This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
Omg guys, I can’t believe Christmas is less than two weeks away! I’ve already made a ton of cookies. Most of them are already gone, so there’s more baking ahead. One more thing I love to do at Christmas is a bundt cake. This year I’m making this chocolate hazelnut bundt cake again for sure.
It’s a super-rich dark chocolate cake as you can see from the dark almost black color 🙂 And I also added one of my favorite nuts – hazelnuts. You can use any other nuts, but let’s face it. Chocolate and hazelnuts are a classic for a reason.
This cake is very easy to prepare. I feel like I say this for every recipe I post, but I really love sharing easy recipes, what can I say. This bundt cake is guaranteed to impress. I especially love it with a cup of tea now that it’s so cold.
Yesterday, it was snowing for the first time this season. Yay for that! It’s been a strange year and I was almost sure we wouldn’t get to see the snow for a while. So today we go sleigh-riding! I’m keeping my son at home all throughout December and while I still work a bit, I decided to take it easy and make more time for my family, enjoying the stress-free time. I feel like holidays often put us in a lot of stress even though it should be the most wonderful time of the year.
So like I promised last week, I made some edible Christmas gifts yesterday and still have more to make. I made some flavored sugars inspired by the recipe from Linda Lomelino.
And right now it’s snowing again so I’m going to put my winter gear on and go out with the kiddo. And I’ll leave you with the recipe…
Chocolate Hazelnut Bundt Cake
- 2 1/2 cup all-purpose flour (300g)
- 1 1/2 cup ground hazelnuts (125g)
- 3 tsp baking powder
- 1 1/2 cup unsweetened cocoa powder (120g)
- 2 2/3 cups sugar (500g)
- 1/2 tsp salt
- 1 1/4 cup milk
- 1 cup melted butter
- 4 eggs
- extra butter and cocoa (or flour) for the pan
Preheat oven to 175°C (350°F).
Grease and dust a bundt cake pan with cocoa powder or flour.
Combine melted butter, milk and cocoa powder until smooth.
Beat eggs and sugar together until light and fluffy. About 2-3 minutes.
Add the cocoa mixture to eggs and beat until thoroughly combined.
In a separate bowl combine all dry ingredients. Add them to the chocolate mixture in thirds combining well before adding more. Use a low speed or mix by hand.
Pour the batter into the bundt cake mold and bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. If the bundt cake starts to get too black at the top, cover with some aluminum foil, to prevent burning the top.
Wait until the cake cools down completely before removing from the pan.