Marbled Chocolate Hazelnut Bundt

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!





Bundt Cake

  • 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! 

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