This month our #Bundt Baker theme was surprise inside bundts. I found this theme quite tricky trying to come up with a surprise filling. To be honest I hadn’t a clue what to do.
I’ve always wanted to try making my own Nutella and whilst I was browsing my bundt cake book, Cake Simple – Christie Matheson I came across this recipe for a Nutella marbled bundt cake. This book is must for any keen bundt cake baker, it’s full of wonderful delicious bundt cakes.
From the outside it looks like an ordinary bundt slathered in a luxurious icing but one slice into the cake will reveal a marbled crumb consisting of vanilla cake and Nutella cake.
The icing does of course contain a decent amount of the homemade Nutella and is so light and devilishly delicious!
After making my own Nutella you do notice a drastic difference when compared to the store-bought version. My own version is light on chocolate and hazelnut tones whilst for me after eating this then trying the other one I find it far to chemically tasting. It’s not as smooth as normal Nutella but tastes a lot better.
I used equal measures of milk and dark chocolate as I’m a dark chocolate fan. This combination keeps it from being on the sickly sweet side and transforms it to a decadent, full flavoured hazelnut and chocolate spread.
The crumb is incredibly light and beautifully swirled with cream and rich cocoa shades. Creme fraiche is used as the wet agent in the cake batter and gives a rich and tender texture.
This month’s cake may not seem the most exciting in terms of surprises but the taste and texture of this will be a true delight.
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Now let’s see what the other #Bundt Bakers made for April’s theme of surprise inside.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
- Almond Crunch Cake – Magnolia Days
- Balsamic Strawberries Bundt Cake – Our Good Life
- Banana Maple Bundt Cake with Chocolate Star – Un Mordisco Un Pecado
- Black and White Surprise Bundt Cake – Patty’s Cake
- Chocolate and Vanilla Polka Dot Bundt – Passion Kneaded
- Chocolate Bundt Cake with Oreo Cheesecake Filling – Recipes, Food and Cooking
- Chocolate Cheesecake Stuffed Peanut Butter Bundt Cake – Sew You Think You Can Cook
- Citrus Raspberry Bundt – Noshing With The Nolands
- Confetti Zebra Cake – Eat, Drink, Be Mighty
- Cookie Dough Bundt Cake – Liv for Cake
- German Mozarthupf – A Kingdom for a Cake
- Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl – Brooklyn Homemaker
- KitKat Surprise Bundt Cake –Simply Veggies
- Lemon Blueberry Van Halen Bundt – Food Lust People Love
- Orange and Strawberry Jam Bundt Cake – Baking Yummies
- Pear and Blue Cheese Bundt – Jane’s Adventures in Dinner
- Polka Dot Bundt Cake – Brunch with Joy
- Raspberry Filled Lemon Bundt – A Day in the Life on the Farm
- Real Nutella Bundt Cake – Baking in Pyjamas
- Savory Monkey Bread Stuffed Bundt – Adventures in All Things Food
- Sour Cream Boozy Hazelnut Bundt Cake – Sidewalk Shoes
- Spring Break S’mores Cake – Tea and Scones
- Strawberry Cheesecake Bundt Cake – Basic N Delicious
- Strawberry Twinky Bundt Cake – I Love Bundt Cakes
- Strawberry Swirl Cream Cheese Pound Cake – Big Rigs ‘n Lil’ Cookies
- Surprise Bundt – Mummy & Cute
- Surprise Filled Chocolate Bundt Cake – Media Ración Doble, Por Favor
- Surprise Inside Carrot Bundt Cake- Making Miracles
- Triple Lemon Bundt Cake – Baking and Creating with Avril
- Tropical Surprise Bundt Cake – Spice Roots
Yields – One Bundt Cake
- 140 grams (1 cup) Hazelnuts, toasted and peeled
- 2 tablespoons Rapeseed oil
- 3 tablespoons Icing sugar
- 1 tablespoon Cocoa powder
- 1/2 teaspoon Pure vanilla extract
- Pinch of Maldon sea salt
- 170 grams (6 ounces) Milk Chocolate, roughly chopped & melted
- 170 grams (6 ounces) Dark chocolate, roughly chopped & melted
- In a food processor blitz together the hazelnuts until a paste forms. Add the oil, icing sugar, cocoa powder, vanilla and the salt until as smooth as possible. Add the melted chocolate and blend well.
- The mixture will thicken as it cools so don’t worry if it’s a bit runny. Pour into a sterilized jar and leave to cool.
- 420 grams (3 1/2 cups) Plain flour
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoon Bicarbonate of soda
- Pinch of Maldon sea salt
- 230 grams (1 cup) Unsalted butter at room temperature
- 450 grams (2 1/4 cups) Caster sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 480 ml (2 cups) Crème fraiche
- 260 grams (1 cup) Homemade nutella
- 2 tablespoons Milk
- Pre-heat the oven to 180C (375F) and spray a large bundt tin with cake release spray, making sure you cover every bit. Set aside.
- In a medium bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, creamy and fluffy mixture. This can take up to 1o minutes. Scrape down the bowl with a spatula.
- Add the vanilla and the eggs one at a time mixing well before adding the next.
- Add the flour in 3 increments alternatively with the crème fraiche in 2 increments mixing until just incorporated, do not over mix.
- Transfer 2/3 of the batter into a separate bowl then add the nutella and the milk to the mixer mixing until fully incorporated.
- Add 1/2 of the vanilla cake batter to the bundt tin then spoon over the nutella cake batter. Swirl with a knife then add the remaining vanilla batter and swirl again. Bake for 50-60 minutes until a cake tester inserted into the deepest part of the cake tin comes out clean.
- Leave to cool in the tin on a wire rack for 15 minutes before inverting to the wire rack to cool completely.
- 130 grams (1/2 cup) nutella
- 3 tablespoons Unsalted butter at room temperature
- 70 grams (3/4 cup) Icing sugar, sifted
- 2 tablespoons Milk
- In the bowl of an electric mixer fitted with a paddle attachment combine the nutella, butter and icing sugar and mix until well blended. Add enough milk to achieve a spreadable consistency then spread onto the cooled bundt cake.
* Recipe adapted from Cake Simple – Christie Matheson
* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
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