World Chocolate Day and my Dad’s birthday meant for an awesome celebration-level cake. I do not bake sweet stuff as often as I used to, but I had to bring out my favourite Bundt pan for special occasions such as this! Somehow I always feel the cakes I make turn out the best in this pan! This time too, it came out so perfectly!
This is a recipe of mine, that I have used for a long time now, it really is foolproof! I was wondering whether the term should be foolproof or failsafe! It comes out so soft and moist for an eggless cake.
Mostly I bake eggless cakes, this is my go-to recipe for chocolate sponge cakes. I also prefer the bundt pan because we do not need to go all out for the decoration a simple chocolate ganache would do. The bonus in this video is a simple 3-step ganache recipe! It has only 2 ingredients!
Let me know in the comments section below if you made this recipe! Do you want a specific recipe? Ask away!
Chocolate Hazelnut Bundt Cake
Ingredients
- 1 cup of unsalted butter
- 1 cup of water
- 2 cans of condensed milk 400 ML
- 2 tablespoons of lemon juice
- 1 teaspoon of hazelnut essence
- 1/4 th teaspoon salt
- 1/2 cup cocoa powder
- 2 cups maida or APF
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 a cup of hazelnuts
- 1/4 cup fresh cream
- 15 pieces of Amul dark chocolate
Instructions
- Preheat oven to 180c for 20 minutes
- Melt 1 cup of unsalted butter in a microwave
- In a jug add 1 cup of water
- Mix the melted butter in
- Add two cans of condensed milk, 400 ML
- Add 2 tablespoons of lemon juice
- Add 1 teaspoon of hazelnut essence
- Add 1/4th teaspoon salt
- Through a sieve
- Add 1/2 cup cocoa powder
- Add 2 cups maida or APF
- Add 1 teaspoon baking soda
- Add 2 teaspoons baking powder
- Using a fork, sieve through the ingredients quickly
- Add 1/2 a cup of hazelnuts
- Butter a bundt pan
- Mix the wet into the dry ingredients
- Mix until no batter chunks remain dry
- Pour into the Bundt pan
- Tap on the counter
- Add a few hazelnuts on top
- Bake for 30 minutes at 180C
- Take out of the oven
- Let it cool for 30 minutes
- Cool to touch, flip to decorate
- Knock gently to take out of the pan easily
- Heat 1/4 cup fresh cream
- In another bowl add 15 pieces of Amul dark chocolate
- Pour the cream on top of the chocolate
- Let it sit for a minute
- Mix until the chocolate is nice and glossy like this
- Coat the cake with the chocolate ganache
- I decorated the cake by adding some hazelnut coated chocolate and plain hazelnut
- The cake is now ready to serve!
