Chocolate cranberry hazelnut bundt
As I am writing this I am about to head of to Brussels where I will be taking the flight to Perugia for a fabulous foodie weekend! I am quite excited about it but I will save all the information for a later time when I’m back! I didn’t want to leave you entirely empty handed though so while I am gone you can enjoy this delicious and decadent Bundt cake. It features roasted hazelnuts, dried cranberries, orange and a fabulous ganache over the top. If you serve this with a bit of whipped cream I am sure your guests will be asking for the recipe afterwards. O and – in case you can’t tell by just looking at it – it is pretty rich, so make sure you leave some room after dinner for a slice of this. It keep for about 3-5 days so it’s great to make the day before you have guests.
Even now – I just had breakfast – I am looking at the pictures and wishing I had some of that cake leftover, but needless to say; it is all gone. If you’ve been reading my blog for a while you might now I have a soft spot for bundt cakes, so check the other recipes too!
Chocolate hazelnut cranberry bundt cake with chocolate ganache
Yield: 1 bundt pan
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs and 5 mins
- 3 eggs
- 150 gr Greek yogurt (or another thick yogurt)
- 1 tsp vanilla extract
- 1,5 cups of all purpose flour
- 1/2 cup of unsweetened cacao powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 170 gr unsalted butter, softened
- 170 gr (1 packed cup) light brown sugar
- 200 gr (1 cup) granulated sugar
- 1 cup (dried) cranberries, chopped
- 1 cup of hazelnuts, toasted and chopped
- 1/3 cup orange juice
- pinch of salt
FOR THE GANACHE;
- 250 gr dark chocolate
- 250 ml heavy cream
Preheat your oven to 190 C (375 F) and grease your bundt pan and dust with flour.
Combine the eggs, yogurt and vanilla in a bowl and mix well.
Combine the flour, cacao powder, baking powder, baking soda and salt in another bowl.
Combine the butter and the sugar together in your mixing bowl and cream with an electric mixer on medium speed until fluffy, which should take about 3 minutes, scrape down the sides of the bowl once or twice where necessary.
With the mixer turning on medium speed, pour your egg mixture into the bowl in a slow stream, again scraping down the sides where needed.
Turn the mixer on it's lowest speed and add your flour mixture, 1/2 cup at the time, scraping down the sides of the bowl after each addition or when needed.
Mix in your cranberries, your hazelnuts and the orange juice until just combined, Do not overmix.
pour the batter into your prepared bundt pan and smooth the surface with a rubber spatula. Bake the cake until it is firma and a wooden skewer comes out clean when put into the center. This took about 50 minutes in my oven.
Let cool for 5 minutes and then invert onto a wire rack to cool of completely.
Make your ganache by heating the cream to just below boiling point. Pour over the chopped chocolate and stir until the chocolate is completely melted. Leave to cool and thicken before pouring it over the cake. Slice and serve!