Thursday, 14 March 2013

Cookies and Cream Bundt Cake by Vanessa Tay

Cookies and Cream Bundt Cake

- adapted from the book " best of the BUNDT"


For the cake -
3 1/3 cups (420g) cake flour
1 tsp salt
3 tsp baking powder
6 oz (150g) chocolate sandwich cookies, crushed (I used Oreo)
3 large eggs
4 egg yolks
2 cups (400g) sugar (I reduced to 350g)
3/4 cup (175g) sour cream (i used light sour cream)
2/3 cup (160ml) buttermilk
2 tsp vanilla extract
1 cup (240ml) vegetable oil

For the glaze (I omitted this) -
10 oz (285g) semisweet chocolate
8 oz (225g) heavy cream
1 tbsp corn syrup

Ice cream for serving (Optional)


Preheat oven to 180 deg cel. Grease and flour the bundt pan you will be using. Set aside.

CAKE: In a large bowl, combine and triple sift the flour, salt and baking powder. Set aside.

Crush the cookies in a zip lock bag and set aside. In a mixer, combine eggs, yolks and sugar and  mix till combined. Add sour cream, buttermilk and vanilla and mix well. Scrape the bowl, then add oil and mix until fully blended.

Pour wet ingredients into the flour mixture and whick until combined. Fold crushed cookies into the batter. Pour batter into the prepared pan and tap lightly on countertop to eliminate air bubbles.

Bake 45 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

GLAZE: In a food processor, process chocolate until finely grated. In a small saucepan, heat cream on low heat untl simmering, stirring occasionally. Pour into food processor and let rest 1 minute. Process until smooth. Add corn syrup and process until combined.  Pour glazed over cooled cake. Serve with ice cream, if desired/

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