A beautifully textured and delicious malted chocolate bundt cake. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut. One is chocolate and the other is Horlicks.
I am so enamoured of both the look, texture and taste of my bundt cakes, that I reckon the recipe used must have become my signature bake. It always looks stunning. You can marble it for extra effect or leave it plain and the flavourings are endless. When I was recently asked to make a birthday cake, a bundt immediately sprang to mind. I’m just surprised I haven’t used it for one before. Perhaps because it’s winter, Horlicks was also on my mind, or perhaps it’s just that I’m very keen on malty flavours.
A little of the batter made its way into a mini version. It is important, I feel, for a cook to try their wares. As always with this cake, the texture was good. It was moist but firm and sliced well. It’s the kind of cake you want to eat too much of and have to restrain yourself. Luckily for us we didn’t have much to restrain ourselves from. Alternating bursts of malty and chocolate flavours assailed our tastebuds in the nicest way – try one get one free.
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Thanks for visiting Tin and Thyme. If you make this malted chocolate bundt cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see some more bundt cake recipes, I have quite a few of them.
Malted Chocolate Bundt Cake – The Recipe
Malted Chocolate Bundt Cake
- 240 g unsalted butter
- 260 g golden caster sugar (I used vanilla flavoured sugar)
- 4 large eggs (I used duck eggs)
- 100 g ground almonds
- 230 g flour – half wholemeal spelt, half white
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 heaped tbsp yogurt
- 2 tbsp water
- 1 rounded tbsp cocoa powder
- 1 rounded tsp mesquite powder
- 2 rounded tbsp Horlicks
- ½ tsp vanilla extract
- 50 g caster sugar ( I used vanilla flavoured sugar)
- 50 ml water
- 70 g dark chocolate (70%)
- 10 g unsalted butter
- 16 Maltesers
- Cream the butter and sugar until light and fluffy. Then beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
- Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
- Gently stir in the yogurt and water.
- Spoon half the mixture into a separate bowl. Add the Horlicks and vanilla extract to one bowl and the cocoa powder and mesquite to the other. Stir until just combined.
- Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ (350℉, Gas 4) for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Put the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved.
- Take off the heat and add the chopped chocolate. Leave the chocolate to melt for a few minutes then stir. Add the butter and stir until smooth.
- Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the top and decorate with the Maltesers and edible gold dust.
I am sending this malted chocolate bundt cake off to a number of weekly events:
- Bake of the Week over at Casa Costello
- Cook Blog Share over at SuperGolden Bakes
- Recipe of the Week over at A Mummy Too