Lyle’s Baby Chocolate Bundt Cakes

  • 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
  • For the drizzle
  • 200g (7oz) Tate & Lyle Fairtrade Icing Sugar®
  • 25g (1oz) cocoa
  • 75g (3oz) Lyle’s Golden Syrup®
  • 2-3 tbsp water
  • For the Decoration
  • 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
You will also need a six-hole heavy duty aluminium bundtlettepan 38 x 22 x 5cm(15” x 8 ¾“ x 2”) total capacity IL (1¾pts). Preheat the oven to 190°C/Fan 170°C, 375°F, Gas Mark 54. Melt a little butter in a small pan then with a pastry brush coat the insides of the bundtlette pan, one at a time, including the central cone, really well. Using a small sieve dust with cocoa to thoroughly coat then upend the pan over a tray and tap firmly to get rid of any excess. For the cakes, combine the butter, Tate & Lyle Golden Caster Sugar® and Lyle’s Golden Syrup® together in a mixer and beat for 5 minutes until soft and creamy. Scrape down the sides once or twice. Add the eggs little by little making sure they are well incorporated after each addition, then reduce the speed down and mix in the milk and the vanilla. Scrape down the sides occasionally. Don’t worry when the mixture curdles as it will come together again once you add the flour. Sift the flour, cocoa and baking powder together and then lightly fold in with a large metal spoon. Stir in the chocolate. Using 2 dessertspoons, divide the mixture between the bundtlette pan, spooning it in to three-quarters full and smoothing the tops with a teaspoon. Bake on the middle shelf of the oven for 15-18 minutes until risen and a fine skewer poked in the middle comes out clean. Remove and leave to cool for about 30-45 minutes in the tin otherwise the cake may not come out cleanly. Do not leave until completely cold as they will stick – there should still be a hint of warmth when you invert them onto a wire rack to cool completely. Trim the tops with a serrated knife to level them off. Lightly toast the almonds in a small non-stick frying pan over a lowish heat for 2-3 minutes until golden. Tip onto a plate, cool and lightly dust with Tate & Lyle Icing Sugar®. For the chocolate drizzle, sift the Tate & Lyle Icing Sugar® and cocoa into a mixing bowl. Add the Lyle’s Golden Syrup® and water and stir together with a wooden spoon until smooth and glossy. Dilute with a little extra water if you need to thin it down for a flowing consistency. Spoon the drizzle over the cakes allowing it to slowly trickle down the sides. Scatter the almonds over the cakes, followed by the mango and raspberry pieces. Leave to set for about 1 hour. Transfer to plates, drizzle over some Lyle’s Golden Syrup® and serve.

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