Calling all GBBO fans – we bring you GBB (George’s Baking Blog!)!!
Inspired by GBBO – Queen of Creativity and Friend of LOOK, George – has been in the kitchen, tantalising us with her bakes via WhatsApp!
As soon as our stomachs had stopped rumbling, we’d convinced George to do a regular Baking Blog for us – keep an eye on our website and social media feeds for her weekly recipes! (*Please note – we cannot be responsible for any weight gained within the LOOK community!).
Salted Caramel Chocolate Bundt
Ingredients:
5oz Self Raising flour
1/2oz cocoa powder
1/2oz Instant hot chocolate powder (I used Wittard’s Salted Caramel but any flavoured hot chocolate is good)
1 tsp baking powder
6oz Golden caster sugar
6oz Margarine
3 medium eggs
For the Icing
100g bar of white chocolate
100g bar of milk chocolate
Method
Preheat your oven to 180c/fan160c/gas 4.
Sieve the flour, cocoa, hot chocolate and baking powder into a bowl, then add the remaining ingredients.
Mix together with an electric mixer/whisk or wooden spoon (you will need a bit of elbow grease for this) until mixture is smooth (no lumps or grains).
Grease a Bundt (they are also called ring cake pan or fluted ring). I would suggest getting silicone ones (it’s easier to pop the cake out later). Place it on a baking tray.
Pour or spoon the mixture in the mould and pop it in the oven for 40 minutes.
When done the cake should feel firm yet spongey and if you insert a skewer, it should come out clean.
Let the cake go completely cool in the mould (check on the inside of the ring as this tends to retain heat quite a bit longer).
Very gently pull the edges away from the cake a little at a time and start peeling the silicone mould away inside out. Don’t worry if bits of cake stick to the side – it’s not an exact science.
Whilst your cake is cooling, break up your bar of white chocolate, place in a microwaveable bowl and heat it in the microwave in 30-second burst, stirring after every 30 seconds until it has melted.
Drizzle the white chocolate sauce over your now cool cake.
Break up your milk chocolate bar into chunks and pop the chunks on top of your icing.
