Delicious hazelnut sponge with Nutella running through it. This Nutella Swirl Cake is a real showstopper perfect for all occasions!
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and spray a 2.4L/10 cup/10 inch bundt tin with oil
Add the flour and other dry ingredients and mix until just combined
Add in the yogurt and mix to combine, don't overmix
Cover with the remaining mix and spread evenly
Bake in the centre of the oven for 50 mins to 1 hour until a skewer comes out clean
Leave the cake to cool for 30 minutes, then remove from the tin
Melt the Nutella for 20-30 seconds in the microwave
Pour over the cake and sprinkle with chopped roasted hazelnuts and decorate with Ferrero Rochers
Keep for 3-4 days in an airtight container.
Nutritional information is given as a guide only and my vary.
Nutella Swirl Cake https://www.curlyscooking.co.uk/chocolate-and-hazelnut-bundt-cake/