Chef Bihi Marbled Kouglof Cake Filled with Nocciolata
Are you ready to indulge in a delightful baking experience? This Marbled Kouglof Cake filled with Nocciolata will surely bring a smile to your face! Made with high-quality organic ingredients and devoid of palm oil, this cake is as good for the environment as it is for your taste buds. Let’s get started on this delicious journey together!
Recipe Information
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Difficulty: Easy
Ingredients
- For the Cake:
- 225 g unsalted butter, at room temperature
- 300 g granulated sugar
- 4 large eggs
- 500 g all-purpose flour
- 1½ teaspoons baking powder
- 235 ml milk
- Several drops of vanilla extract
- 1 pinch of salt
- 30 g cocoa powder
- 6 tablespoons Nocciolata hazelnut spread
Instructions
- Preheat your oven to 175 °C (350 °F) and grease the cake molds.
- In the bowl of your mixer, beat the butter and sugar together on medium speed for 4 to 6 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour, baking powder, milk, vanilla extract, and salt. Mix for an additional 3 minutes on medium speed until well combined.
- Divide the batter evenly into two bowls. To one bowl, add the cocoa powder and mix until well incorporated.
- Alternately fill the prepared mold with the two batters. To create a marbled effect, use a fork to swirl through the batter gently.
- Bake in the preheated oven for about 45 minutes. Check the doneness by inserting a knife into the cake; it should come out clean. If needed, bake a few more minutes.
- Once baked, let the cakes cool in the mold for a few minutes. Carefully detach the edges of the cake from the mold using a knife.
- Transfer the cakes to a wire rack to cool completely.
- Once cool, gently slide 2 tablespoons of Nocciolata hazelnut spread into the center of each cake.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.
Recipe Tips
For an extra touch of indulgence, consider serving the cake with whipped cream or a scoop of vanilla ice cream!
Nutritional Information
Approximate calories per serving: 350 kcal.
FAQs
- Can I use a different type of flour?
- Yes, you can substitute with whole wheat flour, but this may alter the cake’s texture and flavor.
- Is it necessary to use Nocciolata?
- While Nocciolata enhances the flavor, you can use any hazelnut spread of your choice.
- Can this recipe be doubled?
- Absolutely! Just make sure to adjust the baking time and use larger molds if needed.
- How can I achieve a more pronounced marbled effect?
- Swirl the two batters more vigorously with a fork but be cautious not to overmix.
- Can I freeze the cake?
- Yes, you can freeze the cake without the filling. Wrap it tightly and store it for up to 3 months.
