I have been very quiet on here recently because I have been on holiday in Mexico. The hotel was amazing and the food was delicious! They’ll be more of that in a later post.
Just before I went, Mum bought me a bundt tin. Bundt cakes look amazing and come in fantastic patterns and are recognised by their ring shape. When it came to finding a recipe, I knew exactly where to look. I follow someone on twitter who is referred to as the Bundt Queen – @DollyBakes. After looking at her recipes I was instantly drawn to her chocolate and hazelnut bundt cake – anything with Nutella in gets my vote! (http://www.dollybakes.co.uk/2013/09/chocolate-hazelnut-bundt-cake.html)
The hazelnut yogurt was as a little tricky to find. The original recipe said it could be found in Morrisons and Marks & Spencer. I couldn’t see it in M&S but after some serious hunting, we found it in Waitrose. I asked someone in M&S if they had it and it was definitely worth it to see their face wondering what on earth I was talking about!
For the cake
450g golden caster sugar
4 medium eggs
1 tsp vanilla extract
350g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
250ml hazelnut yogurt
100g milk chocolate chips
50g chopped hazelnuts
4 tbsp Nutella
- Preheat the oven to 160ºC and grease a 2.4L, 10 cup, 10 inch bundt tin. I used spray oil
- Cream the butter and sugar until pale and fluffy
- Add the eggs one at a time, beating well after egg and then add the vanilla extract
- In a different bowl, mix the flour, bicarbonate of soda, salt, chocolate chips and nuts
- Alternate between adding the flour and yogurt starting and ending with the flour, sifting it as you add it. Don’t over mix
- Tip in the dry ingredients trapped by the sieve, which have been coated in flour which will help them from sinking
- Mix everything together once more just so the dry ingredients mixed through
- Pour 3/4 of the mix into the prepared tin
- Spread the Nutella over the cake mix. If you mix it with a spatula in a bowl first this makes is easier to spread. Keep the Nutella away from the edges of the cake
- Cover with the remaining mix and spread evenly. Give the tin a wipe with kitchen roll if you have managed to get the mix on the tin like I did!
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It should be shrinking from the sides of the tin slightly. It took approximately 1 hour for the cake to be cooked in my oven so keep an eye on it!
- Leave the cake to cool for 10 minutes, then remove from the tin
- Allow to cool completely
For the icing:
300g icing sugar
100g cocoa powder
Chopped hazelnuts for scattering
- Mix the icing sugar and cocoa powder together with enough water to make a runny icing
- Pour over the cake and sprinkle with chopped nuts
This is a fantastic recipe and can’t wait to try more bundt cakes!