This cake came about as I found a bar of milk chocolate that I wanted to use in baking. I wasn't really in the mood for a full on moist, dark, mega chocolate cake, instead I was looking for more of a simple teatime treat. In the past when I have mixed chocolate chunks into a cake, they have all sunk to the bottom of the cake rather than remaining suspended, so I decided to try a different technique here.
I finely chopped the bar of chocolate so that it was predominantly shards of chocolate rather than lumps. Then, when layering the cake mixture into the tin, I added just under half of the mixture and then sprinkled just over half of the chocolate onto the mixture. Then the rest of the cake batter was added on top and the remaining chocolate added on top.
The original idea had been to add all of the chocolate in one layer in the middle of the cake, but after chopping it, there was just too much chocolate to put into one layer. Having sprinkled the rest of the chocolate on top of the second layer of cake batter I was worried it would burn, and so covered the tin with foil for the majority of the baking time. This worked well - the chocolate didn't scorch or burn and I was able to uncover the cake for the last few minutes to allow it to colour up.
Vanilla and Chopped Chocolate Bundt Layer Cake
175g caster sugar
175g self raising flour
generous tsp vanilla extract
100g chocolate, chopped finely (see above) I used Green and Blacks Milk Chocolate
- Preheat the oven to 180C/Gas 4. Grease a bundt tin well (mine holds 2 litres to the rim)
- Cream the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract and flour and continue beating until well combined.
- Spoon just under half of the mixture into the prepared tin and add chopped chocolate until you have a covering, but not deep. Repeat with the remaining batter and chocolate. Cover the tin with tin foil.
- Bake for around 45 minutes then remove the foil and return to the oven for about 15 minutes to allow the top to colour - it will be quite pale. Test with a cake tester or wooden cocktail stick to make sure the cake is done.
- Allow to cool slightly in the tin before very carefully removing to a wire rack. I say very carefully because I wasn't careful enough and my cake broke up slightly.
The chocolate didn't really remain in layers, but this didn't really matter because it meant that each bite got a bit of chocolate - yum! This technique of layering the chocolate into the batter worked well for me, and I might try it with cupcakes next time. As I had hoped the cake was moist and buttery and light. With the addition of chocolate this made a very good cake to have available for those snacky moments.... we all get them!