As I couldn’t resist adding this NordicWare Stained Glass Bundt tin to my growing collection I was itching to give it a go. I have used some of my favourite ingredients in this wonderfully nutty cake. To do the stained glass design justice I decorated the cake with coloured rum flavoured royal icing but use your imagination and decorate any way you like, see my suggestions below.

Chocolate Hazelnut Bundt Cake

For the Cake
  • 4 large eggs, separated
  • 100g unsalted butter, softened
  • 180g caster sugar
  • 1 tsp vanilla essence
  • 1 tbsp dark Rum
  • 100g ground roasted hazelnuts
  • 100g ground almonds
  • 50g chopped roasted hazelnuts
  • 200g plain flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 125g Quark
  • 150g chocolate hazelnut spread
  • 40g whole roasted hazelnuts
To Decorate
  • I used Rum flavoured coloured royal icing but dusting the cake with icing sugar, cocoa powder or drenching in chocolate icing would work equally well.
  1. Preheat the oven to 180C/160C fan. Grease a 2.3 litre bundt tin and dust with flour.
  2. In a large bowl or the bowl of your stand mixer beat together the butter, sugar, vanilla essence and rum until pale and fluffy.
  3. Beat in the egg yolks, one at a time and beating well after each addition.
  4. In a separate bowl, mix together the ground hazelnuts, ground almonds, chopped hazelnuts, flour, baking powder and cinnamon.
  5. In a clean bowl, beat the egg whites until stiff but not dry.
  6. Fold the flour mixture alternately with the beaten egg whites and Quark into the butter mixture until combined.
  7. Spoon half of the mixture into the prepared bundt tin.
  8. Spoon over the chocolate hazelnut spread and top with the whole roasted hazelnut.
  9. Spoon over the remaining cake batter and bake in the preheated oven for 50 – 60 minutes until well risen, golden brown and a skewer inserted into the cake comes out clean.
  10. Leave to cool in the tin for 30 minutes before turning the cake out onto a cooling rack to cool completely before decorating as desired.


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