I've been asked for this one before, but declared it a bit boring. I had to liven it up, and see that it was fit for my little party pal. It was going to be a moist chocolate cake, laced with hazelnuts, Nutella, and hidden Ferrero Rochers, which would be baked into the cake. No messing around with this one.
Sadly, I had to break the news to my colleagues that this was going to sit on my desk all day, then be taken elsewhere at the end of the day. Did not go down well. Not at all.
- Preheat the oven to gas 3/160 c
- 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.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, ground hazelnuts, cocoa, bicarbonate of soda and salt.
- Pour the yoghurt and chocolate milk into a jug and stir in the Nutella.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Push the Ferrero Rocher halves vertically into the mix, as if you were marking out hours on a clock. Push them in until they are only just peeping out of the batter. It will swell over the top when baking.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave for around 30 seconds to loosen it. Tip over your cake and decorate with more Ferrero Rocher and chopped hazelnuts..
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.