Hazelnut Chocolate Chip Bundt Cake #SundaySupper Springtime Sweets with @DixieCrystals

I have a sweet tooth. When you combine a sweet tooth with a love of baking, trouble ensues. Lucky for me, when I create tasty baked goods in the kitchen, I have an office full of coworkers willing to take them off my hands. It’s also a help for me so the treats don’t sit on my kitchen counter calling my name. When I bake I don’t skimp on ingredients. I use real butter, whole milk, and real sugar. If I wanted a low-fat treat I’d eat a piece of fruit, not a big ‘ol slice of this Hazelnut Chocolate Chip Bundt Cake.

I started baking bundt cakes about a year and a half ago when I joined up a group of fellow foodies that liked to bake bundt cakes. At the time, I never tried baking a bundt so I thought it would be fun to try. Fun isn’t the word to describe my first bundt cake. A better word is Bundtastrophe! It was a complete fail. When I attempted to flip the bundt out of the pan, I left a huge chunk of the cake stuck to the bottom of the pan. It was a total mess, and of course I shared the huge fail on Instagram.

I relate baking to science. Measurements usually need to be exact, and when you adapt or change ingredients in a recipe many times you find yourself crossing your fingers and hoping for success.  That’s exactly what I did for this cake, and the flavor combination and texture all worked out positively.  This cake has a subtle hazelnut flavor, and it adds a layer of depth when layered with the milk chocolate chips. I also let the gorgeous design of the bundt pan shine by adding a simple dusting of confectioner’s sugar to the top.

Hazelnut Chocolate Chip Bundt Cake

 

Print

Prep time

25 mins

Cook time

60 mins

Total time

1 hour 25 mins

 

Author: KP

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.

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Do you love to bake like I do?  Do you have a family recipe for a brownie based dessert that you are exceptionally proud? If you do then I have the baking contest for you! Dixie Crystals Brownie Dessert Contest 2014 opens March 30th for entries. More information and full contest details can be found here. The first place winner receives a $500 gift card and a full conference pass to the Food and Wine Conference in Orlando, FL. You can bet your sweet cookies that I am going to enter this year. I missed entering last year so I don’t want to make that mistake twice.

What brownie dessert will you make to enter the Dixie Crystals Brownie Dessert Contest?

Need some inspiration? Check out the rest of the sweet treats the #SundaySupper team has prepared this week to celebrate Spring!

• Blueberry Buckle Coffee Cake by Neighborfood
• Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
• Chewy Lemon Sugar Cookies by Alida’s Kitchen
• Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
• Flan in Moscato Wine Sauce by Family Foodie
• Fresh Strawberry Tartlets by That Skinny Chick Can Bake
• Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
• Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
• Lemon Cornmeal Sandwich Cookies by girlichef
• Lemon Roulade by Hezzi-D’s Books and Cooks
• Lime Sugar Cookies by Magnolia Days
• Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
• Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
• Mixed Berry Crumble by The Dinner-Mom
• No-Bake Banana Split Dessert Cups by The Weekend Gourmet
• Poached Pear Bread by Momma’s Meals
• Springtime French Macarons by Hip Foodie Mom
• Strawberry Cheesecake Bites by Supper For A Steal
• Strawberry Lemonade Cupcakes by The Foodie Army Wife
• Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings

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