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.
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: bundt, cake, cocoa, dark chocolate, horlicks, marble
260ggolden caster sugar(I used vanilla flavoured sugar)
4large eggs(I used duck eggs)
100gground almonds
230gflourhalf wholemeal spelt, half plain
2tspbaking powder
¼tspbicarbonate of soda (baking soda)
3tbspnatural yoghurt
2tbspwater
1 ½tbspcocoa powder
1 ½tspmesquite powder(optional)
3tbspHorlicks
½tspvanilla extract
Glaze
50ggolden caster sugar( I used homemade vanilla sugar)
50mlwater
70gdark chocolate(I used 70%)
10gunsalted butter
16Maltesers
Instructions
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.
240 g unsalted butter, 260 g golden caster sugar, 4 large eggs
Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.
100 g ground almonds, 230 g flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
Gently stir in the yogurt and water.
3 tbsp natural yoghurt, 2 tbsp water
Spoon half the mixture into a separate bowl. Add the Horlicks and vanilla extract to one bowl and the cocoa powder and mesquite, if using, to the other. Stir until just combined.
1 ½ tbsp cocoa powder, 3 tbsp Horlicks, ½ tsp vanilla extract, 1 ½ tsp mesquite powder
Spoon heaps of alternating batter into a greased bundt mould or tin. Bake in a preheated oven at 180℃ (160℃ fan, 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.
Glaze
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.
50 g golden caster sugar, 50 ml water
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.
70 g dark chocolate, 10 g unsalted butter
Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the top and decorate with the Maltesers and edible gold dust if liked.
16 Maltesers
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.