Wednesday 21 December 2016

Selection Box Bundt Cake

Selection Box Bundt Cake
I was having a bit of a week. On the upside, I hadn't killed anyone, not got myself in a whole world of trouble, and not got sacked. Cash back. Cue my crackers friend Anna; she of ace Swedish accent, lilac hair, and madness that would rival the proverbial box of frogs. I adore her. She rocked up at my desk with gift in hand, 'Clive' etched on the wrapping paper (don't ask).  

Inside was one of the best items I have ever seen. Not for those who are easily offended, but it made me laugh - lots, and aloud. Multiple times. Er, see below...

I decided the only way to reciprocate such finery was to prove that she very much falls into the opposite category, so she was getting a bundt! Had to be a selection box bundt. She has two little boys and a husband who would help to devour such an item too. A moist, fudgy cake, topped with more chocolate, and Cadbury's finest Freddo's, amongst other items. Not just for Christmas...

    Selection Box Bundt Cake
  • 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
  • 100ml chocolate milk
  • 150g chocolate chips 
  • 2 heaped tbsp chocolate spread
  • 1 jar of chocolate spread (minus the above mentioned spoonfuls)
  • Lots of chocolate bars, coins, buttons etc. More the merrier. 

  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 and chocolate chips.
  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. Now throw as many chocolate bars, coins etc at the cake as you see fit. Literally if you wish. 

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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