Cocoa and hazelnut bundt cake
Difficulty
Easy
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients
Ingredients
- 100 ml cream
- 100 ml milk
- 120 ml seed oil
- 220 g flour
- 50 g unsweetened cocoa powder
- ½ cup unsweetened coffee
- 150 g sugar
- 1 sachet baking powder
- Cremadelizia Nocciola Babbi to taste
- Icing sugar to taste
Tools
-
Preparation
Preparation
- Pour the cream and milk into a large bowl and stir. Add the oil and eggs. Add the sifted cocoa, flour and baking powder.
- Mix with a whisk and add the coffee. Mix thoroughly and pour half of the mixture into an oiled ring cake mould, floured and sprinkled with cocoa. Add the Cremadelizia Nocciola Babbi hazelnut spread in spoonfuls, cover with the remaining mixture and add some more hazelnut spread on the surface.
- Bake at 170 °C for 40 minutes. Remove from the oven, leave to cool and sprinkle with icing sugar.
