Name: Soft Bundt Cake with Yogurt, Cocoa and Hazelnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 250 g Flour 00; 180 g Granulated sugar; 125 g White yogurt; 80 g Butter; 50 g Potato starch; 50 g Hazelnut grains; 25 g Cocoa powder; 3 piece Medium eggs; 1 packet Baking powder

Description

This yogurt, cocoa and hazelnut bundt cake is real comfort food! I often prepare it for Sunday breakfast or for a delicious snack. The combination of yogurt, bitter cocoa and hazelnuts creates a balanced and delicious flavor. The texture is soft and moist, perfect to enjoy with a cup of coffee or tea. The preparation is really simple and quick thanks to the Thermomix®. An ideal dessert for the whole family, which stays fresh for several days. Try it, it will win you over!

Ingredients (9 ingredients)

250 g Flour 00

180 g Granulated sugar

125 g White yogurt

80 g Butter

50 g Potato starch

50 g Hazelnut grains

25 g Cocoa powder

3 piece Medium eggs

1 packet Baking powder

Preparation (7 steps)

Melted butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 80g of butter in the bowl and melt for 3 Min./50°C/Speed 2.

180

Eggs and sugar

Thermomix® Setting

3 min/Speed 4

Add 3 medium eggs and 180g of granulated sugar to the bowl. Whisk for 3 Min./Speed 4 with the butterfly.

180

Addition of butter and yogurt

Thermomix® Setting

1 min/Speed 3

With the Thermomix running at Speed 3, slowly pour in the lukewarm melted butter. Then add 1 jar (125g) of white yogurt and continue mixing for 1 Min./Speed 3.

Hazelnuts

Thermomix® Setting

20 sec/Speed 2

Add 50g of hazelnut grains and mix for 20 Sek./Speed 2.

Flour, starch, baking powder and cocoa

Thermomix® Setting

30 sec/Speed 3

In a separate bowl, sift together 250g of flour 00, 50g of potato starch, 1 sachet of baking powder and 25g of cocoa powder. Add the sifted powders to the bowl and mix for 30 Sek./Speed 3.

Mix the dough

Thermomix® Setting

10 sec/Speed 3

Remove the butterfly. Mix gently with the spatula to mix the dough. If necessary, mix again for 10 Sek./Speed 3.

Baking in the oven

Preheat the oven in static mode to 180°C. Grease and flour a 22 cm bundt cake pan. Pour the dough into the pan and bake in the oven for 35-40 minutes. Do the toothpick test to check for cooking.

Finished cooking? Great! 🎉

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About this recipe

Bundt cake is a classic of Italian tradition, a simple and genuine dessert that evokes childhood memories and home scents. This version with yogurt, cocoa and hazelnuts is a tribute to my grandmother, who often prepared a similar bundt cake, enriched with the ingredients she had available in her garden and pantry. I still remember the scent that spread throughout the house while it baked in the oven, a scent that tasted of love and family. Flour 00 is the basis of this dessert, giving it a soft and light texture. Granulated sugar, carefully dosed, gives the right sweetness without being cloying. White yogurt, a key ingredient, helps to make the dough moist and soft, as well as giving a slightly acidic flavor that balances the sweetness of the cocoa. Butter, melted and added to the dough, adds richness and aroma. Potato starch, combined with flour, makes the bundt cake even softer and more delicate. Hazelnut grains, crunchy and fragrant, add a note of flavor and a pleasant texture. Cocoa powder, finally, gives a touch of bitterness that contrasts the sweetness of the other ingredients, creating a perfect balance. For preparation with the Thermomix®, it is important to carefully follow the steps. Make sure that the butter is completely melted before adding it to the dough. During the whisking phase of the eggs with the sugar, use the butterfly to obtain a frothy and light mixture. When adding the sifted powders, mix gently to avoid breaking down the dough. If necessary, use the spatula to mix the ingredients remaining on the bottom of the bowl. For a vegetarian version, you can replace the butter with sunflower or corn seed oil. For a vegan version, you can use soy or coconut yogurt and replace the eggs with a mixture of corn starch and water. To vary the flavor, you can add spices such as cinnamon, ginger or cardamom. You can also add chocolate chips, raisins or candied fruit. The yogurt, cocoa and hazelnut bundt cake is perfect to enjoy for breakfast, as a snack or as a dessert. It can be accompanied with a cup of coffee, tea or milk. It can also be served with a scoop of vanilla ice cream or with a chocolate sauce. For a more elegant presentation, it can be sprinkled with powdered sugar or decorated with chocolate icing. The bundt cake can be stored at room temperature, under a glass bell or in an airtight container, for 3-4 days. It can also be frozen, cut into slices, to preserve it longer. To prepare it in advance, you can prepare the dough and store it in the refrigerator overnight. Before baking it, leave it at room temperature for about 30 minutes.