Go Back
+ servings
Print Recipe
4.72 from 7 votes

Chocolate Almond and Hazelnut Bundt Cake

This chocolate, almond, and hazelnut bundt cake ais loaded with dark chocolate, almonds, and toasted hazelnuts-so much flavor, beautifully moist, and absolutely delicious and it is gluten-free.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: cake
Servings: 12
Author: Mihaela K. Sebrek


  • 6 eggs room temperature
  • 200 grams granulated sugar (1 cup, 7.05 oz)
  • 200 grams butter (7.05 oz, 7/8 cup) room temperature
  • 2 teaspoons vanilla extract
  • 150 grams dark chocolate (5.3 oz) 60-70% cacao
  • 200 grams ground almonds (7.05 oz, 1 2/3 cups) preferably toasted
  • 200 grams ground hazelnuts (7.05 oz, 2 cups) preferably toasted
  • 1 teaspoon baking powder
  • Pinch of salt


  • 100 grams dark chocolate (3.52 oz)
  • 50 grams heavy cream (1.76 oz)


  • Preheat oven to 180 C (350 F).
  • In a water bath or in a microwave in 15 seconds intervals melt chocolate. Let it cool.
  • In a large bowl add butter and sugar and beat with an electric mixer for 3 minutes, until creamy. Add in vanilla and one egg at a time and beat well after addition. Fold in melted chocolate.
  • In a separate bowl whisk ground almonds, hazelnuts, baking powder, and salt.
  • Add dry ingredients into the butter mixture and using a rubber spatula or wooden spoon fold everything together until incorporated.
  • Grease and flour bundt cake pan 23 cm (9inch-2 Liter/8 cups) in diameter. Be sure to grease and flour every inch of the pan to make sure your cake does not stick, don't forget the tube in the middle.
  • Pour the batter into prepared pan and bake 50-60 minutes or until a toothpick inserted in a cake comes out clean (few moist crumbs are ok, there shouldn't be any liquid batter).


  • Pour the cream into a small saucepan and place it over medium-low heat for a few minutes, until it gets hot. Don't let it boil.
  • While the cream is heating, chop the chocolate into fine pieces.
  • Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  • Vigorously whisk the mixture in one direction until smooth and creamy.
  • Allow cooling for 5 minutes before pouring over the cake.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!