A delicious finish to a yummy meal is our Marbled Chocolate Hazelnut Coffee Bundt! PapaNicholas Hazelnut Creme coffee accentuates and compliments the chocolate in this moist, beautiful bundt. A wonderful way to elevate our PapaNicholas Hazelnut Creme best seller is to incorporate it in a dessert that will soon be a family favorite!
- 3 ½ oz. strongly brewed PapaNicholas Hazelnut Crème Coffee
- 3 ½ c. all purpose flour (420g)
- 4 tsp. baking powder
- 1 tsp. salt
- ¾ c. unsalted butter, room temperature (170g)
- ½ c. vegetable oil (110g)
- 1 ¾ c. granulated sugar (360g)
- 3 eggs + 2 egg whites, room temperature
- 1 tbsp. vanilla extract
- 1 ½ c. buttermilk (340g)
- 1 tbsp. PapaNicholas Hazelnut Crème Coffee grounds
Hazelnut Coffee Glaze
- 1 ½ c. powdered sugar (180g)
- 1 ½ - 2 oz. strongly brewed PapaNicholas Hazelnut Crème Coffee
Marbled Chocolate Hazelnut Bundt
Step 1: Preheat oven to 350 degrees F. Butter and flour a large bundt pan. Set aside. Brew a strong cup of PapaNicholas Hazelnut Crème Coffee.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vegetable oil, and sugar. Beat the mixture on medium speed for 5 minutes, until the mixture is light and fluffy. Use a rubber spatula to scrape down the sides of the bowl, as needed.
Step 4: With the mixer running on medium speed, slowly add the eggs, one at a time. Allow the first egg to incorporate with the batter before adding the next. Add in the vanilla extract with the last egg.
Step 5: Alternate adding in the flour mixture and buttermilk. Only stir each addition until it is just combined in the batter, to avoid overmixing. Stir in 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat until you have used up all the flour and buttermilk.
Step 6: In two medium-sized bowls, evenly distribute 4 cups of the vanilla batter. (2 cups per bowl)
Step 7: In another small bowl, mix together 5 Tbsp. of cocoa powder with 1 1/2 ounces of freshly brewed PapaNicholas Hazelnut Crème Coffee. Gently fold mixture into one of the bowls of batter. This will be your chocolate batter.
Step 8: In another small bowl, mix together 1 Tbsp. of cocoa powder, 2 ounces of PapaNicholas Hazelnut Crème Coffee, and 1 Tbsp. of PapaNicholas Hazelnut Crème Coffee grounds. Add the mixture to the other bowl of batter. Gently fold the mixture together just until combined. This will be your coffee batter.
Step 9: Evenly distribute 1/3 of the vanilla batter into the bottom of the bundt pan. Carefully spread the coffee batter over the vanilla batter. Top with another 1/3 of the vanilla batter, followed by the chocolate batter. Finish off with the vanilla batter.
Step 10: Bake for 50-60 minutes, or until a knife inserted in the middle of the cake comes out clean.
Step 11: Let the bundt cake rest in pan until the pan has cooled down enough to touch. Invert bundt onto a serving platter.
Hazelnut Coffee Glaze
Step 1: In a small bowl, whisk together the powdered sugar and 1 1/2 ounces of freshly brewed PapaNicholas Hazelnut Crème Coffee. Add more coffee, as needed, for your desired consistency.
Step 2: Pour the glaze over the bundt cake once it has fully cooled to room temperature. Top with hazelnuts and chocolate chips, if desired.
Serve and Enjoy! Don’t forget to snap a pic & tag #PapaNicholasCoffee so we can celebrate with you!