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, it can be marbled for extra effect or left 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.
Scroll down to the bottom to get the recipe.
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.
I am sending this off to a number of weekly events:
A beautifully textured and delicious bundt cake flavoured with chocolate and Horlicks. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut.
240g unsalted butter
260g golden caster sugar (I used vanilla flavoured sugar)
4 large eggs (I used duck eggs)
100g ground almonds
230g 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
50g caster sugar ( I used vanilla flavoured sugar)
70g dark chocolate (70%)
10g unsalted butter
1. 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.2. Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.3. Gently stir in the yogurt and water.4. 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.5. Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ 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.6. 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.7.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.8. Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the top and decorate with the Maltesers and edible gold dust.
Prep time: 45Cook time: Total time: Yield: 16 modest slices
Hello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you'll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat.