Gizzi's Chocolate Yogurt Bundt Cake

Christmas
Desserts & Baking
Special Guests

2 hr
Serves 8
Moderate
V

We love this recipe made for us by Gizzi Erskine, a chocolate yogurt bundt cake with yogurt topping and salted caramel chestnut sauce! It looks as incredible as it tastes and will make a delicious addition to your winter baking.

You will need a 25cm Bundt Cake tin.

Ingredients

The cake

butter for greasing
2 tbsp cocoa
1 tbsp flour
2 tsp caster sugar
For the Bundt Cake:
350g self raising flour
430g caster sugar
150g good quality cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt flakes
360g Yeo Valley Organic Unsalted Butter
120ml hot strong-brewed coffee
240g Yeo Valley Organic Natural yogurt (Part 4)
2 tsp vanilla extract
4 large free-range eggs, at room temperature, whisked.
For the Yogurt Frosting:
200g Cream cheese
100g Yeo Valley Organic Natural yogurt (Part 8)
100g icing sugar
1 tsp vanilla extract
For the Salted Chestnut and Popcorn Caramel:
150g Muscovado sugar
70g butter
250ml Yeo Valley Organic double cream
1 tsp sea salt
1 tsp vanilla extract
a handful of pre cooked chestnuts, chopped in half
2 good handfuls of Salted Popcorn (or cornflakes)

Method

Preheat the oven to 190/170C fan. Grease the Bundt cake tin with butter. Mix together two tablespoons of cocoa, one tablespoon of flour and two teaspoons of caster sugar in a bowl and then sprinkle over the inside of the Bundt cake tin so that there is an even dusting all over. Tip out any excess.
To make the cake, sift the flour, sugar, cocoa powder, bicarbonate of soda and salt into a large mixing bowl or into the bowl of a stand mixer.
Add the butter, then mix until the butter is combined and the mixture resembles breadcrumbs.
Stir in the hot coffee, yogurt and vanilla to the flour mixture, mixing until smooth. Add the whisked eggs and mix until combined.
Pour the batter into the cake tin. Tap on the counter to eliminate any bubbles.
Bake the cake for 55 minutes. Check the cake is cooked by testing with a skewer that comes out clean when inserted into the cake.
Cool the cakes for 20 minutes in the tin, and then carefully remove the cake from the tin, onto a cooling rack.
To make the yoghurt frosting, add the ingredients in a bowl and mix until well combined and smooth.
To make the salted caramel, add the sugar, butter, double cream, salt and vanilla into a small saucepan and melt together slowly. Bring to the boil and cook at a simmer for about 5-8 minutes or until thickened. Stir through the chestnuts and popcorn so they are well coated then leave to cool for at least 30 minutes.
Transfer the yoghurt frosting into a piping bag, (you can also use a spoon) and spread over the top of the cake. Follow with the salted chestnut and popcorn caramel.

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