Lyle’s Baby Chocolate Bundt Cakes Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 10 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Bundt pan
- Stand mixer
- Sifter
- Pastry brush
- Cake tester
- Cooling rack
- Oven
- Saucepan
- Baking sheet
- Metal spoon
- Spoon
- Measuring spoon
- Bread knife
- Nonstick skillet
- Mixing bowl
- Wooden spoon
- Plate
- Fine-mesh sieve
Ingredients
- 150g (5oz) unsalted butter, softened + extra for greasing
- 110g (4oz) Tate & Lyle Golden Caster Sugar®
- 40g (1½oz) Lyle’s Golden Syrup®
- 3 medium eggs, at room temperature, lightly beaten
- 75ml (3floz) full-cream milk
- ½ tsp vanilla extract
- 150g (5oz) self-raising flour
- 10g (½oz) cocoa + extra for dusting
- ½ scant level tsp baking powder
- 50g (2oz) dark chocolate, 70% cocoa, chopped into small pieces
- 200g (7oz) Tate & Lyle Fairtrade Icing Sugar®
- 25g (1oz) cocoa
- 75g (3oz) Lyle’s Golden Syrup®
- 2-3 tbsp water
- 25g (1oz) flaked almonds
- Tate & Lyle Fairtrade Icing Sugar®, to dust
- 1 tbsp freeze-dried mango pieces
- 1 tbsp freeze-dried raspberries pieces
- Lyle’s Golden Syrup®, for drizzling
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