Description
Serves 10-12
Ingredients
Scale
- 225g Unsalted Butter, cut into small cubes
- 75g Cocoa Powder, not hot chocolate mix
- 200g Nutella
- 240g Hot Espresso or Strong Coffee
- 2 Large Free Range Eggs
- 1 tsp Vanilla Bean Paste
- 115g Full Fat Plain Yoghurt
- 275g Plain Flour
- 300g White Caster Sugar
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp salt
For Decorating –
- 200g Icing Sugar
- 25g Cocoa Powder
- Splash of Whole Milk
- 8 Ferrero Rocher Chocolates, unwrapped
- Gold Lustre Powder
Instructions
- Preheat the oven to 180°C.
- In a medium sized mixing bowl, add the butter, cocoa, and Nutella. Pour the coffee over, and whisk to combine until smooth and all of the butter is melted. Set aside to cool slightly, then add the full fat yoghurt, eggs, and vanilla, and mix well to combine.
- In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine – use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl.
- Leave the batter to sit in the bowl for 5 minutes. During this time, rub extra unsalted butter all over the inside of an 10 cup bundt pan.
- Tap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then tap one more time. Place onto a sheet pan.
- Bake the bundt cake for 55-60 minutes, testing for doneness after 45 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. If the top is browning too soon cover the top with parchment paper and drop the temperature to 160C. Until the skewer comes out clean.
- Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
- To decorate, in a small bowl mix the icing sugar and cocoa powder, whisk a splash of milk in and add enough to have a thick pouring consistency so it doesn’t run off the cake.
- In a bowl, place the unwrapped Ferrero Rocher and sprinkle over the golden lesture and swirl the bowl around to coat the chocolates lightly in gold. Place on top of the icing evenly on top of the cake. Leave to set.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Chocolate, Nutella
- Method: Baking