Chocolate Hazelnut Candy Bundt With Nutella Glaze

Name: Chocolate Hazelnut Candy Bundt With Nutella Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Sugar; 3 whole Eggs; 2 sticks Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1/2 cups Buttermilk; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/4 cups Unsweetened Cocoa Powder; 1/2 teaspoons Salt; 6 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped; FOR THE GLAZE:; 1/4 cups Nutella Chocolate Hazelnut Spread; 1 Tablespoon Powdered Sugar; 2 Tablespoons Milk; 3 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped

Servings: persons

FOR THE CAKE:
1-1/2 cup Sugar
3 whole Eggs
2 sticks Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1/2 cups Buttermilk
2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 cups Unsweetened Cocoa Powder
1/2 teaspoons Salt
6 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped
FOR THE GLAZE:
1/4 cups Nutella Chocolate Hazelnut Spread
1 Tablespoon Powdered Sugar
2 Tablespoons Milk
3 whole Ferrero Rocher Chocolate Hazelnut Candies, Chopped

1
Preheat the oven to 350u00b0F and butter and flour a 12-cup bundt pan.
2
Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Add the butter and beat until smooth. Add the vanilla and buttermilk and mix thoroughly.
3
In a separate bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt. Add the flour mixture into the wet batter and mix. Fold in the candy pieces.
4
Pour the batter into the prepared pan and bake for 55-60 minutes, until a cake tester comes out clean. Allow to cool thoroughly before removing from the pan.
5
To make the glaze, stir together the Nutella, powdered sugar and milk. When the cake has cooled and been removed from the pan, pour the glaze over the cake and sprinkle on the candies.

2379

kcal

Calories

152

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Sugar, 3 whole Eggs, 2 sticks Unsalted Butter, At Room Temperature, and more.

Yes, Chocolate Hazelnut Candy Bundt With Nutella Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!