I love chocolate hazelnut butter. Love it. If I could eat an entire jar of this stuff without feeling guilty or gaining weight, I would. I would eat one jar daily. What’s not to love right?
So, when I saw a recipe for a chocolate fudge bundt cake with toasted hazelnuts in December’s Food and Wine magazine. I knew I had to bake this. I mean it IS National Bundt Cake day. And I gotta give this day the proper, decadent, chocolatey, fudgey, absolutely wonderful bundt cake I could find. And one with hazelnuts. Watch out! This cake is pure perfection for Nutella, hazelnut or fudge lovers.
I’m not gonna lie, this bundt took some time to prep, bake and cool. But the payoff (eating this baby) was sooooo worth it. We have friends in town visiting us so we enjoyed this bundt cake last night with some caramel ice cream. So good!!
WARNING: This bundt cake is not for the faint at heart. This baby is rich and delicious and even though it has a good amount of sugar, it’s surprisingly not too sweet. Seriously. Don’t believe me? You’ll have to try the recipe for yourself! Nutella and fudge cake lovers will not be disappointed! I promise!
I hope you enjoy!!
- Nonstick cooking spray
- ¾ cup unsweetened Dutch-process cocoa powder, plus more for dusting
- 2 cups hazelnuts
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups confectioners’ sugar, plus more for dusting
- 2½ sticks unsalted butter, cut into chunks and softened
- 1 cup granulated sugar
- ¾ cup packed dark brown sugar
- 3 large eggs
- 3 large egg yolks
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
- Melted chocolate hazelnut butter for drizzling (optional)
- Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust it with cocoa powder.
- Spread the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, until golden and fragrant. Transfer the hazelnuts to a kitchen towel or paper towel and let cool slightly. Then, rub off the skins using the paper towel and let cool completely. In a food processor, pulse the hazelnuts until they are very finely chopped and slightly powdery. Transfer the ground hazelnuts to a bowl and whisk in the flour and the salt. Set aside.
- Sift the 2 cups of confectioners’ sugar with the cocoa powder. In a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar and brown sugar at medium speed until fluffy, for about 2 minutes.
- Scrape down the sides of the bowl and reduce the speed to low. Beat in the whole eggs and egg yolks, one at a time, until just incorporated. Add the vegetable oil and vanilla extract and beat until the batter is uniform in color, for about 1 minute. Add the cocoa mixture and beat until fully incorporated. Using a spatula, gently fold in the hazelnut mixture until no streaks remain.
- Scrape the batter into the bundt pan and smooth the surface. Bake the cake in the center of the oven for 40 to 45 minutes, until it starts to pull away from the side of the bundt pan and the top just springs back when you touch it. The center will still be soft. Let the cake cool on a wire rack for at least 2 hours; it may crack and sink slightly but that's ok. Invert the cake onto a plate and dust with confectioners’ sugar and serve. Drizzle some melted chocolate hazelnut butter on top if desired.
Yes, those are hazelnut flecks in the cake. Word up.
Celebrating National Bundt Cake Day with some #BundtaMonth ladies! Check out these wonderful, delicious bundts!
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