Chocolate Bundt Cake with Hazelnut Cream Filling
Category: Desserts
Serves: 10
A decadent dessert that combines the richness of chocolate and the nutty aroma of hazelnuts, this Chocolate Bundt Cake with Hazelnut Cream is a showstopper for any special occasion or as a comforting treat for an afternoon indulgence. The cake itself is moist, rich, and perfectly balanced with the creamy hazelnut filling and luscious glaze. This recipe guarantees a memorable dessert experience with layers of flavor and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 180g |
| Hazelnut flour | 45g |
| Eggs | 230g (about 4 large eggs) |
| Butter (softened) | 190g |
| Granulated sugar | 170g |
| Heavy cream | 150g |
| Dark chocolate (finely chopped) | 100g |
| Brown sugar | 70g |
| Baking powder | 7g |
| Unsweetened cocoa powder | 40g |
| Whole milk | 500ml |
| Additional heavy cream | 200ml |
| Hazelnut paste | 180g |
| Sugar | 125g |
| Cornstarch (Maizena) | 50g |
| Egg yolks | 4 |
| Gelatin sheets | 6g |
| Additional heavy cream for glazing | 200ml |
| Dark chocolate (for glazing, optional) | to taste |
| Hazelnut crumbs (for decoration) | to taste |
Instructions
Preparing the Chocolate Bundt Cake:
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Preheat the oven: Begin by preheating your oven to 180ยฐC (356ยฐF) for a static oven or 160ยฐC (320ยฐF) for a fan-assisted oven. Grease and flour a 26cm (10-inch) bundt pan to prevent the cake from sticking.
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Prepare the chocolate: Coarsely chop the dark chocolate into small chunks. Set aside.
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Cream the butter and sugars: In the bowl of a stand mixer, or using an electric hand mixer, place the softened butter. Beat it until creamy and light in texture. Gradually add the granulated sugar and continue beating until well combined and fluffy.
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Incorporate eggs: Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Beat the mixture for a few minutes to ensure smoothness.
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Sift dry ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, hazelnut flour, baking powder, and a pinch of salt. Mix thoroughly to combine.
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Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the butter-egg mixture, alternating with the 150g of heavy cream. Stir gently after each addition until the batter is smooth.
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Add the chopped chocolate: Gently fold in the chopped dark chocolate into the batter. This will add texture and richness to the cake.
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Bake the cake: Pour the prepared batter into the greased bundt pan and smooth the surface with a spatula. Bake in the preheated oven for 50 minutes (or 40 minutes for fan-assisted), or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil after 30 minutes of baking.
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Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a cooling rack to allow the cake to cool completely.
Making the Hazelnut Cream Filling:
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Soak the gelatin: Start by soaking the gelatin sheets in cold water for at least 10 minutes to soften them.
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Prepare the cream base: In a saucepan, combine the egg yolks and the granulated sugar. Whisk together until the mixture is smooth and pale. Add the cornstarch, mixing it in with the whisk.
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Add the milk and cream: Slowly pour in the whole milk and the 200ml of heavy cream, whisking continuously to prevent lumps. Heat the mixture over medium heat, stirring constantly until it begins to thicken and comes to a gentle boil.
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Incorporate the gelatin: Once the cream has thickened, remove it from the heat and add the softened gelatin, squeezing out the excess water. Stir well to dissolve the gelatin completely.
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Add hazelnut paste: Stir in the hazelnut paste, ensuring itโs fully incorporated into the cream mixture. This will infuse the filling with a rich hazelnut flavor.
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Cool the cream: Pour the hazelnut cream into a shallow dish to cool faster. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Allow the cream to cool to room temperature before using.
Assembling the Cake:
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Fill the cake: Once the chocolate bundt cake has cooled completely, carefully slice it in half horizontally. Place the bottom half of the cake on a serving platter and spread the cooled hazelnut cream filling evenly over the surface.
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Top the cake: Place the top half of the cake onto the cream-covered base, pressing it gently to seal the layers together.
Making the Hazelnut Chocolate Glaze:
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Prepare the glaze: Take any remaining hazelnut cream filling and combine it with 200ml of heavy cream in a mixing bowl. Whisk until the mixture has a smooth, pourable consistency. If desired, melt some dark chocolate and add it to the cream mixture for an extra layer of chocolatey richness.
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Glaze the cake: Pour the prepared glaze over the top of the assembled cake, allowing it to drip down the sides to create a beautiful, glossy finish.
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Decorate: If you like, use a vegetable peeler to shave some dark chocolate and sprinkle the chocolate curls on top of the glaze. Finish by scattering some hazelnut crumbs for an extra touch of texture and flavor.
Serving Suggestion
This Chocolate Bundt Cake with Hazelnut Cream is best served chilled or at room temperature. Itโs perfect for a celebration, an afternoon tea, or any occasion that calls for something indulgent. The moist chocolate cake paired with the creamy, nutty hazelnut filling is sure to impress your guests and satisfy any sweet tooth.
Tips for Success
- Gelatin: If youโre in a hurry, make sure to dissolve the gelatin well to avoid any lumps. You can also use agar-agar as an alternative, but the texture may vary slightly.
- Storage: This cake can be kept in the fridge for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor.
- Chocolate: Opt for high-quality dark chocolate for the best results, as it makes a noticeable difference in both flavor and texture.
Nutritional Information (Per Serving)
Approximate values per serving based on 10 servings:
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 28g |
| Saturated Fat | 14g |
| Carbohydrates | 47g |
| Fiber | 4g |
| Sugar | 32g |
| Protein | 6g |
| Cholesterol | 105mg |
| Sodium | 50mg |
This Chocolate Bundt Cake with Hazelnut Cream delivers indulgence and elegance in every bite. Perfect for those who enjoy the decadent flavors of chocolate and the rich, nutty flavor of hazelnuts, this cake is a true celebration of sweet indulgence.
