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Tunnel of Fudge Bundt Cake with Hazelnuts

Please note the cake cooling time (2 hours). Also, the cake, after it's cooled for 2 hours, will be moist and almost a little fudgey-like but that's on purpose.
Cook Time45 minutes
Total Time45 minutes
Course: Dessert
Servings: 10
Author: Hip Foodie Mom

Ingredients

  • Nonstick cooking spray
  • 3/4 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
  • 2 1/2 sticks unsalted butter cut into chunks and softened
  • 1 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • Melted chocolate hazelnut butter for drizzling optional

Instructions

  • 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.