Snickers Bundt Cake

You heard me the first time. Snickers. Bundt. Snickers. In a bundt cake. Eaten in large quantities, this cake may cause death. May not be suitable for those with a pre-existing medical condition. This week is Chocolate Week 2012. I'm not usually a huge fan of chocolate cake, so I decided to make something with a little twisteroo. Since giving my talk on bundts to the Clandestine Cake Club, and launching National Bundt Day UK I have been inundated with bundt pictures and questions. So, here's your curveball bundt!

When I was in my 'muffin making phase' (the days before bundts folks...) I made a plethora of different varieties. One of the most popular amongst my 'guinea pigs' was the Mars Bar Muffin. Inspired by that, here's a Snickers bundt! It's really very easy, the hardest bit is not having a fit when you see bubbling caramel bursting out of your tin! It's ok... I've done all the swearing required. You should be fine... If you really must, let's keep it to just one 'four letter expletive' per household please. This is a family show.

The result is a majorly moist cake with bits of peanut and caramel running through the centre. Boys will love this one...

So, here we go...

Ingredients

Cake

• 340g unsalted butter
• 360g golden caster sugar
• 5 medium eggs
• 460g plain flour
• 50g cocoa powder 
• 1 tsp baking powder
• 1/2 tsp salt
• 300ml milk
• 1 tbsp vanilla extract
• 3 regular Snickers bars, cubed and coated with a dusting of flour. You could use pretty much any chocolate bar!

Glaze

• 200g chocolate
• 50g unsalted butter
• 60ml milk - room temperature
• 1/2 tsp vanilla extract

Method

1. Grease and flour (you can use cocoa if you prefer) a regular sized bundt tin (2.4l, 10 cup, 10 inch)
2. Soften the butter and cream in the sugar.
3. Add the eggs one at a time on a low speed.
4. Add all the other dry ingredients to a separate large bowl.
5. Add the vanilla extract to the milk and put to one side.
6. Sift 1/3 of the flour mix to the main mix. Fold it in gently.
7. Add 1/2 of the milk mix to the main mix.
8. Repeat this until everything has been incorporated. 
9. Give the whole thing a quick whizz for about 10 seconds on a low speed.
10. Put a layer of mix into the bundt tin about an inch thick.
11. Push pieces of Snickers into the mix ensuring they are evenly spaced. Don't let them touch the bottom. You don't want protruding bits of Snickers as they will burn!
12. Repeat this until all your mix and Snickers are used up. This is a better method than mixing into the batter as it's more evenly distributed and will not touch the sides.
13. Cook for an hour and a half on Gas 3/160 C, turning after an hour.
14. Tip: Don't be panicking about that oozy caramel round about an hour into baking. It magically disappears and doesn't make the cake stick to the tin.
15. Leave it to cool for 10 minutes then take the cake out of the tin. It's fairly robust this one!
16. Allow the cake to cool fully.
17. To make the glaze, melt the chocolate and butter in a bowl over a small saucepan of simmering water.
18. When it's nearly melted, take it off the heat and stir until it's fully melted.
19. Add the milk and vanilla and stir like billyo for about 2 minutes.
20. Pour over the cake and leave to set.

And there you have it boys and girls. A moist chocolate cake with a little surprise inside. 

If you've been inspired to make a bundt recently, please enter it in my National Bundt Day UK blogger challenge.

Bloggers: Please respect the fact I am sharing my own ideas and 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. 

Please see my Creative Commons Copyright information for more details. Thank you.

Please leave your comments below... x