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!
90mlfreshly brewed black coffeeapprox. 1tsp ground coffee
180gunsalted butterroom temperature
335gcaster sugar
4large eggs
2tspvanilla extract
375gplain flour
3tspbaking powder
1tspbicarbonate of soda
1tspsalt
225gsour cream
Ganache
80gmilk chocolate
80gchocolate hazelnut spread
100mldouble cream
25ghazelnuts 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.