Showing posts with label bundtbakers. Show all posts
Showing posts with label bundtbakers. Show all posts

Thursday, February 19, 2015

Chocolate honeycomb bundt #Bundtbakers

 
I was going to make a chocolate cola Bundt originally and indeed I did a test run last week, but I wasn't satisfied with the result, though it was judged delicious by my canasta playing WI friends. I would have liked to call this a Crunchie Bundt but I thought that might infringe trademarks, but you know what I mean.
 
I paired a simple chocolate Bundt with shop bought toffee sauce and homemade honeycomb. It was baked in the Nordic Ware heritage pan which slightly resembles a honeycomb.
 
Start with making your honeycomb:
 
Ingredients
200g of caster sugar
4 tbsp. golden syrup
2 tsp bicarbonate of soda
 
 
Grease a tin - I used a silicon cake pan as I thought it would be easier to get out. And I was right. Put the sugar and golden syrup into a large saucepan and melt them together over a low heat until all of the sugar crystals are melted. Stir the mixture with a wooden spoon. This took a few minutes but eventually they melted and started to colour. Turn up the heat until the mixture turns amber. Turn off the heat and add your bicarbonate of soda. Mix to incorporate, watch the magic happen as the mixture froths and foams and carefully pour into your greased tin.
 
 
Leave to cool whilst you make the Bundt.
 
Ingredients:
50g cocoa
300g self raising flour
1 tbsp baking powder
450g caster sugar
225g butter or margarine
4 medium eggs
250 ml honey yogurt
1 tsp chocolate extract


Preheat your oven to 180degrees Centigrade. Put all of the ingredients into the bowl of your mixer in the order above. The wetter and heavier ingredients on the top will stop the cocoa and flour from filling the kitchen. Now mix for a few minutes on low until well combined. The extra baking powder enables you to do an all in one method without the cake being heavy.
 
 
 
Pour into your greased tin. I used Dr Oetker cake release spray and Nordicware's Heritage Bundt tin. Bake for 60 to 75 minutes until a knife or skewer inserted into the cake, comes out clean.
 
 
Leave the cake to cool in the tin for ten minutes before turning out onto a cake rack. Gather your caramel sauce, Bundt and honeycomb.

 
I then put the honeycomb into some parchment paper and broke it up using a rolling pin. I drizzled the sauce over the cake and piled on the broken honeycomb.
 
 
Enjoy!! My daughter has told me it's delicious but as I'm allergic to chocolate I've resisted trying some myself. I know I can rely on Lizzie to tell me if my cake's not up to scratch.
 
 
 
BundtBakers
 
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here are February's Chocolate themed Bundt Bakers:
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