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Translation missing: en.Imported image
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Chocolate & Hazelnut Bundt Cake

A decadent, soft and fudgy Chocolate & Hazelnut Bundt Cake, dusted with sweet icing sugar to finish
Cook time 30m
Total time 30m
Servings 1 servings
55% Dark Hot Chocolate Flakes - 200g Tin
55% Dark Hot Chocolate Flakes - 200g Tin
£11.00

Ingredients

For the Chocolate Sponge:

  • 100g 75% Dark Islands Chocolate Buttons
  • 300g Plain Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Bicarb Soda
  • 55g Cocoa Powder
  • ½ Tsp Salt
  • 200g Butter
  • 400g Caster Sugar
  • 3 Eggs
  • 160g Sour Cream
  • 80 ml Boiling Water

For the Hazelnut Chocolate Cream:

  • 100g Double Cream
  • 50g Islands Chocolate & Hazelnut Spread
  • 130g 55% Milk Islands Chocolate Buttons
  • Toasted Hazelnuts & Tempered Chocolate Curls to decorate

Method

  1. 1

    Grease your bundt tin liberally with butter and preheat your oven to 10c. 6

  2. 2

    Mix the dry ingredients and set aside until needed.

  3. 3

    Cream the butter and sugar together until light and fluffy. Meanwhile, melt your chocolate over a bain marie, and set aside until needed.

  4. 4

    Once your butter mixture is ready, combine the sour cream and eggs and gradually add to the butter and mix until smooth.

  5. 5

    Add the melted chocolate followed by the dry ingredients and mix until smooth.

  6. 6

    Finish the mix with the boiling water and give it a final mix.

  7. 7

    Pour into your bundt tin and bake for 30-35 minutes until bouncy to the touch (or a skewer comes out clean when inserted).

  8. 8

    Once your cake has cooled make your cream. Combine everything in a pan and heat on low heat, stirring until melted. Once melted, allow to cool and thicken slightly then pour over your cake.

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