Chocolate Praline Bundt Cake

When we were kids, my brother and I were obsessed with Guylian chocolate seashells. In all fairness, I'm still very partial, but Chris is a champion Guylian destroyer, especially at Christmas. I can't believe I've never done this cake before.

It's not the prettiest bundt I've ever made, but form follows function for this one. It's all about the taste. It's a beautiful blend of chocolate and smooth hazelnut flavours, which just remind me of our favourite chocolates. Strangely, it also reminds me of when my husband and I were at Uni, and spent most morning's watching Bob Ross and scoffing these... 

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 310g plain flour
• 40g good quality cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml vanilla yoghurt 
• 75ml chocolate milk
• 2 tablespoons of Nutella
• Jar of Nutella (minus 2 tablespoons!)
• Chocolate pralines 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 mixed with a little cocoa.
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 chocolate spread.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When the cake is fully cool, pop the Nutella into a jug and heat in the microwave for around 30 seconds to loosen it. Tip over your cake and decorate praline chocolates.

Where to buy this stuff:
Cake Release

Nordic Ware Bundt Tin
Guylian Chocolate Seashells

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.