cake mix – Feasting Is Fun

Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate Toffee Crunch Bundt Cake.

The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!

She is a beauty isn’t she?

This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!

WB Chocolate Toffee Crunch Bundt C — **Chocolate Toffee Crunch Bundt Cake** topped with milk chocolate and bronze crunch.

The blossom Bundt tin is one of my favourites. While the melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉

So what is it that makes this cake so easy??

Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.

Since the gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.

Since I’ve already explained my stance on having a few, good quality packet mixes in the kitchen, while writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Although, only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles

Choose Your Baking Method

So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
Or, mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.

So many choices! Also, I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. Because the tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.

Recipe: Chocolate Toffee Crunch Bundt Cake serves 10

1 Chocolate Fudge Cake Mix from Wright’s Baking

1 Toffee Cake Mix from Wright’s Baking

8tbsp Vegetable Oil (6tbsp if making option 1)

Water

Cake Release Spray – I use Wilton’s OR butter and baking parchment for greasing and lining a 10″ cake tin

150g/5oz Milk Chocolate

Toffee Sprinkles or the Bronze Crunch which I bought from Waitrose – or a Crunchie bar broken up.

Making The Cake Batter

Preheat the oven to 160C/140C fan, gas mark 2

First of all, decide which option you will use to bake your cake.
Prepare the Bundt by spraying with cake release. Alternatively grease and line a springform cake tin.
Into a large bowl add the required amount of water and vegetable oil.
Add both the chocolate fudge and toffee packet mixes – remembering to weigh out 375g ONLY, from each packet if using Option 1.
Whisk according to packet instructions.
Pour the chocolate/toffee cake batter into the prepared tin. The Bundt tin should be no more than two thirds full.

WB Chocolate Toffee Crunch Bundt Cake — Ready for the oven.

Baking The Bundt Cake

Place the Bundt tin in the middle of the oven and bake for 45-50 minutes – note: the baking time will be longer if using more cake batter.
The cake is cooked when an inserted skewer comes out clean.
As soon as the cake is baked, remove from the oven.

Allow the cake to cool in the Bundt tin for 10 minutes.
Place a cooling rack on top of the cake and flip over.
Remove the Bundt tin and admire the beautiful cake!

Decorating The Bundt Cake

Allow the cake to cool completely before decorating.
Break up the milk chocolate and place into a heatproof, microwaveable bowl.
Zap for 30 seconds at a time in the microwave, stirring after each zap!
When the chocolate is almost melted, remove from the microwave and keep stirring, until it is completely melted.
Use a spoon to drizzle the chocolate over the Bundt cake.
Finish with some delicious sprinkles. Alternatively, a crushed Crunchie bar would work beautifully with this cake.

Allow the chocolate to almost set before serving. Finally, the combination of toffee pieces and the delicious chocolate fudge work together so well in this Chocolate Toffee Crunch Bundt Cake.

So, have you caught the Bundt bug?

This Chocolate Toffee Crunch Bundt Cake is so easy to make. Here are some other Bundt recipes for you to try:

Chocolate Orange Citrus Bundt

Lemon Blueberry Bundt Cake

Chocolate Fudge Bundt Cake

The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. While nothing can replace their loss, or mend their heartbreak, taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided the cake mixes for this recipe. All opinions, content and photographs are my own. Please see my Disclosure Policy.

When life gives you lemons, you make lemonade. What about when a delicious new orange cake mix from Wright’s Baking arrives? You make a Chocolate Orange Citrus Bundt!

W Chocolate Orange Citrus Bundt — **Chocolate Orange Citrus Bundt** delicious orange cake smothered in chocolate orange ganache.

The lovely people at Wright’s sent me an orange cake mix completely out of the blue! I knew their toffee cake mix had been a big hit with my Toffee Banoffee Waffles and didn’t hesitate coming up with ideas of which cake to make.

There was only one, rather large problem – I am allergic to oranges!!!

Our son, on the other hand, absolutely loves them, as does my hubby. So I set my mind on making an orange bundt cake, baked in the beautiful citrus Bundt tin that I used for my Glazed Lemon Bundt Cake. I had been wanting to bake an orange cake in the tin and this seemed to be perfect timing.

On this occasion I wanted to drape the orange cake in a chocolate orange ganache. Chocolate and orange are an awesome and classic flavour combination. Just because I cannot eat it (see Migraines) shouldn’t mean others must miss out.

As regular readers will be aware, the majority of my recipes are made from scratch. However, I do believe there is a place for good quality, packet mixes in our kitchens. Where would my Ciabatta Base Pizza be without a ciabatta bread mix?

Just before Easter, after I had baked two batches of differently flavoured hot cross buns and a batch cookies, I realised that we were nearly out of bread. I simply didn’t have any energy left to weigh out even the simplest of ingredients. It was utter relief to add water to the bread maker, tip in a packet of Wright’s mixed grain bread mix and press start!

Having a cake mix to hand, especially when baked in a beautiful Bundt tin, means that you are only a quick whisk away from having a cake baking in the oven. Perfect for when guests drop by unexpectedly or someone has a birthday that you’ve almost missed. There are a million reasons why it’s ok to have a cake mix in the cupboard and one of them is so you can make this Chocolate Orange Citrus Bundt cake!

Recipe: Makes one Chocolate Orange Citrus Bundt cake serves 10

Cake release spray – or butter for preparing the Bundt/loaf tin

1 Packet of Wright’s Orange Cake Mix + water as per packet instructions

4tbsp Vegetable Oil

100g – 1 Maya Gold chocolate orange bar by Green & Black’s

100g Milk Chocolate

200mls Double Cream

Optional – orange jellies and edible glitter to decorate.

Method: You will need the Citrus Bundt Tin by Nordicware to make this cake – alternatively a loaf tin would give a pleasing shape.

Preheat the oven to 165C/150C fan, gas Mark 2.
Make the orange cake batter according to the packet instructions.
Spray the Citrus Bundt tin with cake release spray – if using a loaf tin, grease and line the base with baking parchment.
Spoon the cake batter into the prepared tin.
Place in the middle of the oven and bake for 45 – 50 minutes.
The cake is cooked when it is golden brown and an inserted skewer comes out clean.
Once cooked remove the cake from the oven and allow to cool in the Bundt tin for 10 minutes – allow to cool completely if using a loaf tin.
Turn out the Bundt cake onto a cooling rack.

Allow the cake to cool completely before covering with the chocolate orange ganache.

To make the ganache:

Break up the chocolate and place into a heatproof bowl.
Pour the cream over the chocolate.
Place the bowl over a saucepan of barely simmering water, the bottom of the bowl should not touch the water – this is called a double boiler see Chocolate Sparkle Cake for step by step photos.
Stir the chocolate and cream constantly until the chocolate has melted. You should have a nice smooth ganache. If you wanted to make this cake for adults, the addition of one tablespoon of Grand Marnier, stirred through the ganache, would give it a delicious, boozy edge 😉.
Line a baking tray with baking parchment.
Place the cooling rack across the baking tray, ensuring the cake is cold.
Spoon the warm chocolate orange ganach over the top of the cake.

Continue spooning the ganache over the cake, encouraging it to drape over the sides.
Once the cake is completely covered, allow the ganache to finish dripping for a further 5 minutes.
Transfer the cake to a serving plate.
Add the orange jellies and edible glitter, if using.

Now take a photo of your wonderful creation!! Ooh and give yourself a pat on the back for baking and decorating such a beautiful, delicious cake.

Allow the cake to set for approximately 30 minutes. During warmer weather it would be advisable to put it into the fridge.

Once set, slice the cake and serve with a nice cup of tea of coffee. Or maybe a liquer coffee if you added a little tipple to the ganache!!

This Chocolate Orange Citrus Bundt is a top class cake. As you can see from the photo, pieces of dried fruit are distributed evenly throughout the cake, which has a moist, tender crumb.

There is no shame in using a cake mix, as long as it is a good quality one – which this Wright’s Orange Cake Mix most certainly is.

Do you use cake mixes, or are they banished from your kitchen?

Has my post made you reconsider using a cake mix?

I am not being paid to ask these questions, I am genuinely interested in what you think and also just a touch nosey 😉.

As for me, am I suddenly going to only use cake mixes? The answer to that is no? Like everything in life, it is about balance. I make most our bread from scratch, yet I have a loaf of white sliced ‘plastic’ bread downstairs as I’ve been unwell for a couple of days. There is most definitely a place in my kitchen for mixes, for all manner of different reasons.

The act of baking or cooking something, for me is calming and therapeutic. For someone else, the mere thought of making a Victoria Sponge Cake may stress them out to the point of not starting. So I say, in that instance, as I said for my Chocolate Amaretto Cake use a good quality cake mix. Better to try with some hope of success, than abstain for fear of failure.

If you have enjoyed the Bundt experience of making this Chocolate Orange Citrus Bundt, here are some recipes you may want to take a peek at:

Heart Engagement Bundt Cake

Lemon Blueberry Bundt Cake

Flower Vanilla Bundt Cake

I am available on Twitter most days and am more than happy to help guide you through your bakes. Whilst not professionally trained I have been baking for forty years and belong to a wider baking community of like minded bakers. Together we can usually solve a problem, avert potential disasters and generally encourage you no matter what level of cook/baker you are at.

Personally I also thoroughly enjoy seeing your kitchen creations, whether it be a meal, cake, loaf of bread or anything else. Please post a photo on Twitter/Instagram and tag me in? I’ll be sure to give you a shout out or retweet!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking supplied the orange cake mix for this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post. Please see my Disclosure Policy .