I find that sometimes chocolate can dry out a Bundt style recipe, so I had the idea to adapt my devils food cake recipe and the results were fab.
My middle son loves ferrero rocher chocolates and every year I try to make him a cake with this in mind. This is my first recipe for 2016 and I do hope you enjoy it. If you don't have a Bundt tin have a look here or just use a 8 inch round tin.
One other note, if you like this recipe please do use the sidebar to share it on your social media as it really helps with viewing figures and you know where to find it when you want to make it again. Jo x
For the Cake
My middle son loves ferrero rocher chocolates and every year I try to make him a cake with this in mind. This is my first recipe for 2016 and I do hope you enjoy it. If you don't have a Bundt tin have a look here or just use a 8 inch round tin.
One other note, if you like this recipe please do use the sidebar to share it on your social media as it really helps with viewing figures and you know where to find it when you want to make it again. Jo x
250g c sugar
250g S/R flour
1 tsp baking powder
1tsp bicarb
60g cocoa
2 tbsp nutella
2 tbsp nutella
3 eggs
150ml whole milk
150ml sunflower oil
100 ml boiling water mixed with 1 tbsp of instant hot chocolate
60g finely chopped and toasted hazelnuts
For The Toppings
2 tbsp of nutella warmed gently in the micro
150g of white chocolate (or milk or dark if you prefer)
80ml of double cream
1 tbsp chocolate sprinkles
Preheat the oven to 170˚c
For The Toppings
2 tbsp of nutella warmed gently in the micro
150g of white chocolate (or milk or dark if you prefer)
80ml of double cream
1 tbsp chocolate sprinkles
Preheat the oven to 170˚c
In a large bowl mix all of the above ingredients together barring the hot chocolate and nuts, slowly incorporate the hot chocolate. Leave to cool. Pour into your Bundt tin, sprinkle with the hazelnut pieces. Bake in a preheated oven 170˚c for 10 mins, turn down the oven to 160˚C and bake for a further 35-45 mins. Leave to cool in the tin for about 5 mins then cool completely on a wire rack.
Use a knife or potato peeler to make some white chocolate shavings from the chocolate, put to one side, chop the remaining chocolate into very small pieces, heat the cream and add to the chocolate pieces, stir until smooth and glossy. Spoon into a disposable piping bag, leave to one side to cool slightly.
Pour the heated nutella into a second disposable piping bag. Now drizzle over the cooled cake. Next drizzle the white chocolate (ganache) over your cake, add the sprinkles and white chocolate shavings and ENJOY.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
Use a knife or potato peeler to make some white chocolate shavings from the chocolate, put to one side, chop the remaining chocolate into very small pieces, heat the cream and add to the chocolate pieces, stir until smooth and glossy. Spoon into a disposable piping bag, leave to one side to cool slightly.
Pour the heated nutella into a second disposable piping bag. Now drizzle over the cooled cake. Next drizzle the white chocolate (ganache) over your cake, add the sprinkles and white chocolate shavings and ENJOY.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
