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triple layer marble nutella bundt cake

10 March 2015 by Dominic Franks

… there’s an old wives tale that says you shouldn’t bake bread when you’re unwell as you’ll pass the sickness into the loaf and it won’t rise.  I like cooking when i’m sick.  It comforts me and leaves me with a sense of achievement that lying in bed simply doesn’t do.  I’m not talking about anything strenuous here and un-like many I don’t really get stressed in the kitchen… I remember when I was sick as a young boy I used to take a day off school and whilst mum went off to work I would turn her kitchen upside down cooking and baking.  I wasn’t very good at hiding the evidence from mum and my concoctions were usually more experimental than edible but it was the process of being in the kitchen that I loved.  I think I may have even pulled the odd fake sickie just so I could spend the day in the kitchen.  This weekend I had The Viking nagging me to stay in bed whilst in fact I pottered around the kitchen making a mess.  I can’t help myself.  It’s in my blood… my weak, delirious, poisoned blood….


triple layer marble nutella bundt cake
there’s a reason you don’t see many triple layer bundt cakes and that’s because they’re a bastard to cut and even trickier to put together again but when Sarah from Maison Cupcake set the mammoth challenge of triple layer cakes as the theme for this months we should cocoa I knew I had to give it a go… the cake is actually a really simple marble cake and I love my marble cakes left quite plain so I didn’t want the filling to be too overwhelming.  The whipped cream and nutella works a treat and obviously makes a stunning mouthful of joy in every bite…

i’ve adapted a classic 4 egg sponge recipe to suit my purposes and my large bundt tin but the ‘weigh-the-eggs’ method works for a smaller or larger tin, plus I find it’s easy to split into two bowls once you’ve creamed the butter and sugar, this way you ensure the vanilla sponge is the only bit with vanilla and the chocolate sponge is pure chocolate… if that makes any sense…

for the cake
4 large free-range eggs (weighed in their shells at 220g)
220g butter
220g caster sugar
220g self raising flour
2 teaspoons vanilla extract
2 tablespoons cocoa powder
a little milk

for the filling
2 large tablespoons of Nutella spread
200ml whipping cream

pre-heat the oven to 180C and grease your bundt tin very well… I used butter this time and it turned out fine but if you’re unsure then try one of those non-stick sprays – Lurpak do a brilliant Cooking Mist as part of their Cooks Range

for reference my bundt tin is 26cm dia by 9cm deep and fills beautifully with a 4 egg sponge

you’ll need a very large bowl to cream the sugar and butter which I did with my electric hand whisk for at least 8 minutes until it was soft, light and fluffy

take out half of the creamed butter and sugar and place it in another bowl

into the first bowl add 2 eggs, one at a time, beating between each egg, then add half the flour along with the vanilla and a little dash of milk to help slacken

in the second bowl add the remaining 2 eggs, again, one at a time and then the remaining flour along with the cocoa powder and a little milk, beating as you go

spoon alternate tablespoons of the batters into your bundt tin continuing around until you’ve used it all up, then take a skewer or knife and run it through the batters in a swirling motion

bake in the oven for 30-40 minutes until risen and cooked through… there should be no wobble left in the top of the cake and a skewer inserted into the cake should come out clean.

set aside in the tin for 5 minutes, then turn out onto a wire rack to cool completely

once cooled, make the filling by beating the cream to a thick consistency and then beat in the nutella

carefully slice the bundt into three even layers and generously spread the cream and nutella mix between each layer before reassembling

serve with a sprinkling of icing sugar in thick slices

we should cocoa is founded by Choclette from the Chocolate Log Blog and hosted this month by Sarah from Mason Cupcake

eat and of course enjoy!

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Filed Under: Cakes Tagged With: bundt, bundt cake, chocolate, chocolate cake, cream, food blogger, marble cake, nutella, vanilla, we should cocoa

Previous Post: « oven-baked sausage risotto – super-easy one-dish meal
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Comments

  1. Laura Denman says

    10 March 2015 at 11:27 am

    I hope you're feeling better soon Dom. Reading this has been a nice mini distraction from writing my dissertation – only problem is that now I want a huge slice!

  2. Sarah Trivuncic says

    10 March 2015 at 1:40 pm

    Oh that looks nice and I like the idea of a layer cake made in a bundt tin, especially with Nutella.

    You don't sound very well though – I hope it's nothing serious?

  3. dedy oktavianus says

    10 March 2015 at 4:59 pm

    wow, what a dessert porn…
    simply damn delicious!!!
    Dedy@Dentist Chef

  4. Baking Addict says

    10 March 2015 at 6:02 pm

    I've never seen a layered bundt cake – great idea! Love nutella and marble cake and I'm sure it helps with the recovery. Hope you feel better soon x

  5. Stuart Vettese says

    10 March 2015 at 9:11 pm

    Right up my strasse Dom! Looks gorgeous with or without the frosting. Hope you're feeling better soon x

  6. Choclette Blogger says

    10 March 2015 at 9:15 pm

    Oh Dom, I'm pretty certain this is the FIRST layered bundt cake I've ever seen – you are a master. The thought of whipped cream and nutella has me almost swooning. Thank you for coming up with such a beauty and do hope you feel better soon.

  7. london bakes says

    11 March 2015 at 9:22 am

    I've never thought about doing a layered bundt cake but this looks amazing. That last picture has me totally drooling…Hope you're feeling better now and on the road to recovery.

  8. Keep Calm and Fanny On says

    11 March 2015 at 11:58 am

    Hope you are on the mend! I've never been seduced by Bundts, just don't really get it, but I love the look and sound of yours! Maybe I'll just make it in a normal tin… What's wrong with me?

  9. Susan Lindquist says

    11 March 2015 at 1:09 pm

    You are incredible! I don't know that I have the manual dexterity to work at cutting the layers from a Bundt form, but certainly a more simple layer cake with that Nutella cream whip would be pretty close to orgasmic …

  10. Sue/the view from great island says

    11 March 2015 at 2:01 pm

    I can't even imagine how to pull this off, and you can do it while you're sick? Amazing. I love the thought of all those Nutella laden layers – feel better Dom!

  11. Tricia @ Saving room for dessert says

    11 March 2015 at 4:35 pm

    I had to laugh about the cake being a bear to cut – I bet! But sooo worth it – this is a great idea and so beautiful. You are meant to be in the kitchen, baking and experimenting because you do it so well. Hope you are feeling better soon 🙂

  12. Suelle says

    11 March 2015 at 5:39 pm

    Well done – I wouldn't be brave enough to slice and reassemble a bundt cake! Great result too – the filling sounds delicious.

  13. Kristine says

    12 March 2015 at 3:58 am

    Nutella does truly please everyone. And in a triple layer fluffy bundt cake. One needn't say more. Hope you feel better Dom, I mean nutella would take care of that anyway. Cheers!

  14. Karen S Booth says

    12 March 2015 at 8:23 pm

    What a great idea Dom and such a pretty cake too – I hope you are feeling better, Karen

  15. Kate Glutenfreealchemist says

    15 March 2015 at 9:32 pm

    I had been wondering whether it was possible to layer a Bundt without ending up with a trifle! Seems you can…… and end up with a delicious cake to boot! Hope you're feeling better soon…..

  16. Caroline Muspratt says

    16 March 2015 at 7:23 pm

    You've reassembled it very neatly, it looks lovely! You've also made me realise I didn't read We Should Cocoa properly, I didn't see the triple layer part!

  17. plasterers bristol says

    24 March 2015 at 10:53 am

    This sounds really nice and something different to try. Thanks for sharing this recipe.

    Simon

  18. plasterer bristol says

    25 March 2015 at 9:30 am

    mm this sounds so yummy. Thanks for posting this recipe..

    Simon

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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