Sunday, 27 December 2015

Chocolate Praline Bundt Cake

Chocolate Praline Bundt Cake
When we were kids, my brother and I were obsessed with Guylian chocolate seashells. In all fairness, I'm still very partial, but Chris is a champion Guylian destroyer, especially at Christmas. I can't believe I've never done this cake before.

It's not the prettiest bundt I've ever made, but form follows function for this one. It's all about the taste. It's a beautiful blend of chocolate and smooth hazelnut flavours, which just remind me of our favourite chocolates. Strangely, it also reminds me of when my husband and I were at Uni, and spent most morning's watching Bob Ross and scoffing these... 

    Chocolate Praline Bundt Cake
  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 75ml chocolate milk
  • 2 tablespoons of Nutella
  • Jar of Nutella (minus 2 tablespoons!)
  • Chocolate pralines to decorate
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour mixed with a little cocoa.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, pop the Nutella into a jug and heat in the microwave for around 30 seconds to loosen it. Tip over your cake and decorate praline chocolates.

Where to buy this stuff:
Cake Release
Nordic Ware Bundt Tin
Guylian Chocolate Seashells

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.


  1. Oh how I love those seashell chocolates! I never thought of using them like this - what a lovely idea.
    Another lovely chocolate cake recipe to try!
    And........what a beautiful Bundt tin.......I seriously admire your collection and this one is gorgeous.

  2. I made this cake today and can recommend it as a lovely cake , light, moist and very chocolatey!

    1. Aw thanks for the lovely feedback! Glad you like it X


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