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
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.
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
Other Bundt Cakes to try:
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- 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