This week is dedicated to chocolate. Decided that on Sunday ;) As soon as it gets warmer outside, chocolate is not always the best idea if you want a sweet snack since it is melting pretty fast in warm temperatures. Unfortunately, the melting process is not always happening in one’s mouth ;)
Is there anything you can do to prevent this from happening?! Well… it’s pretty easy actually: use the chocolate for baking! As you can see with this Chocolate Cranberry Hazelnut Bundt Cake – that trick works well.
Makes sense, right?! If you add the chocolate to the cake you have something with loads of chocolate inside, but since it’s a cake it is not melting. Not even in a 190 degrees hot sauna ;P
Just kidding! I just wanted to know that chocolate cake is always a good idea. Wherever yo go. Especially if it is a beauty like this one here. Loads of hazelnuts and cranberries as well – so if you like these two things, this one is probably also something for you ;)
Some of you might know that I collaborated with Ritter Sport* several times already. Last time in fall when I was baking German Chocolate Coconut Cupcakes – really delicious cupcakes even though they look a bit messy ;) Today I used the brand new Ritter Sport chocolate with cranberries and nuts* which comes in the XXL package (250g). Really nice combination. If you can get hold of it, you should try!
Ritter Sport is the first large chocolate manufacturer here in Germany that decided to only produce chocolate with certified cocoa.
Back to the cake… you can use the Chocolate mentioned in the recipe or switch to something else with different nuts or berries. Just make sure when adapting the recipe, you use similar amounts. Everything should work fine when just changing the “add on’s” ;)
If you like Ritter Sport chocolate, you might want to take a look at some recipes where I used their chocolate. Maybe you can get some inspiration.
Dark Beer Chocolate Cake with Pretzels
German Chocolate Cupcakes
Cherry Chocolate Mousse Cake
INGREDIENTS / ZUTATEN
1 cup (230g) butter, softened
1 1/2 cups (300g) sugar
4 large eggs
2 1/4 cup (290g) all-purpose flour
3/4 cup (90g) cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 cup (240ml) milk
2 oz. (60g) Ritter Sport Cranberry Nuss
3.5 oz. (100g) dried cranberries, chopped
1.7 oz. (50g) hazelnuts, chopped
For the ganache:
3 oz. (85g) Ritter Sport Edel-Bitter (73%), chopped
1/3 cup (80ml) heavy cream
2 tbsp. butter
For the decoration:
some chopped hazelnuts
230g weiche Butter
300g Zucker
4 Eier (L)
290g Mehl (Type 405)
90g Kakaopulver
1 TL Backpulver
1/2 TL Salz
240ml Milch
60g Ritter Sport Cranberry Nuss
100g getrocknete Cranberries, gehackt
50g Haselnüsse, gehackt
Für die Ganache:
85g Ritter Sport Edel-Bitter (73%), gehackt
80ml Schlagsahne
2 tbsp. butter
Für die Dekoration:
ein paar gehackte Haselnüsse
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the butter and sugar until light and fluffy. Add the eggs one after another and mix well in between. Mix the flour with cocoa powder, baking powder, and salt in a separate bowl. Add alternating with the milk in 3 batches to the large bowl and mix in on low speed. Add the chopped chocolate, cranberries and hazelnuts and fold in. Pour the batter into the prepared pan, smooth out the top and bake for 60-65 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool inside the pan for about 15-20 minutes, then remove carefully and let cool down on a wire rack.
3. For the ganache chop the chocolate, add together with the heavy cream and butter to a heatproof bowl and melt over a pot with simmering water, mix until smooth. Take off the heat and let cool down a bit, then pour over the cake, sprinkle with some chopped hazelnuts and let set/cool down.
2. Die Butter und den Zucker in eine große Schüssel geben und alles hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Das Mehl mit dem Kakao, Backpulver und Salz vermischen und dann abwechselnd mit der Milch in drei Portionen zur Schüssel dazugeben und nur kurz unterrühren. Die gehackte Schokolade, Cranberries und Haselnüsse unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen – für 60-65 Minuten backen. Mit einem Holzspieß testen ob noch Teig kleben bleibt und erst herausnehmen, wenn er sauber herauskommt. Aus dem Ofen nehmen und in der Form für etwa 15-20 Minuten abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Ganache die Schokolade grob hacken und dann zusammen mit der Butter und der Sahne in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser schmelzen lassen. Die Ganache glatt rühren und etwas abkühlen lassen, dann über den Kuchen gießen und mit gehackten Haselnüssen bestreuen.
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Here is a version of the recipe you can print easily.
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Cranberry Hazelnut Chocolate Bundt Cake
- Prep Time: 40
- Cook Time: 60
- Total Time: 120
Description
Delicious chocolate bundt cake with cranberries and hazelnuts – easy to prepare and good lookin’ ;)
Ingredients
For the cake
- 1 cup (230g) butter, softened
- 1 1/2 cups (300g) sugar
- 4 large eggs
- 2 1/4 cup (290g) all-purpose flour
- 3/4 cup (90g) cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (240ml) milk
- 2 oz. (60g) Ritter Sport Cranberry Nuss
- 3.5 oz. (100g) dried cranberries, chopped
- 1.7 oz. (50g) hazelnuts, chopped
For the ganache
- 3 oz. (85g) Ritter Sport Edel-Bitter (73%), chopped
- 1/3 cup (80ml) heavy cream
- 2 tbsp. butter
For the decoration
- some chopped hazelnuts
Instructions
- Preheat the oven to 350°F (180°C). Grease a bundt cake pan (about 12-13 cups/ca.3l) and set aside. Chop the chocolate, cranberries and hazelnuts and set aside.
- In a large bowl mix the butter and sugar until light and fluffy. Add the eggs one after another and mix well in between. Mix the flour with cocoa powder, baking powder, and salt in a separate bowl. Add alternating with the milk in 3 batches to the large bowl and mix in on low speed. Add the chopped chocolate, cranberries and hazelnuts and fold in. Pour the batter into the prepared pan, smooth out the top and bake for 60-65 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool inside the pan for about 15-20 minutes, then remove carefully and let cool down on a wire rack.
- For the ganache chop the chocolate, add together with the heavy cream and butter to a heatproof bowl and melt over a pot with simmering water, mix until smooth. Take off the heat and let cool down a bit, then pour over the cake, sprinkle with some chopped hazelnuts and let set/cool down.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
*I have partnered with Ritter Sport to bring you this delicious bundt cake. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
