EN Chocolate-Cappuccino Bundt Cake
Ingredients for the dough (ø 21 cm):
| Quantity | Ingredient | |
| 300 g | soft butter | |
| 150 g | sugar | |
| 3 tbsp | cappuccino powder | |
| 1 pinch of | salt | |
| 6 | eggs | |
| 280 g | melted dark chocolate coating | |
| 200 g | ground hazelnuts | |
| 200 g | flour | |
| 2 tsp | baking powder |
Ingredients for the chocolate glaze (ø 21 cm):
| Quantity | Ingredient | |
| 200 g | tempered chocolate coating |
In addition:
| Quantity | Ingredient | |
| 50 g | roughly chopped hazelnuts |
Preparation
Working time: approx. 25 min. Baking time: approx. 50 min.
Preparation:
Beat butter, sugar, cappuccino powder and salt together until light and creamy. Add eggs one at a time, then stir in the melted chocolate coating. Combine hazelnuts, flour and baking powder, then fold in gently. Pour batter into baking pan and bake in preheated oven. After baking, let cake cool in the pan for about 20 minutes. Then place upside down on a cake rack and let cool completely.
For the icing, drizzle tempered chocolate coating over the cake, then sprinkle with hazelnuts and serve.
Baking time:
convection oven 165 °C, 50 minutes
Please note: We cannot guarantee the correct translation of the recipe!
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