Vanilla & Choc Hazelnut Bundt Cake!
Vanilla & Choc Hazelnut Bundt Cake!
Ingredients
For the Sponge Base
- 150 grams butter, room temperature
- 150 grams yogurt, or sour cream / buttermilk
- 100 ml vegetable oil
- 400 grams caster sugar
- 8 medium eggs
- 2-3 teaspoons vanilla extract
For the Vanilla Sponge
- 200 grams plain flour
- 1 teaspoon baking powder
For the Chocolate Sponge
- 175 grams plain flour
- 1 teaspoon baking powder
- 80 grams cocoa powder
- 2 tablespoons coffee
- pinch sea salt
- 10-15 ml warm water
For the Chocolate Hazelnut Glaze/Shell
- 300 grams dark chocolate
- 150 grams milk chocolate
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder, optional
- pinch salt
- 150 grams hazelnuts, chopped
For the Optional Syrup Soak
- 1/2 cup water
- 2 tablespoons icing sugar
Instructions
- 1
In a stand mixer with a whisk attachment, whisk 150 grams of room temperature butter for 15 minutes at high speed until it becomes fluffy and airy.
⏱️ 15 min
- 2
Add 400 grams of caster sugar and combine it with the butter.
⏱️ 2 min
- 3
Pour in 150 grams of yogurt (or sour cream/buttermilk), 100 ml of vegetable oil, and 2-3 teaspoons of vanilla extract. Continue whisking for another 10-15 minutes until the mixture is light and airy.
⏱️ 15 min
- 4
Incorporate 8 medium eggs one by one, ensuring each egg is fully combined before adding the next. Split this prepared batter evenly into two separate bowls.
⏱️ 8 min
- 5
To one half of the batter, gently fold in 200 grams of plain flour and 1 teaspoon of baking powder until just combined. Do not overmix.
⏱️ 3 min
- 6
In a small bowl, dissolve 80 grams of cocoa powder, 2 tablespoons of coffee, and a pinch of sea salt in 10-15 ml of warm water to create a thick liquid. This process, called blooming the cocoa, maximizes its flavor. The coffee enhances the chocolate flavor, and the salt balances the sweetness.
⏱️ 3 min
- 7
Pour this cocoa mixture into the second half of the batter. Then, gently fold in 175 grams of plain flour and 1 teaspoon of baking powder until lightly incorporated.
⏱️ 3 min
- 8
Preheat your oven to 160°C. Thoroughly grease your bundt cake tin with butter and dust it generously with plain flour to prevent sticking.
⏱️ 10 min•🌡️ 160
- 9
Using a spoon, scoop, or piping bags, alternately add spoonfuls or piped lines of the vanilla and chocolate batters into the prepared bundt cake tin. Once both batters are in the tin, take a skewer or a butter knife and gently swirl through the batters to create a marble effect. Tap the cake tin lightly on the counter a few times to release any large air bubbles.
⏱️ 10 min
- 10
Bake for 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 160
- 11
If desired, prepare a syrup soak: heat 1/2 cup of water with 2 tablespoons of icing sugar until the sugar dissolves. Once the cake is baked, you can brush this syrup over the warm cake. Allow the cake to cool completely in the tin before inverting it onto a cooling rack.
⏱️ 60 min
- 12
Chop 150 grams of hazelnuts into small pieces. In a microwave-safe bowl, combine 300 grams of dark chocolate, 150 grams of milk chocolate, 2 tablespoons of coconut oil, 2 tablespoons of cocoa powder (optional), and a pinch of salt.
⏱️ 5 min
- 13
Warm the chocolate mixture in the microwave at 20-second intervals, stirring well after each interval, until fully melted and smooth. Stir the chopped hazelnuts into the melted chocolate mixture.
⏱️ 5 min
- 14
Place the cooled bundt cake on a wire rack with a baking sheet or parchment paper underneath to catch any drips. Generously drizzle the chocolate hazelnut mix over the entire cake. Allow the chocolate to drip and set slightly. You can regather any chocolate that dripped onto the sheet below, warm it slightly if needed, and drizzle it over the cake again once or twice more until you achieve a solid, thick, textured shell.
⏱️ 10 min
- 15
Let the glaze set completely at room temperature or in the fridge. Serve the cake slightly warmed or with custard or tea.
⏱️ 30 min
Kitchen Tools
Vanilla & Choc Hazelnut Bundt Cake!
For the Sponge Base
- 150 grams butter, room temperature
- 150 grams yogurt, or sour cream / buttermilk
- 100 ml vegetable oil
- 400 grams caster sugar
- 8 medium eggs
- 2-3 teaspoons vanilla extract
For the Vanilla Sponge
- 200 grams plain flour
- 1 teaspoon baking powder
For the Chocolate Sponge
- 175 grams plain flour
- 1 teaspoon baking powder
- 80 grams cocoa powder
- 2 tablespoons coffee
- pinch sea salt
- 10-15 ml warm water
For the Chocolate Hazelnut Glaze/Shell
- 300 grams dark chocolate
- 150 grams milk chocolate
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder, optional
- pinch salt
- 150 grams hazelnuts, chopped
For the Optional Syrup Soak
- 1/2 cup water
- 2 tablespoons icing sugar
Instructions
- 1
In a stand mixer with a whisk attachment, whisk 150 grams of room temperature butter for 15 minutes at high speed until it becomes fluffy and airy.
⏱️ 15 min - 2
Add 400 grams of caster sugar and combine it with the butter.
⏱️ 2 min - 3
Pour in 150 grams of yogurt (or sour cream/buttermilk), 100 ml of vegetable oil, and 2-3 teaspoons of vanilla extract. Continue whisking for another 10-15 minutes until the mixture is light and airy.
⏱️ 15 min - 4
Incorporate 8 medium eggs one by one, ensuring each egg is fully combined before adding the next. Split this prepared batter evenly into two separate bowls.
⏱️ 8 min - 5
To one half of the batter, gently fold in 200 grams of plain flour and 1 teaspoon of baking powder until just combined. Do not overmix.
⏱️ 3 min - 6
In a small bowl, dissolve 80 grams of cocoa powder, 2 tablespoons of coffee, and a pinch of sea salt in 10-15 ml of warm water to create a thick liquid. This process, called blooming the cocoa, maximizes its flavor. The coffee enhances the chocolate flavor, and the salt balances the sweetness.
⏱️ 3 min - 7
Pour this cocoa mixture into the second half of the batter. Then, gently fold in 175 grams of plain flour and 1 teaspoon of baking powder until lightly incorporated.
⏱️ 3 min - 8
Preheat your oven to 160°C. Thoroughly grease your bundt cake tin with butter and dust it generously with plain flour to prevent sticking.
⏱️ 10 min•🌡️ 160 - 9
Using a spoon, scoop, or piping bags, alternately add spoonfuls or piped lines of the vanilla and chocolate batters into the prepared bundt cake tin. Once both batters are in the tin, take a skewer or a butter knife and gently swirl through the batters to create a marble effect. Tap the cake tin lightly on the counter a few times to release any large air bubbles.
⏱️ 10 min - 10
Bake for 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 160 - 11
If desired, prepare a syrup soak: heat 1/2 cup of water with 2 tablespoons of icing sugar until the sugar dissolves. Once the cake is baked, you can brush this syrup over the warm cake. Allow the cake to cool completely in the tin before inverting it onto a cooling rack.
⏱️ 60 min - 12
Chop 150 grams of hazelnuts into small pieces. In a microwave-safe bowl, combine 300 grams of dark chocolate, 150 grams of milk chocolate, 2 tablespoons of coconut oil, 2 tablespoons of cocoa powder (optional), and a pinch of salt.
⏱️ 5 min - 13
Warm the chocolate mixture in the microwave at 20-second intervals, stirring well after each interval, until fully melted and smooth. Stir the chopped hazelnuts into the melted chocolate mixture.
⏱️ 5 min - 14
Place the cooled bundt cake on a wire rack with a baking sheet or parchment paper underneath to catch any drips. Generously drizzle the chocolate hazelnut mix over the entire cake. Allow the chocolate to drip and set slightly. You can regather any chocolate that dripped onto the sheet below, warm it slightly if needed, and drizzle it over the cake again once or twice more until you achieve a solid, thick, textured shell.
⏱️ 10 min - 15
Let the glaze set completely at room temperature or in the fridge. Serve the cake slightly warmed or with custard or tea.
⏱️ 30 min