Chocolate Hazelnut Candy Bundt with Nutella Glaze

The bundt bakers are back today!  A year ago, when I first joined the group and told Brian I was baking a bundt cake, he didn't seem too interested and informed me he prefers pie.  But, oh, how times have changed and now bundt day is happily anticipated each month.

Our theme for October was candy...and who wouldn't love that?!  Still, I had a hard time deciding which one to use.  So I narrowed it down to two of my favorite dessert treats, peanut butter and Nutella and decided to choose the candy accordingly.  I asked Brian which one he preferred but he said they both sounded delicious and when was that cake going to be ready??  Ultimately, I was in a Nutella kind of mood and paired it with Ferrero Rocher chocolate hazelnut candies.  And, don't worry, you may see that peanut butter option very soon.  Enjoy!










Ingredients

For the Cake:
3 Eggs
1 1/2 Cups sugar
2 Sticks unsalted butter, at room temperature
1 Teaspoon vanilla
1/2 Cup buttermilk
2 Cups all purpose flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon salt
5-6 Chocolate hazelnut candies, chopped

For the Glaze:
1/4 Cup Nutella chocolate hazelnut spread
1 Tablespoon powdered sugar
2 Tablespoons milk
2-3 Chocolate hazelnut candies, chopped

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color.  Add the butter and beat until smooth.  Add the vanilla and buttermilk and mix thoroughly.

In a separate bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt.  Add the flour mixture into the wet batter and mix.  Fold in the candy pieces.

Butter and flour a 12 cup bundt pan and pour in the batter.  Bake in a pre-heated 350 degree oven for 55 - 60 minutes, until a cake tester comes out clean.  Allow to cool thoroughly before removing from the pan.

To make the glaze, stir together the Nutella, powdered sugar and milk.  When the cake has cooled and been removed from the pan,  pour the glaze over the cake and sprinkle on the candies.  Makes approximately 10 servings.

Want to join us and be part of Bundt-a-Month?
- Bake us a bundt using your favorite candy and post it before October 31, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Link to BundtaMonth on Facebook at http://www.facebook.com/BundtaMonth
- Link to BundtaMonth on Pinterest at https://pinterest.com/bakerstreet/bundtamonth/

Please visit the other participating bloggers to see their amazing fancy bundt creations:

Banana Butterfinger Bundt Cake by Dorothy at ShockinglyDelicious

Candy Corn Bundt Cake by Holly at ABaker’s House

Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks

Chocolate CoconutCake by Kate at Food Babbles

Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple

Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom

Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious

Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love

Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street

M& M Nutella Cake by Kim at NinjaBaking

M&M CreamCheese Pound Cake by Laura at The Spiced Life

Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess

Reese’s Peanut Butter Cup Bundt Cake by Felice at All That’s Left Are The Crumbs

Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at NoshingWith The Nolands

Twix and Tween by Sandra at SweetSensations