- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml hazelnut yogurt (Morrison's, Longley Farm and M&S do it)
- 100g milk chocolate chips
- 50g chopped hazelnuts
- 4 tbsp Nutella
- 300g icing sugar
- 100g cocoa powder
- More chopped hazelnuts for scattering
|Yes, that is my plate of shame. Yes, I had already eaten some of it. No, I didn't share it.|
- Preheat the oven to gas 3/160 C
- Grease and flour a regular sized bundt tin - 2.4l, 10 cup, 10 inch.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt, chocolate chips and nuts.
- Sift in a third of the flour mix followed by half the yogurt.
- Repeat this until everything is combined. Don't over mix.
- Tip in the dry ingredients trapped by the sieve, which are now nicely covered in flour. This helps prevent sinking...
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour 3/4 of the mix into the prepared tin.
- Give your Nutella a good mix with a spatula - this makes it easier to spread over cake mix.
- Now spread over the mix, avoiding the edges.
- Cover with the remaining mix.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It should be shrinking from the sides of the tin slightly.
- Leave the cake to cool for 10 minutes, then remove from the tin.
- Allow to cool fully.
- Mix the icing sugar and cocoa powder together with enough water to make a runny icing. Tip over your cake and sprinkle with chopped nuts.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
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