Chocolate Hazelnut Bundt Cake

5 from 3 votes

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Afternoon Tea, Dessert

Cuisine: American, British

Keyword: Bundt Cake, Chopped Nuts, Haselnut Spread

Servings:

Calories: 646kcal

Author: Lynn

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.

Metric - US Customary

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

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.

How Do You Line a Bundt Pan?

Coat the inside of the bundt pan with softened butter then dust with flour shaking off any excess.

How Can I Tell If My Bundt Cake is Baked?

Use a cake skewer inserted in various parts of the cake. If it comes out clean the cake is done.

Nutrition