The hazelnut and chocolate bundt cake is a very simple dessert that can be prepared in minutes. It’s one of those recipes that’s an ace up your sleeve because, besides being quick to make, it lends itself well to the “substitutions” you love so much. So, below, I’ll write how I made mine and then at the end of the article, all the possible substitutions. The hazelnut and chocolate bundt cake is perfect for breakfast and even for a snack. You can enjoy it as is or pair it with a scoop of Greek yogurt in stracciatella or hazelnut flavor, or with ice cream.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnut powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/2 cup rice oil
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mold bundt cake mold 9.5 inches
- 1 Toothpick Cake tester
- 1 Cooling rack
Steps
Mix the eggs with the sugar until they become white and frothy, add the sifted flour, milk, hazelnut powder, oil, cocoa, and finally the baking powder. Pour into a 9.5-inch bundt cake pan that has been greased and floured (I skipped this step because my pan is perfectly nonstick). Bake in a preheated oven at 356°F for 35-40 minutes.
FAQ
What is hazelnut powder?
It is what we commonly call flour. In reality, it’s an improper term because flours are made from grains. Hazelnuts are nuts, so what comes from grinding them is not flour but simply powder.
What can I substitute for hazelnut powder?
With almond powder or simply with the same amount of flour.
What can I substitute for milk?
With hazelnut milk, soy milk, or oat milk.
What can I substitute for rice oil?
With another vegetable oil of your choice.
