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Chocolate Hazelnut Candy Bundt with Nutella Glaze

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A moist chocolate cake loaded with hazelnut candies inside and out.

Ingredients

  • FOR THE CAKE:
  • 1-½ cup Sugar
  • 3 whole Eggs
  • 2 sticks Unsalted Butter, At Room Temperature
  • 1 teaspoon Vanilla
  • ½ cups Buttermilk
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ cups Unsweetened Cocoa Powder
  • ½ teaspoons Salt
  • 6 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped
  • FOR THE GLAZE:
  • ¼ cups Nutella Chocolate Hazelnut Spread
  • 1 Tablespoon Powdered Sugar
  • 2 Tablespoons Milk
  • 3 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped

Preparation

Preheat the oven to 350ºF and butter and flour a 12-cup bundt pan.

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Add the butter and beat until smooth. Add the vanilla and buttermilk and mix thoroughly.

In a separate bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt. Add the flour mixture into the wet batter and mix. Fold in the candy pieces.

Pour the batter into the prepared pan and bake for 55-60 minutes, until a cake tester comes out clean. Allow to cool thoroughly before removing from the pan.

To make the glaze, stir together the Nutella, powdered sugar and milk. When the cake has cooled and been removed from the pan, pour the glaze over the cake and sprinkle on the candies.

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Profile photo of Marjolein

Marjolein on 2.10.2014

Really loved the moist chocolate cake. I was hoping it would have more of a hazelnut flavour, maybe next time instead of vanilla extract I will add some hazelnut extract. Or a little of both….. Food for thought. But overall really great!!

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