Chef Bihi Swirled Kouglof Cake Stuffed with Nocciolata
Are you ready to elevate your baking game with a delightful treat that warms the heart? This swirled Kouglof cake filled with Nocciolata is not just a recipe; it’s an experience! Its rich flavor profile, combined with the creamy hazelnut spread, creates a dessert that’s hard to resist. Plus, with the added benefit of using quality organic ingredients and no palm oil, this cake is as wholesome as it is delicious. Let’s dive into the recipe and discover how to create a masterpiece that will leave everyone wanting more!
Recipe Information
- Servings: 8-10
- Preparation Time: 20 minutes
- Cooking Time: 50-60 minutes
- Difficulty: Medium
- Total Time: 1 hour 10 minutes
Ingredients
- For the cake:
- 225 g (approximately 1 cup) of unsalted butter, at room temperature
- 300 g (about 1.5 cups) of granulated sugar
- 4 large eggs
- 500 g (approximately 4 cups) of all-purpose flour
- 1½ teaspoons of baking powder
- 235 ml (about 1 cup) of milk
- A few drops of vanilla extract
- 1 pinch of salt
- 30 g (about 3 tablespoons) of cocoa powder
- 6 tablespoons of Nocciolata hazelnut spread
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a Kouglof or bundt pan to prevent sticking.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter into two halves. In one half, gently fold in the cocoa powder and a few drops of vanilla extract.
- In the prepared pan, alternate spoonfuls of the vanilla and cocoa batters, creating a marbled effect by swirling with a knife or skewer.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, slice the cake horizontally and generously spread Nocciolata in the center before closing.
Notes
Ensure that your butter is at room temperature for easier mixing, and be careful not to overmix the batter to keep your cake light and fluffy.
Recipe Tips
- Experiment with different fillings such as fruit jams or cream cheese for varied flavors.
- Serve with whipped cream or a dusting of powdered sugar for an elegant presentation.
Nutritional Information
Approximate calories per slice: 350 calories.
Frequently Asked Questions (FAQ)
- Can I use a different type of flour?
- Yes, you can substitute all-purpose flour with gluten-free flour but expect a slight change in texture.
- How can I store the cake?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Can I freeze the cake?
- Yes, this cake freezes well. Just wrap it tightly in plastic wrap and foil before freezing.
- What can I substitute for Nocciolata?
- You can use any hazelnut spread or a homemade chocolate spread.
- Why is my cake not rising?
- Make sure your baking powder is fresh, and double-check that you folded in the dry ingredients correctly.
