Hazelnut Bundt Cake by Charlotte Ree
Makes 1 cake
My hazelnut obsession continues with this hazelnut bundt cake. So good you’ll be coming back for more and more.
125g unsalted butter
300g plain flour
1 tsp bicarb soda
175g hazelnut meal
440g caster sugar
½ cup buttermilk
1 tsp vanilla extract
¼ tsp sea salt flakes
CHOCOLATE GANACHE INGREDIENTS
150g dark chocolate chips
150ml pouring cream
40g hazelnuts, finely chopped
Preheat oven to 160°C. Grease a bundt pan.
Place water, butter and Frangelico in a saucepan and cook until combined, set aside to cool. Place dry ingredients in a bowl and whisk to combine. Add eggs, buttermilk, vanilla, salt and butter mixture to the bowl and whisk until smooth. Pour batter into the pan, cook for 1 hour or until cooked when tested with a skewer. Allow to cool.
Heat the cream in a small saucepan until it begins to simmer. Remove from the heat and add the chocolate. Leave to melt for 2-3 minutes and then stir until smooth.
Remove your cake from the pan and place on a cake stand. Pour ganache over your cake, and let it run down the sides to form the shape of your bundt. Top with the finely chopped hazelnuts.
Follow Charlotte and her baking stories on Instagram @charlotteree, she also has an eBook available called BAKEREE, check it out at www.charlotteree.com