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chocolate hazelnut bundt cake

Chocolate Hazelnut Bundt Cake

Aimee Field
Vanilla and chocolate deliciously swirled, with a silky smooth chocolate hazelnut ganache. This Chocolate Hazelnut Bundt Cake is so delicious and perfect for a celebration of just an afternoon tea!
Prep Time 40 minutes
Cook Time 50 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours
Course Cakes
Cuisine British
Servings 14 Slices

Ingredients
  

Cake

  • 50 g cocoa powder
  • 90 ml freshly brewed black coffee approx. 1tsp ground coffee
  • 180 g unsalted butter room temperature
  • 335 g caster sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 375 g plain flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 225 g sour cream

Ganache

  • 80 g milk chocolate
  • 80 g chocolate hazelnut spread
  • 100 ml double cream
  • 25 g hazelnuts chopped roughly

Instructions
 

  • For the cake: Firstly, grease and flour a Bundt tin and set aside. Then preheat your oven to 175C/155C Fan/Gas Mark 4. In a small bowl, combine the brewed coffee and cocoa powder to make a thick paste. Then set aside.
  • In a large bowl, using an electric hand-whisk, cream together the butter and sugar until light and fluffy. Then mix in the eggs one at a time, and then add the vanilla. Combine the flour, baking powder, bicarbonate of soda and salt in a small bowl. Then mix into the batter in 3 increments, alternating with the sour cream between each.
  • Place half the batter into a separate bowl, and mix in the cocoa paste until well combined. Then spoon the batters into the prepared tin, alternating between the vanilla and chocolate batters. Then bake for 50 minutes, until a skewer inserted comes out clean.
  • Leave the cake to cool in the tin for 10 minutes, before removing and leaving on a cooling rack to cool completely.
  • For the ganache: Chop the chocolate into very fine pieces, and combine with the chocolate hazelnut spread in a medium bowl. Heat the cream in a small saucepan on a medium heat for 1-2 minutes, until bubbles appear on the whole surface of the cream. Pour this over the chocolate mixture and leave for a couple of minutes. Then using a silicone spatula, gently stir until the combined and you have a silky and shiny ganache. Leave to thicken and cool a little.
  • Transfer the ganache into a jug, and pour over the cooled Bundt cake, letting it slowly drip down the sides. Then sprinkle over the chopped hazelnuts.

Notes

The Bundt can be kept in an air-tight container for up to 5 days. 
Keyword bundt, chocolate, ganache, hazelnut