A delish bundt cake bursting with intense chocolate flavours and an alluring hazelnut aroma….
Chocolate Addict ⇐ Parking only ⇒ (violators will skip this delicious cake!)
A healthy spin on a classic! This cake sweeps down the butter and the refined sugar and it’s made with whole-wheat ingredients!
There are three main reasons that pushed me to bake this chocolate cake. The first one is the most obvious one…I’m a devoted chocolate lover. The second one is that a few days ago, I finally came up to my senses and asked myself “Why doesn’t my blog have a big chocolate cake recipe? It needed to have, right? It’s the classic of the classics… The third reason and probably the most important one is that bundt cakes have always caught my attention! They have so much graciousness with that peculiar round center and the grooved sides. Furthermore, they have always been on my “urgent need to try” list, right on top of the cake hierarchy. What about you, what’s your favourite cake type?
Have you ever tried these recipes? A touch of chocolate is always welcomed!
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- 4 eggs
- 1/3 cup of honey or maple syrup
- 1 teaspoon of vanilla extract
- 1/2 cup of cocoa powder or cacau powder
- 1 cup of oat flour
- 1 cup of hazelnut meal (ground hazelnuts)
- 1/4 cup of boiling water
- 2/4 tablespoon of baking powder
- 3 tablespoons of melted chocolate (>70% cacau)
- Preheat the oven to 180ºC and line a silicone bundt pan.
- In a large bowl, whisk together flour, cocoa and baking powder.
- Using an electric whisk, beat the eggs until foamy and add in the honey and the vanilla extract.
- Then fold in the flour mixture and pour in the boiling water.
- Bake the cake for around 18-20 minutes (it should be solid and dense but not completely dry!). Let the cake cool in the tin for 10 minutes before turning it out onto a cooling rack.
- Pour the melted chocolate over the cake!
- You can simply make your own oat flour by blending the oat! The same can be done for hazelnut flour. Both are excellent choices.
- Honey can be replaced by maple syrup.