Chocolate bundt cake: here’s a tip to keep the chocolate from sinking to the bottom of the cake!

published on 18 April, 2018 at 13:00

Make a ring with the cream and then freeze it, here’s a trick that will make your cake turn out perfect every time!

INGREDIENTS
hazelnut spread, as needed

for the batter:
3 eggs
salt
200g sugar
3 tsp vegetable oil
220g flour
50g unsweetened cocoa powder
180ml whipping cream
16g baking powder
vanilla extract

DIRECTIONS
1. Make a ring with the hazelnut spread and freeze it for 60 minutes.
2. Make the cake batter by combining the eggs and sugar, then gradually add the remaining ingredients.
3. Pour half of the batter into a buttered bundt cake pan. Place the frozen ring on it and cover it with the remaining batter.
4. Bake at 180°C for 35 minutes.

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