Chocolate Hazelnut Bundt Cake: the Easy Recipe for a Butter-Less Dessert!
Indulge in the rich, decadent delight of our Chocolate Hazelnut Bundt Cake, a perfect treat for any occasion. This luscious cake, with its moist, chocolatey crumb and crunchy hazelnut bits, is ideal for birthdays, family gatherings, or simply as a sweet pick-me-up. The combination of yogurt, cocoa powder, and chocolate chips creates a flavorful, moist texture that will make every bite a joy. Topped with more chocolate chips and hazelnuts, and finished with a drizzle of melted chocolate, this cake not only satisfies your sweet tooth but also provides a delightful crunch. Its easy preparation and irresistible taste make it a sure favorite among both kids and adults. Get ready to impress your friends and family with this deliciously simple yet sophisticated dessert.
What is Chocolate Hazelnut Bundt Cake?
The Chocolate Hazelnut Bundt Cake, traces its origins to the rich tradition of European baking, where bundt cakes have long been cherished for their distinctive ring shape and versatile nature. The bundt cake itself gained popularity in the mid-20th century in the United States, inspired by the German "Gugelhupf" or "Bundkuchen." These cakes were known for their dense, moist texture and the ease with which they could be adorned with various flavors and toppings. Our version, infused with cocoa and studded with hazelnuts and chocolate chips, pays homage to these classic European roots while celebrating the luxurious combination of chocolate and nuts. The bundt shape not only adds visual appeal but also ensures even baking and a delightful crust. This modern take on a traditional favorite offers a perfect blend of history and indulgence, making it a beloved dessert for any occasion.
Tips for The Best Chocolate Hazelnut Bundt Cake
- Ensure all your ingredients, especially eggs, yogurt, and milk, are at room temperature. This helps in achieving a smoother batter and more even baking.
- When mixing the wet ingredients with the dry ingredients, whisk just until combined. Overmixing can lead to a dense cake rather than a light and fluffy texture.
- Use a non-stick spray or butter and flour the cake mold thoroughly, especially if you are using a bundt pan. This ensures the cake releases easily without sticking.
- Toss the chocolate chips and chopped hazelnuts in a bit of flour before adding them to the batter. This helps to distribute them evenly throughout the cake and prevents them from sinking to the bottom.
- Place the cake mold in the center of the oven to ensure even heat distribution. Avoid opening the oven door frequently during baking, as this can cause the cake to sink.
- Allow the cake to cool in the mold for about 10-15 minutes before transferring it to a wire rack. This helps the cake to firm up slightly and makes it easier to handle without breaking.
- For the melted chocolate decoration, make sure the cake is completely cool before drizzling. This prevents the chocolate from melting into the cake and losing its decorative appeal.
Do I Need to Sift The Dry Ingredients?
Yes, you should sift the dry ingredients—flour, cocoa powder, and baking powder—before using them. Sifting helps to remove lumps and aerates the ingredients, ensuring a smoother, more even batter.
What Can I Use Instead of the Yogurt in the Batter?
Instead of yogurt, you can use sour cream or buttermilk in the batter. Both alternatives offer similar moisture and tanginess.
How Do I Know When My Bundt Cake is Ready?
Use a toothpick to check if the cake is done. Insert it into the center of the cake, and if it comes out clean or with a few crumbs (but not wet batter), the cake is ready.
How Do I Get My Bundt Cake Out of The Baking Pan?
To prevent the cake from sticking to the baking pan, ensure you thoroughly grease the pan with butter or non-stick spray and then lightly flour it, tapping out any excess flour. Additionally, allow the cake to cool in the pan for 10-15 minutes before gently running a knife around the edges and inverting it onto a wire rack to release it.
Why is My Bundt Cake Dry and Crumbly?
The cake might be dry and crumbly if it's overbaked, if the batter is overmixed, or if there isn't enough moisture from ingredients like yogurt, oil, or milk. Using the correct proportions and baking time is essential to achieving a moist cake.
Help! Why Did My Chocolate Chips and Hazelnut Bits Sink in the Cake?
The chocolate chips and hazelnuts might have sunk while baking because they were not coated in flour before being added to the batter. Tossing them in a bit of flour helps to suspend them evenly throughout the cake.
Can I Make This Bundt Cake Ahead of Time?
Yes, you can make this bundt cake ahead of time. After baking and cooling, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
Can I Freeze This?
Yes, this cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.
More Bundt Cake Recipes
How to Store Chocolate Hazelnut Bundt Cake
To store any leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days or in the refrigerator for up to a week.
Ingredients
How to Make Chocolate Hazelnut Bundt Cake
In a bowl, add the eggs, sugar and vanilla sugar and whisk together until the sugar has completely dissolved.
In a bowl, add the eggs, sugar and vanilla sugar and whisk together until the sugar has completely dissolved.
Add the yogurt, milk and vegetable oil.
Add the yogurt, milk and vegetable oil.
Sift in the flour and the baking powder.
Sift in the flour and the baking powder.
Then sift in the cocoa powder. Whisk together to combine and form a no-lumps mixture.
Then sift in the cocoa powder. Whisk together to combine and form a no-lumps mixture.
Add the chocolate chips and chopped hazelnuts and keep mixing to incorporate them in the batter.
Add the chocolate chips and chopped hazelnuts and keep mixing to incorporate them in the batter.
Pour the mixture into the baking bundt cake pan - greased and coated in flour.
Pour the mixture into the baking bundt cake pan – greased and coated in flour.
Add more chocolate chips and chopped hazelnuts on top. Bake at 360°F (180°C) for about 35 minutes.
Add more chocolate chips and chopped hazelnuts on top. Bake at 360°F (180°C) for about 35 minutes.
Once the cake has cooled completely, take it out of the baking pan and then decorate it with the melted chocolate.
Once the cake has cooled completely, take it out of the baking pan and then decorate it with the melted chocolate.
Cut, serve, and enjoy!
Cut, serve, and enjoy!
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