Bourbon Biscuit Bundt Cake

So... when I made the Custard Cream Bundt Cake a couple of weeks ago, I promised a Bourbon biscuit one. This meant me tackling a chocolate flavoured bundt, which I don't do many of to be honest. I'm dead picky with chocolate cake; it has to be moist and not too sickly. This one had the added pressure of having to taste just like a Bourbon biscuit too!

Using my new found biscuit-based alchemy, this cake tastes just like my tea time fave. A concoction of different chocolate ingredients also helped create a nice soft cake, without a hint of dryness. A shedload of Bourbon biscuit spread on top doesn't hurt either.

As soon as I posted the possibility of this recipe making an appearance on my blog, I've had folk asking about it. I almost regretted mentioning it! Anyway, here it is, you keen little lot...

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 310g plain flour
• 40g good quality cocoa powder
• 3 Bourbon biscuits, whizzed up in a food processor to a fine dust or 'flour'
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml vanilla yoghurt 
• 50ml chocolate milk
• 1 heaped tablespoon of Bourbon biscuit spread
• Jar of Bourbon biscuit spread (minus 1 heaped tablespoon!)
• 1 Bourbon biscuit to decorate

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
7. Pour the yoghurt and chocolate milk into a jug and stir in the Bourbon biscuit spread.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Stir in the Bourbon biscuit 'flour'. 
10. Give everything a quick mix on a low speed for about 10 seconds.
11. Pour the mix into your prepared tin. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, pop the Bourbon biscuit spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with a biscuit!

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