Chocolate cranberry hazelnut bundt
Pure chocolate decadence
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
Ingredients:
- 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
Directions:
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!
I’d like a slice of that right now!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
OMG, printed this, it looks amazing, I have to try this!
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Simone (junglefrog) — October 29th, 2012 at 07:38
You should Dani! It is seriously good!
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Divine! One of the best flavor combinations. Your bundt looks fantastic!
Cheers,
Rosa
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Simone (junglefrog) — October 29th, 2012 at 07:38
Thanks so much Rosa!
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I love bundt cake too and this looks so delicious! Enjoy your trip and bring more pictures to show us
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Simone (junglefrog) — October 29th, 2012 at 07:39
I brought home loads of pictures Ann! Now I just need to process them!
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Gorgeous! Chocolate and hazelnut,, yum!!
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Simone (junglefrog) — October 29th, 2012 at 07:39
What’s not to love right?
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This looks so rich and satisfying it can only be a sin, I’m going to try it anyway:)
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Simone (junglefrog) — October 29th, 2012 at 07:39
And you know… a sin every once in a while is ok! (or so I tell myself!)
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That looks so delicious! Chocolate and hazelnut is a marriage made in heaven. Totally a yum package.
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Simone (junglefrog) — October 29th, 2012 at 08:34
it is Vijitha! Totally delicious..
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OH GOD! You made me drool Simon. Have fun at the event
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Simone (junglefrog) — October 29th, 2012 at 08:35
Thanks so much Kankana! And I did have a lot of fun indeed!!
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Simone,
The cake is decadent indeed. Chocolate, hazelnut and cranberry, what’s not to die for!
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Simone (junglefrog) — October 29th, 2012 at 08:35
And it even gets better after time so love these flavors!
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Have a safe trip, and loads of fun! I understand, when I am writing my posts…..all my goodies are already devoured, boo! Love the big chunks of hazelnuts, your cake sounds so good! Hugs, Terra
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Simone (junglefrog) — October 29th, 2012 at 08:36
Thanks Terra… I am almost tempted to make this cake again but I have so much other stuff to cook today that it’s probably better not to!
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I hope you have a wonderful weekend and thanks so much for sharing this bundt cake – so decadent! I love the presentation with the chopped hazelnuts and ganache… I’m featuring this post as part of Food Fetish Friday (with a link-back and attribution) and thanks for making me drool!
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Simone (junglefrog) — October 29th, 2012 at 08:36
You’re welcome and thanks for featuring me too!
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Seriously Simone, you post a cake like that and then leave us….. ha ha…
If only my cakes turned out like that… will give it a go but no way is it going to look as good as that…..
enjoy your foodie weekend….
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Simone (junglefrog) — October 29th, 2012 at 08:37
I did enjoy the weekend a lot! And yes, sorry.. I shouldn’t leave everyone after giving you such a cake right?
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Gorgeous! You’re having me gain virtual weight, Simone. It’s 5 in the morning, I haven’t had breakfast yet and now I’m starving! I really wouldn’t mind a slice of that for breakfast…
And now I want to make a bundt cake. Badly.
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Simone (junglefrog) — October 29th, 2012 at 08:37
Haha… I am sure you will manage to make it a lot healthier too Sonia. Can’t wait to see it..
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This looks seriously amazing. I’m a cranberryaholic…can’t wait to try it!
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Simone (junglefrog) — October 29th, 2012 at 08:38
Ah yes, this is perfect for any cranberry aholic!
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This is such a beautiful cake. I love the flavor combination too. I adore hazelnuts and chocolate together.
Have a safe and fun trip.
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Simone (junglefrog) — October 29th, 2012 at 08:38
Thanks so much Amy!
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Have a great time at foodie week! Sound so much fun. The cake with this still liquid frosting looks so mouthwatering, just want to take a bite!
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Simone (junglefrog) — October 29th, 2012 at 08:39
Thanks Jasmin! It is totally worth the amount of calories! :O
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Hi Simone, Here is Haikje from BYW again. Like your blog as it is, it looks clean & clear and you have great photos! One detail is that not all the photos have the same pixel width. The portrait photos are a bit smaller than the landscape photos. Maybe it’s a choice you made because else the portrait photos are too big. Well have a good week and see you in class!
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Simone (junglefrog) — October 29th, 2012 at 08:39
Thanks for the comments Haikje! And you’re right about the photos.. Working on that though!
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Ik bak uit een pakje en dat is al heel wat
Deze cake ziet er erg yummy uit!
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Simone (junglefrog) — October 29th, 2012 at 08:40
Haha… ach je moet ergens beginnen toch?
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PS Ik hoop dat je veel plezier hebt gehad in het weekend!
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Simone (junglefrog) — October 29th, 2012 at 08:40
O heel erg veel plezier idd! Jammer dat het zo snel voorbij was!
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I’ve just come back from a foodie weekend in Canberra where I feasted on kangaroo tortellini with beetroot relish and smoked trout and grilled eggplant with a sesame oil sauce and more wine than one woman should drink.
What we didn’t have was a cake like this! Lordy it looks beautiful. Enjoy your getaway!
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Simone (junglefrog) — October 29th, 2012 at 08:41
O that sounds like a lot of fun too Maureen! And that wine part… I kind of know how that feels! Lol….
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It’s such a gorgeous cake: almost too good to eat. Almost though, because I’m sure it tastes delicious and eating it would totally be worth it;) (and we have the pictures:P)
Looking forward to hear about your trip! It’s been a year since I’ve been to p2p in Italy and I’ve been thinking about doing a culinary trip again…!
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Simone (junglefrog) — October 31st, 2012 at 14:45
It is so much fun to go on these culinary trips. I love meeting up with other foodbloggers so this one was great fun. Are you going to FBC next year?
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Denise — October 31st, 2012 at 18:18
Maybe? Tell me more!
Simone, cake looks awesome (as always)!
since I love your blog!
I also mentioned you in my #3 homework!
lisa
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Simone (junglefrog) — October 31st, 2012 at 14:45
O thanks so much Lisa!
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Have fun in Brussels!! Beautiful bundt cake. Can’t go wrong with decadent!
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Simone (junglefrog) — October 31st, 2012 at 14:45
We actually went to Italy (flying from Brussels) and it was great fun!
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Hi Simone,
like this: http://www.reinetopfsache.de/wp-content/uploads/2012/07/Himbeer-Zitronen-Mini-Gugelhupf-3651.jpg
I agree with all the other comments – this cake looks delicious! And I’m absolutely with you, because I’m hooked on mini bundt cakes. Maybe I will try your recipe in the miniature version
Greetings from BYW
)
Gesche
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Simone (junglefrog) — October 31st, 2012 at 14:46
I keep wanting to get myself mini bundt tins but they always seem to be out of stock for some weird reason!
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DELISH! so APPEALING! Great photograph… I have to ask- how many ‘snaps did you take until you found “the one”??? Happy travels: It’ll be good to see what food inspirations you come back with! BYW- Rochelle
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Simone (junglefrog) — October 31st, 2012 at 14:47
Haha.. I can tell you exactly. the total number of pictures I took for this particular shot is 21.
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Love this cake. I love dried cranberries but coincidentally bought my first batch of cranberries this season. Enjoy your foodie weekend. Can’t wait to read about it!
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Simone (junglefrog) — October 31st, 2012 at 14:48
I’m addicted to cranberries sort of. Just love those little red juicy things! I bought my first bag already and can’t wait to start cooking with fresh instead of dried!
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Oh Simone, that cake looks to die for. I love that first photo of the ganache oozing all over it. Makes me want to lick my screen! Have a wonderful weekend. I can’t wait to read about it.
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Simone (junglefrog) — October 31st, 2012 at 14:49
I’ll tell you a secret. I want to lick the screen every time too. It’s so tempting and I know how good it tastes too!
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Rifling through my kitchen cupboards now for a bundt cake pan! You are killing me with those pictures! Swoon!
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I could eat the photo … Let alone the cake.
I am going to give this to the chef. He is the chocoholic so I am sure he would love this!
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de-li-cious and a New Follower
xx
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Oh, my word, what I would give for a working oven right now! As soon as we get power back on at home, I think I’m going to have to whip up a rich, chocolatey bundt just like this… Better yet, we still have good hazelnuts left. One of the few staples that won’t go bad without the refrigerator running.
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OMG, Simone..this is the ultimate holiday bundt cake..just loaded with ‘holiday’ goodies! I like bundts..but don’t make them often because when I grew up..there was always a bundt from grandmother every single weekend..and I got sick of them – I wanted layer cakes with frosting! Well..I’m about to ‘bundt’ again for my next post. I got a new pan since I tried to bundt twice in the past year using my grandmother’s bundt pan circa 1950, and they stuck. I just hope it turns out even a titch as beautiful as yours!!
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made this today to take to an american women’s dublin coffee tomorrow morning – tasted the crumbs and OMG, I’ll be lucky if my kids don’t eat it while I sleep. Delicious.
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Waw! What a stunning Bundt cake!
I love all the flavours you have used in here: Very festive too with the icing!
Yummmm!
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OMG!!! I have to make this. What a sensual looking cake! Love every bite about this one – choc, cranberry, hazelnut, orange… just calling my name. can’t take my eyes off the beautiful photographs.
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