Hazelnut Chocolate Chip Bundt Cake
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups Dixie Crystals granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 (6 ounce) container vanilla Greek yogurt
- ¾ cup Chocolate Hazelnut Spread
- ¾ cup Chocolate chips
- Confectioner’s Sugar for dusting
- Preheat oven to 350° F.
- Spray 10” bundt pan with non-stick spray for baking and coat with plain bread crumbs
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter until light and fluffy; about three minutes.
- Add and beat in the eggs, one at a time.
- Alternately add in the flour mixture and yogurt, mixing until well combined and ending with flour mixture
- Add chocolate hazelnut spread to batter and mix until well combined.
- Fold chocolate chips into cake batter.
- Pour batter into prepared pan and gently tap pan onto counter to remove any air bubbles in the batter.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn cake out onto a wire rack and cool completely.
- Once the cake is cooled completely, dust lightly with powdered sugar, slice and serve.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/hazelnut-chocolate-chip-bundt-cake
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