on constantly, and continues to be a bit of an ear worm to this day.

I used my favourite tin (christened Matilda) and drizzled icing to make a swirly, hypnotic effect. I couldn't resist a bit of bling too in the form of chocolate coins, glitter and a few gold bars! Biggie said it best... 'mo money, mo problems'... so we ate it. 

I really enjoyed the bundt I made with prosecco and apple juice on Valentine's day, so decided to use good old rapper's delight, Champagne. A bit extravagant perhaps, but it was for a special cake (supermarkets sell mini bottles). You can't actually taste the champagne, but it gives the cake a moist texture and a flavour not dissimilar to a good iced finger... I tend to use a bit of fruit juice to give it a boost.
Hypnotize Champagne Bundt
Here's how to make my 'Hypnotize Bundt'...

  • 225g unsalted butter at room temperature
  • 110g vegetable fat like Trex or Cookeen
  • 650g golden caster sugar
  • 5 large eggs
  • 460g plain flour
  • 1/2 tsp salt
  • 3 tsp ground ginger
  • 1 tsp vanilla paste or extract
  • 200ml Champagne or Cava
  • 50ml good quality mango juice

  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used my Heritage tin.
  2. Soften the butter and vegetable fat together, then cream in the sugar in stages.
  3. Add the eggs one at a time on a slow setting so it doesn't curdle.
  4. Mix in the vanilla.
  5. Add all the remaining dry ingredients to a large bowl.
  6. Measure the bubbly and mango juice in a jug. 
  7. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently... It's going to look a little curdled. 
  8. Give the whole thing a quick mix for about 10 seconds or until well combined. It no longer looks curdled! Magic.
  9. Spoon the mix into the prepared tin.
  10. Bake at gas 3/160 C for about an hour and 30 minutes. 
  11. This one doesn't shrink that much, but a skewer should come out clean when it's done. 
  12. Allow the cake to cool for 10 minutes in the tin before turning out onto a wire rack.
  13. Once cool, either dredge with icing sugar or cover in glace icing with a bit of glitter!

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  1. Holy hell! :) That looks fantastic!!! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  2. I was looking for cakes made with the heritage bundt pan and I found yours. I really love the decoration you did, it's awesome!

  3. Oh my god it is fantastic please if you will show us the method of making it by step and by image and a thousand thanks


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