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Nutella Bundt Cake
Ingredients:
- 100g Self Raising Flour
- 3 whole eggs
- 3/4 Cup or 200g Sugar
- 170g butter
- 60g cocoa
- 3/4 cup. Nutella
- 1/4 Cup Roasted Hazelnuts
- 2 Mini or 1 regular sized Bundt pans
- Preheat oven to 200*c
- Lighlty grease the bundt pans with some butter.
- Place the butter in a microwave safe bowl. Melt for 30 secs. keep aside.
- Place the roasted hazelnuts in a zip lock bag and bash to a rough crumble.
- Beat the whole eggs with the sugar until light and fluffy. I used a hand whisk and it took me 7 mins.
- Sieve the cocoa powder & flour into the eggs. Fold gently to combine with a spatula.
- Next add the melted butter and hazelnut crumble. Mix to combine with a spatula.
- Pour half the mixture in the each pan.
- Next dollop about 8 tbsp. of nutella in each bundt pan, followed by the remaining cocoa mixture. So there is a layer of the cocoa mixture, followed by the nutella and covered again with the cocoa mixture.
- Bake for 15 to 20 mins or until cooked. You know the cake is done when a skewer inserted in the sides of the cake comes out clean.
Melt some nutella and drizzle on top and dust some icing sugar. Garnish with a fresh strawberry. Serve warm.
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