Last year I shared on the blog the recipe for an orange and lemon cake baked with this Christmas bundt cake pan. I loved how it turned out, with the shape of the pine tree and the powdered sugar “snow”. So this year I decided to do it again with a new recipe, this time with flavors more typical of the season.
This cake is made with both hot chocolate and cocoa, for a super chocolatey flavor, and moist and fluffy texture. In addition, it has a generous amount of hazelnut flour, which pairs wonderfully with the chocolate.
It is one of those cakes that does not take a lot of effort and it is quite simple, no need to prepare filings or icing. This makes it ideal to have for breakfast, midday snack, or supper, and to go with a nice warm drink.
As promised, the Christmas posts will keep coming – stay tuned for more festive recipes!
Hot Chocolate and Hazelnut Cake (Gluten-Free)
Ingredients
- 250 g all-purpose flour (gluten free)
- 140 g hazelnut flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 250 g white sugar
- 200 g unsalted butter (melted)
- 1 tsp vanilla essence
- 250 ml milk
- 3 dsp instant chocolate
- pinch of salt
- powdered sugar
Instructions
- Preheat the oven to 180 º C.
- In a food processor, blitz the hazelnuts to a powder.
- Mix hazelnut, flour, baking soda, baking powder, salt and cocoa powder in a bowl. Set aside.
- In another bowl, beat the eggs with sugar, butter and vanilla.
- Heat up the milk in the microwave or stovetop, stopping before it boils.
- Add the instant chocolate and mix.
- Pour the hot chocolate into the wet ingredients and stir.
- Slowly add the dry ingredients until they are fully incorporated.
- Spread this mixture in a bundt pan (mine is about 24 cm in diameter), previously greased and dusted with flour.
- Bake for about 40 to 50 minutes, or until a skewer insert in the cake comes out dry.
- Let it cool down for 10 minutes. Remove the cake pan and let it cool down fully. Dust with powdered sugar to your liking.
