Chocolate & Hazelnut Bundt Cake

A decadent, soft and fudgy Chocolate & Hazelnut Bundt Cake, dusted with sweet icing sugar to finish

• INGREDIENTS

  For the Chocolate Sponge:

  • 100g 75% Dark Islands Chocolate Buttons

  • 300g Plain Flour

  • 1 Tsp Baking Powder

  • ½ Tsp Bicarb Soda

  • 55g Cocoa Powder

  • ½ Tsp Salt

  • 200g Butter

  • 400g Caster Sugar

  • 3 Eggs

  • 160g Sour Cream

  • 80 ml Boiling Water

  For the Hazelnut Chocolate Cream:

  • 100g Double Cream

  • 50g Islands Chocolate & Hazelnut Spread

  • 130g 55% Milk Islands Chocolate Buttons

  Toasted Hazelnuts & Tempered Chocolate Curls to decorate

• METHOD

  Grease your bundt tin liberally with butter and preheat your oven to 10c. 6

  Mix the dry ingredients and set aside until needed.

  Cream the butter and sugar together until light and fluffy. Meanwhile, melt your chocolate over a bain marie, and set aside until needed.

  Once your butter mixture is ready, combine the sour cream and eggs and gradually add to the butter and mix until smooth.

  Add the melted chocolate followed by the dry ingredients and mix until smooth.

  Finish the mix with the boiling water and give it a final mix.

  Pour into your bundt tin and bake for 30-35 minutes until bouncy to the touch (or a skewer comes out clean when inserted).

  Once your cake has cooled make your cream. Combine everything in a pan and heat on low heat, stirring until melted. Once melted, allow to cool and thicken slightly then pour over your cake.