Hazelnut Bundt Cake with Mocha Cream

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Hazelnut Bundt Cake with Mocha Cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
309
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories309 kcal(15 %)
Protein5.2 g(5 %)
Fat22.6 g(19 %)
Carbohydrates22 g(15 %)

Ingredients

for
12
For the mocha cream
50 grams
200 milliliters
2 teaspoons
For the cake
100 grams
100 grams
1 packet
3
75 grams
2 teaspoons
100 grams
ground Hazelnuts
For garnish
100 grams
Cocoa powder (for dusting)

Preparation steps

1.

For the mocha cream, break the chocolate into pieces. Scald the cream. Stir the chocolate into the cream until completely dissolved.  Stir in the espresso powder. Refrigerate overnight. 

2.

For the cake, beat the margarine until creamy. Gradually add the sugar, vanilla sugar and egg. Stir together the flour and baking powder, sift over the hazelnuts and stir to combine. Stir together the wet and dry ingredients until just combined. Pour the batter into a greased 18 cm (approximately 7 inches) in diameter bundt cake pan. Bake in an oven preheated to 180°C (gas mark 2 3, convection: 160 degrees) (approximately 350°F) for about 35 minutes. Let cake cool in the pan for 10 minutes, then unmold and let cool on a wire rack.  Slice the cake into three layers. 

3.

Whip the mocha cream until stiff. Transfer to a piping bag fitted with a star tip. Pipe 2/3 of the cream on the bottom layer of the cake. Set the middle layer on the cream and pipe the remaining cream onto the cake. Place the top layer of cake on the cream. Refrigerate until ready to serve. 

4.

For the garnish, cut chocolate into pieces, place in a bowl and melt over a hot water bath. Thinly spread the chocolate on a marble board and let solidify. Scrape the chocolate with a spatula into chocolate curls. Garnish the cake with the chocolate curls and dust with cocoa.