Hazelnut Chocolate Chip Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 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
Instructions
  1. Preheat oven to 350° F.
  2. Spray 10” bundt pan with non-stick spray for baking and coat with plain bread crumbs
  3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream butter until light and fluffy; about three minutes.
  5. Add and beat in the eggs, one at a time.
  6. Alternately add in the flour mixture and yogurt, mixing until well combined and ending with flour mixture
  7. Add chocolate hazelnut spread to batter and mix until well combined.
  8. Fold chocolate chips into cake batter.
  9. Pour batter into prepared pan and gently tap pan onto counter to remove any air bubbles in the batter.
  10. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Allow to cool 10 minutes in the pan, then turn cake out onto a wire rack and cool completely.
  12. 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