I have a bit of a bundt cake obsession. When I need to make a cake for a pot luck or a party a bundt tends to be my go/to cake. They are easy to make and present so beautifully. Recently I had an event to attend and I had been sent a jar of Nocciolata Organic Cocoa Hazelnut Spread from Rigoni di Asiago at no charge to sample. The timing of its arrival could not have been better for a baking experiment for the party. It was time for a marble bundt cake. Believe or not I had never tried cocoa hazelnut spread. I am very glad this has been changed. That stuff is awesome!
Marble Bundt Cake with Cocoa Hazelnut Spread
1 cup unsalted butter at room temperature plus more to butter the bundt pan
3 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups sugar
4 eggs
2 tsp vanilla
2 cups heavy cream mixed with 2 TBS buttermilk at room temperature
1/2 cup cocoa hazelnut spread
confectioner’s sugar for dusting
Preheat oven to 350°
Butter and flour the bundt pan.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
Cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla and mix well.
On low alternate the flour and heavy cream mixture with 3 additions of flour and two of the liquid – beginning and ending with the flour.
Separate half the batter to a bowl and add the cocoa hazelnut spread.
Mix well.
Add the chocolate batter to the vanilla and swirl gently. You don’t want to overmix.
Add the batter to the prepared pan
Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean.
Let cool in the pan for 15 minutes then unmold
When completely cool dust with confectioner’s sugar
How Was It?
I forgot to take a photo of the whole cake before it went to the party which is why you are seeing half photos. It was only after half of it was eaten that I was able to take the pictures. I had a piece and I really enjoyed it. Everyone else who tried it told me they enjoyed it too.
The Nocciolata Cocoa Hazelnut Spread was delicious; both in the cake and on a spoon. For all of you with dairy issues you will be happy to know that this particular product is dairy free. The company offers a full line of delicious spreads, jams and honeys. You can learn more at rigonidiasiago-usa.com
You can follow Rigoni Di Asiago on Facebook/Twitter/Instagram
Other Bundt Cakes to try:
Chocolate Banana Bundt Cake
Citrus Bundt Cake
Earl Grey Tea Bundt Cake
All purchase links are affiliate links. If you make a purchase I receive a small commission that helps to keep the Farm cats in treats.
Marble Bundt Cake with Cocoa Hazelnut Spread
Ingredients
- 1 cup unsalted butter at room temperature plus more to butter the bundt pan
- 3 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups heavy cream mixed with 2 TBS buttermilk at room temperature
- 1/2 cup cocoa hazelnut spread
- confectioner’s sugar for dusting
Instructions
- Preheat oven to 350°
- Butter and flour the bundt pan.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla and mix well.
- On low alternate the flour and heavy cream mixture with 3 additions of flour and two of the liquid – beginning and ending with the flour.
- Separate half the batter to a bowl and add the cocoa hazelnut spread.
- Mix well.
- Add the chocolate batter to the vanilla and swirl gently. You don’t want to overmix.
- Add the batter to the prepared pan
- Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean.
- Let cool in the pan for 15 minutes then unmold
- When completely cool dust with confectioner’s sugar
