Written by Chetna Makan


Christmas recipe: Hazelnut and chocolate bundt cake

Looking for edible centrepiece ideas for the Christmas table? Look no further. GBBO 2014 semi-finalist Chetna Makan has a recipe for a cake some might think is too pretty to eat. We don’t. We’re totally eating it.

finished cakeIt’s the time of the year when everyone enjoys a treat. Or two. Or many. It’s great to be baking for friends and family and it’s even better if what you’re baking is a cake for everyone to enjoy together.

Here, I am sharing a recipe for a simple and easy to make cake.

This is a super delicious and moist hazelnut and chocolate bundt cake (a distinctive, ring-shaped cake), which is covered with dark chocolate ganache and sure to be a winner after Christmas dinner. Or breakfast.

You can top it with rose petals or some roasted chopped hazelnuts to give it a truly festive feel.

This is a brilliant cake for your table centrepiece, and because it can be made ahead of time there’s no need to be fighting for oven space on the big day. It also keeps really well so if there’s any left you can enjoy it later.

For the cake

220g unsalted softened butter
220g caster sugar
4 large eggs
220g self-raising flour
1 tsp baking powder
1 tbsp milk
1 tsp vanilla extract
30g ground hazelnuts
3 tbsp Nutella or any chocolate hazelnut spread

For the chocolate ganache

150ml double cream
120g dark chocolate, roughly chopped
2 tsp unsalted softened butter
A handful of rose petals to finish

Preheat the oven to 180°C. Generously grease a bundt tin; I have used a festive tin but you can use any design you like. And if you don’t have a bundt tin then you can use a 10-inch round cake tin.

freshly baked cake and bundt cake tinMix the butter and sugar in a bowl and whisk for a couple of minutes until light and creamy. Add one egg at a time and whisk well after each addition.

To this add the self-raising flour, baking powder, milk and vanilla extract. Whisk it for a minute until mixed well. Now tip in the hazelnuts and Nutella and mix well.

Pour this into the prepared tin and bake for 40-45 minutes or until an inserted skewer comes out clean.

Leave the cake to cool in the tin for 10 minutes before removing it carefully.

To prepare the chocolate ganache, heat the cream in a pan until just boiling and pour it over roughly chopped chocolate in a bowl. Mix it well until the chocolate has melted. Now add the butter to this and mix well.

Pour this over the warm cake and top it with some dried rose petals. You can replace the rose with some toasted chopped hazelnuts for an extra crunch.

Enjoy it warm or cold. This cake will keep well in an airtight box for four to five days.

To find more of Chetna’s recipes – and to see her making them – visit her YouTube channel here.


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Written by Chetna Makan

I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan