Creme Egg Bundt Cake

I've intended making this cake for the last couple of years, mainly because I was so bloody curious as to what would happen to a Creme Egg when baked in a bundt... Would it melt? Would it cause a big vacuous hole in the cake? Would it end up a big sloppy mess at the bottom of the tin? Would it kill me if I never tried it? You know I had to. 

So I watched it. Every fifteen minutes or so, that sly-girl look into the oven and a sigh of relief that it hadn't exploded, or erupted into a volcano of molten fondant. Then when it was out, I was fully expecting it to be adhered to the tin like superglue. None of these things happened. In fact, it released like a dream. But then I had to wait until the morning after to find out what was appertaining inside the cake. 

The result is very strange, yet oddly satisfying. The bundt mix actually protects the form of the egg, and does the baking equivalent of hard boiling it. You're left with random pockets of chewy Creme Egg filling, which has that unmistakable taste of Easter! It was a massive hit at work, and they are pretty partial to bundt... 

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 Cadbury's chocolate spread
• 6 mini Creme Eggs (1 bag)
• Jar of Cadbury's chocolate spread (minus 2 tablespoons!)
• Creme Eggs 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. Poke in the mini creme eggs, ensuring they are well covered. 
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 Cadbury's chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with Creme Eggs and a little Easter naffness (optional). 

Where to buy this stuff:
Cake Release
Nordic Ware Bavaria Bundt
Cadbury Creme Eggs Minis
Easter chicks

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.