Hazelnut and Vanilla Mocha Bundt

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I have a renewed love of the Bundt tin this week (read: I found a new tin for a steal at Aldi whilst picking up my weekly shop).

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It just makes your bakes look so good, doesn’t it? Right from the off. You can just leave the cake as it is. No fancy frostings required.

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PS. Before I carry on… I am aware I am missing a slice in the photos… Someone (ROB!) got to the cake before I had a chance to snap it! So, just pretend like it’s not there, OK?
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This bake is based on Une Gamine Dans La Cuisine‘s original recipe, but has a softer coffee kick and a slightly different recipe route!

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I swapped the chocolate content for Nutella, replaced the milk for vanilla yoghurt and swapped in a hazelnut coffee because I’m a caffeine wimp. This Hazelnut and Vanilla Mocha bundt also uses the same coffee flavouring inside the cake as it does for a drizzle sauce I topped it with.

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This adaptation used the following:

255g salted butter
175g Nutella
1.5 tsp roasted hazlenut instant coffee
100ml hot water
300g caster sugar
4 large eggs
375g plain flour
1 heaped tsp baking powder
1/2 tsp salt
2 tsp vanilla paste
200ml vanilla yoghurt
8 Fererro Rocher

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Preheat the oven to 175 degrees. Butter and lightly flour a Bundt tin so you are ready to go when the cake batter is sorted.

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Melt 80g of the butter, all the nutella, instant coffee granules and the hot water over a bain marie until smooth. Remove from heat and allow to cool.

Cream the remaining butter (175g) and sugar until smooth. Beat in the eggs, one by one, until the mix is silky and much looser. In another separate bowl, mix together the flour, salt and baking powder. Pour one half of the flour mix into the creamed butter and sugar, along with half of the yoghurt and all of the vanilla paste. Mix together until well combined. Pour in the remaining flour mix and yoghurt. Mix again until smooth.

Split the cake batter equally into two bowls. Into one of these bowls, pour half the cooled chocolatey coffee sauce and fold together until combined. You should now have two bowls of cake mix; one flavoured with nutella and hazelnut coffee, one just vanilla.

Pour one half of the chocolatey batter into the bundt tin to form a roughly level base, followed by all of the vanilla batter. Pop in the 8 Fererro Rocher at regular intervals and push them down into the batter. Top with the remaining chocolatey batter and using a cocktail stick, slim knife or similar swirl the mixture together.

Pop into the oven for approximately 1 hr.

Once cooled and turned out of the pan, use the remaining coffee/Nutella sauce to drizzle over the top of the cake.

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A snappy little bake.
It requires minimum finishing, needs a medium skill level and gives a maximum wow.
Just how I like it. I hope you do too!

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7 thoughts on “Hazelnut and Vanilla Mocha Bundt

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