Topped with melted chocolate and chopped nuts, this Chocolate Hazelnut Bundt Cake is also filled with a soft Chocolate Hazelnut Spread. Each slice reveals a surprise of chocolate and nut flavour with toffee flavoured notes from the soft dark and light brown sugars.
Adapted from the 'Dutch Hazelnut Cake' recipe in my cookbook 'The Clandestine Cake Club Cook Book' page 108, to fits a smaller sized Bundt pan. The recipe is relatively easy to make, simply read the recipe a few times, then follow the step by step instructions.
I love using nut butter and these recipes are delicious and easy to make. Biscoff Stuffed Cookies are filled and drizzled with Biscoff Spread, and these Biscoff Bites also filled with Biscoff spread, make a delicious coffee break snack.
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Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Sugar - For this recipe, I used a mix of light and dark soft brown sugar. This gives the bundt bake a rich toffee flavour that you will not get if you use white caster or granulated sugar. If you do decide to use white sugar the look and taste of the sponge cake will be very different.
- Butter - I prefer to use butter because of the taste, block margarine is fine.
- Chocolate - It is far easier to use chocolate drops, Milk, or Plain, but roughly chopped chocolate is fine.
- Hazelnut Spread - Any Chocolate Hazelnut spread is fine. Nutella is a good alternative. You could also try Smooth Peanut Butter.
- Nuts - Hazelnuts or mixed nuts are fine. Make sure they are finely chopped.
- Eggs - Medium Eggs. Free range and organic if possible.
- Buttermilk - I used thick cultured buttermilk which adds extra moisture to the cake. Thick yoghurt or Sourcream is also fine.
- Vanilla Extract - Not Vanilla Essence, as the flavour is not quite the same.
- Flour - Self Raising flour which contains a raising agent.
Step by Step Instructions
Preheat the oven to 170 deg fan assisted I also use the steam bake setting. Grease a NordicWare 6 cup original Bundt pan with cake release spray or softened butter. Add a light dusting of flour, shaking off any excess.
Beat the sugar, butter and Vanilla Extract together until light and fluffy with a lovely light caramel colour. Add a little of the flour and gradually add the lightly beaten eggs. Mix until well combined.
Add the remaining flour, buttermilk and chopped hazelnuts. Mix until well combined.
Spoon the cake batter evenly into the prepared Bundt tin, ensuring there are no air bubbles. If needed give the tin a little tap on the countertop.
Bake in the oven for 40 – 45 mins, or until baked, testing the centre of the cake in various areas around the pan, with a skewer until it comes out clean. Leave in the tin for 10 – 15 mins to cool a little before turning out onto a wire rack to cool completely. You may need to loosen the edges a little or use a small cocktail stick to release any stubborn edges around the centre of the pan before turning it out.
When completely cool, use an apple corer to make 8 vertical holes in the crown of the cake at evenly spaced out intervals. Save the pieces of cake that are removed as you will need to replace them later.
Scoop the Hazelnut Spread into a piping bag and use it to fill the holes in the Bundt Cake.
When all the holes are filled with Chocolate Spread, seal the tops with the reserved pieces of cake.
Melt the chocolate in a bowl set over a pan of gently simmering water making sure the base of the bowl does not touch the water. Stir gently then remove from the heat.
Carefully spoon the chocolate all over the crown of the cake allowing it to run down the sides. Before the chocolate sets, sprinkle with the chopped Hazelnuts or mixed nuts. Allow the chocolate to set before serving.
Storage
This cake is best eaten on the day it is made, but it will keep for a couple of days in an airtight container. You could keep it in the fridge, but because the cake batter contains butter, the sponge will become firm and possibly dry.
Baker's Tips
- Tip 1 - Make sure your Bundt Pan is well greased and dusted with flour, ensuring any excess flour is shaken off.
- Tip 2 - As all ovens are different, check your cake after it is ¾ baked and if needed adjust baking times.
- Tip 3 - Baking times will vary when using a different sized bundt pan or one with a different pattern.
Frequently Asked Questions
Coat the inside of the bundt pan with softened butter then dust with flour shaking off any excess.
Use a cake skewer inserted in various parts of the cake. If it comes out clean the cake is done.
More Recipes You May Like To Try
There will be more Bundt Cake recipes to come, in the meantime try some of these cakes and Dessert recipes.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Chocolate Hazelnut Bundt Cake
Equipment
- 6 cup Nordicware Bundt Pan
Ingredients
- 125 g Dark Brown Sugar
- 100 g Light Brown Sugar
- 225 g Butter softened
- 1 Teaspoon Vanilla Extract
- 4 Medium eggs Lightly beaten
- 225 g self raising flour sieved
- 50 g Chopped Hazelnuts or mixed nuts
- 3 tablespoons thick Buttermilk or thick Yoghurt or Sour Cream
For the Filling and Topping
- 115 g Chocolate Hazelnut Spread.
- 25 g Chopped Hazelnuts or mixed nuts
- 100 g Dark or Milk Chocolate.
Instructions
- Preheat the oven to 170 deg fan assisted I also use the steam bake setting.
- Grease a NordicWare 6 cup original Bundt pan with cake release spray or softened butter. Add a light dusting of flour, shaking off any excess.
- Beat the sugar, butter and Vanilla Extract together until light and fluffy with a lovely light caramel colour.125 g Dark Brown Sugar, 100 g Light Brown Sugar, 225 g Butter, 1 Teaspoon Vanilla Extract
- Add a little of the flour and gradually add the lightly beaten eggs. Mix until well combined.4 Medium eggs
- Add the remaining flour, buttermilk and chopped hazelnuts. Mix until well combined.225 g self raising flour, 3 tablespoons thick Buttermilk, 50 g Chopped Hazelnuts
- Spoon the cake batter evenly into the prepared Bundt tin, ensuring there are no air bubbles. If needed give the tin a little tap on the countertop.
- Bake in the oven for 40 – 45 mins, or until baked, testing the centre of the cake in various areas around the pan, with a skewer until it comes out clean.
- Leave in the tin for 10 – 15 mins to cool a little before turning out onto a wire rack to cool completely. You may need to loosen the edges a little or use a small cocktail stick to release any stubborn edges around the centre of the pan before turning it out.
- When completely cool, use an apple corer to make 8 vertical holes in the crown of the cake at evenly spaced out intervals. Save the pieces of cake that are removed as you will need to replace them later.
- Scoop the Hazelnut Spread into a piping bag and use it to fill the holes in the Bundt Cake.115 g Chocolate Hazelnut Spread.
- When all the holes are filled with Chocolate Spread, seal the tops with the reserved pieces of cake.
- Melt the chocolate in a bowl set over a pan of gently simmering water making sure the base of the bowl does not touch the water. Stir gently then remove from the heat.100 g Dark or Milk Chocolate.
- Carefully spoon the chocolate all over the crown of the cake allowing it to run down the sides. Before the chocolate sets, sprinkle with the chopped Hazelnuts or mixed nuts.25 g Chopped Hazelnuts
- Allow the chocolate to set before serving.
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Caroline
I made this cake for my son's birthday last month, as I needed a stress-free cake, but one that he would also enjoy. So chocolate spread filling, chocolate glaze and his favourite chocolates in the centre, and he was more than happy! Everyone loved it that we shared it with too. Look forward to making it again.
Deborah H
Oh wow Lynn. What a show stopper, definitely a table centrepiece/crowd pleaser! I will certainly be making this cute bundt cake!. My taste buds are popping already! I am delighted to see a 6 cup bundt cake as I am currently a little obsessed with using my pan and although I love a loaf cake the intricate design of the Nordic Ware pan elevates a cake. I’m confident with your instructions this will turn out moist and delicious! So rating a 5 in advance! Thank you for testing and sharing. Happy Baking!
Lynn
Thank you so much for your kind words and inspiration to make Bundt cakes again.